Chap Jae (Jap Chae) Recipe
This is one of my favourite dishes and it is very healthy! The noodles are yam noodles and do not contain wheat or flour. Jap Chae is a fabulous Healthy Choices meal.
Ingredients
250 g/8 oz sweet potato starch noodles (dang myun)
1 medium carrots, small juiellene
1 small red sweet bell type pepper, sliced finely
some bok choy type green vegetable
1 small red onion sliced
handful of dried shiitaki sliced mushrooms, soaked in hot water
2-3 King mushrooms slices
2 spring onions (scallions), finely sliced, lengthwise
2 teaspoons peanut oil
1 1/2 tablespoons finely chopped garlic
250 g/8 oz lean rump or fillet, sliced paper-thin(optional)
2 tablespoons Korean chilli/chile bean paste
3 tablespoons lite soy sauce
2-3 teaspoons toasted sesame oil
1-2 teaspoons sugar to your taste
Directions
In a large pot of fast boiling water, cook the noodles allowing 7 or 8 minutes rather than the 5 or 6 recommended on the packet instructions. Drain in a colander, run cold water through and leave to drain again.
Shred or juiellene the carrots very finely. Japanese graters do this without much effort. Have all the vegetables ready before starting to cook.
Heat oil and on low heat fry the garlic until soft. Add beef if using and stir-fry until colour changes. Add vegetables and stir-fry until half tender, then stir in the chilli/chile bean paste, soy sauce and sesame oil and add the noodles, tossing until they are well combined with the rest. Taste and add more soy sauce if
necessary.
Optional garnish: Sesame seeds
Serve hot.
I use a spagetti claw to toss and serve the noodles. I also serve a side dish of chopped chiles for more heat if desired.
Enjoy!
Shred or juiellene the carrots very finely. Japanese graters do this without much effort. Have all the vegetables ready before starting to cook.
Heat oil and on low heat fry the garlic until soft. Add beef if using and stir-fry until colour changes. Add vegetables and stir-fry until half tender, then stir in the chilli/chile bean paste, soy sauce and sesame oil and add the noodles, tossing until they are well combined with the rest. Taste and add more soy sauce if
necessary.
Optional garnish: Sesame seeds
Serve hot.
I use a spagetti claw to toss and serve the noodles. I also serve a side dish of chopped chiles for more heat if desired.
Enjoy!
Comments
Comments: 8 |
Add a Comment
shantihhh says :
We love Chap Jae. Does your brother make it? I don't think the chili/bean paste ususually used but we love the taste.
Shanti/Mary-Anne
Posted on: 17 October 2007 - 8:38pm
shantihhh says :
It is a favourite meal and low calorie and healthy good with or without meat. I love the chile/chili bean paste available at Korean/Asian markets. Of course like all Korean dishes use a lot of garlic!
Shanti (Mary-Anne)
Posted on: 10 October 2007 - 1:35am
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