|The colorful, flavorful and healthy Japchae|
The authentic Korean version of the Japchae can be found here. My version is an easy, quick-fix, veggie probably Indianish version of the same 🙂
The sweet potato noodles takes a bit more time to cook than our regular rice or wheat noodles. I cook it with salt and oil to make the noodles stringy and not mush together. I also wash the cooked and hot noodles in cold water to ensure it does not mush together. Keep it aside. It looks nice and translucent. And tastes a bit chewier than the usual noodles. It gives it an interesting taste.
I like using all the veggies I have in my fridge in this dish 🙂 Mainly, I ensure I have the red and yellow bell peppers, button mushrooms and garlic. I love to use bok choy, broccoli, carrots in it.
I sautee chopped garlic, long strips of the onions, colorful peppers, bok choy and spinach in sesame oil. Then, I add the soy sauce, sugar, salt and a pinch of black pepper and let the veggies take in the flavor of the sauces. Then, I transfer all of this to the noodles. After mixing it well, I let it warm and make sure the noodles absorbs the soy sauce too. Last, I add the toasted sesame seeds as a garnish. Easy to make one dish meal 🙂
J for Japchae for ABC Wednesday