Glass Noodles with Beef and Vegetables Jap Chae
From hopscotch 14 years ago
- 15 minutes to make
- Serves 4
Made from sweet potato starch, these dense and chewy “glass” noodles easily absorb the sweet soy and sesame oil sauce. The seasoned transparent noodles are tossed with a variety of vegetables and meat in this Korean classic.
Ingredients
- 1/4 lb (100 g) sirloin beef tips or rib eye steak, cut into matchstick strips shopping list
- 5 oz (150 g) dried Korean vermicelli noodles (about half a package) shopping list
- 1/2 lb (250 g) spinach (half bunch) shopping list
- 2 tablespoons canola, safflower or other neutral oil shopping list
- 1 small onion, sliced shopping list
- 1 carrot, peeled and cut into matchstick strips shopping list
- 3 dried shiitake mushrooms, reconstituted in water and cut into matchstick strips shopping list
- 1 tablespoon dried wood ear mushrooms, reconstituted in water and coarsely chopped shopping list
- 1 tablespoon dark sesame oil, plus more for drizzling shopping list
- 5 tablespoons Sweet Soy Base Sauce shopping list
- 1 tablespoon roasted sesame seeds shopping list
- Fine-grain sea salt or kosher salt and fresh ground black pepper to taste shopping list
- marinade shopping list
- 1 tablespoon Sweet Soy Base Sauce shopping list
- 1 tablespoon minced green onion (scallion) shopping list
- 1 teaspoon dark sesame oil shopping list
How to make it
- In a small bowl, add the beef and the marinade ingredients. Toss the beef stips until thoroughly coated. Let the beef marinate while preparing the other ingredients.
- Place the dried noodles in a large heatproof mixing bowl. Pour 4 cups (1 liter) of boiling water over the noodles and let soften, about 8 minutes. Drain the noodles. Cut the noodles in half with scissors and set aside. If they get sticky just give them a quick rinse with warm water.
- Fill a medium saucepan halfway with water and bring to a boil. Add the spinach and cook for 1 minute. Drain and set aside.
- In a large skillet, add 1 tablespoon of the neutral-flavored oil and place over medium heat. Stir-fry the onion, carrot and mushrooms separately, seasoning each with a pinch of salt. Add additional oil to the skillet as needed. Place each vegetable, when done, into a large serving bowl.
- In the same skillet, add the beef and stir-fry for 3 minutes. Add to the serving bowl.
- To the skillet, add the 1 tablespoon of sesame oil and the 5 tablespoons of Sweet Soy Base Sauce. Bring to a boil. Add the softened cellophane noodles and mix well. The noodles will become transparent. Turn off the heat.
- Add the noodles to the serving bowl along with the cooked vegetables and beef. Add the Roasted Sesame Seeds and a drizzle of sesame oil. Toss until the ingredients are distributed. Taste and season with salt and pepper if needed.
- By Debra Samuels & Taekyung Chung, The Korean Table
- url: http://newasiancuisine.com/5149-glass-noodles-with-beef-and-vegetables-jap-chae.html
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