Japchae (Korean Sweet Potato Noodles) with Fish Cakes Recipe ~ 잡채

Serves 4

Ingredients:

100g dangmyun (half a packet usually)
Sesame oil, in varied amounts (please refer below)
Light soy sauce, in varied amounts (please refer below)
1 cup worth of fish cake slices
6 fresh shitake mushrooms, sliced (you can substitute with dried mushrooms but allow some time for soaking till soft)
1 carrot, cut into matchsticks
1 bunch of spinach
1 stalk green onion, sliced
2 eggs, beaten with a pinch of salt
1 tbsp toasted sesame seeds

Method:

Soak the noodles in warm water for at least 30 minutes or until soft. Once soft, drain and place in large mixing bowl. Add 1 tbsp light soy sauce and 1 tbsp sesame oil, mix well to marinate.

While the noodles are soaking, marinate the mushrooms slices with 1 tbsp light soy sauce and 1 tsp sesame oil.

Blanch the spinach until wilted in boiling water. Remove and drain. Once cool enough to handle, squeeze out excess water with your hands. Add 1 tbsp soy sauce and 1 tsp sesame oil and mix well to marinate.

In a flat pan, make a thin omelette. Once cool enough to handle, roll up and slice thinly.

In a hot pan or wok, add 2 tbsps of cooking oil. Add garlic and stir-fry. Once aromatic, add mushrooms and fish cakes. Stir-fry for about 1 minute. Spoon out the mushrooms and fish cakes onto a plate. Set aside.

With the same wok or pan, stir-fry the carrots and green onion for about 30 seconds as we only want the carrots to soften slightly. Add in the spinach and stir-fry for 30 seconds. Finally add in the mushrooms, fish cakes and the noodles. Stir-fry to mix everything well together. Dish out.

Top with sliced omelette and toasted sesame seeds. Serve.


http://www.smokywok.com/2011/10/japchae-korean-sweet-potato-noodles.html