Japchae - Korean Noodles!
Japchae - the bright, colourful Korean noodle dish made with an abundance of vegetables, juicy bits of marinated beef and a sesame-forward dressing. Made with sweet potato noodles which have a unique slippery, chewy texture, this is sort of a stir fry, sort of a noodle salad, and 100% YUM!
Recipe below ⬇️⬇️⬇️ or print:
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PS Traditionally, the vegetables are cooked individually to preserve the individual flavours and factor in different cook times. I've taken a bit of a short cut here and cooked them in two batches. Sometimes, I feel the need for speed. :) (Bonus: you use less oil)
Japchae – Korean noodles
CHOOSE A BEEF:
600g/1.2lb bone-in beef short ribs OR 300g/10oz boneless *RECOMMENDED*
300g/10oz scotch fillet/boneless rib eye
MARINADE: 2 tsp EACH soy sauce (all-purpose or light soy), white sugar, finely minced garlic, 1/2 tsp black pepper
SAUCE: 1/4 cup soy sauce (all-purpose or light soy), 2 tsp white sugar, 1/2 tsp finely minced garlic, 1 1/2 tbsp sesame oil, 1/2 tsp EACH cooking/kosher salt & black pepper
NOODLES & VEGETABLES:
250g/ 8oz sweet potato noodles (dangmyeon), dried*
4 tbsp vegetable oil (or other plain oil)
1 tsp cooking/kosher salt, divided
1 onion peeled, halved, sliced into 6mm/1/4″ wedges
3 green onion stems cut into 5cm/2″ lengths, white & green parts separated
200g/7oz fresh shiitake mushrooms, stem removed, cut into 5mm/1/5″ slices (Note 4)
2 carrots peeled, cut into 3mm / 1/8 batons
1 red capsicum/bell pepper cut into 0.5cm / 1/5″ slices
4 1/2 cups (tightly packed) baby spinach (280g bag)
2 tbsp white sesame seeds
1. Trim excess fat off beef, cut off bone (if using bone-in short ribs) then slice into thin strips 5mm thick, 1cm wide and about 5cm long (1/5 x 2/5 x 2). You want lots of small strips tossed throughout the noodles! Toss with marinade then set aside while you proceed with recipe.
2. Mix dressing in a BIG bowl (everything gets added into this bowl, so it has to be extra big).
3. Cook noodles per packet, drain, rinse under tap water, shake off excess water well, add into sauce in bowl.
4. Veg – Heat 2 tbsp oil over high heat in a large non-stick pan. Cook onion, white part of green onion and mushrooms with ½ tsp salt for 3 min. Pour on top of noodles. Heat 1 tbsp oil in same pan, cook carrot and capsicum 1.5 min. Then add spinach, green part of green onion and ½ tsp salt. Toss until spinach wilted. Add to bowl.
5. Heat 1 tbsp oil then cook beef just for 1.5 min until you can no longer see raw surface. Add to the noodle bowl, add most sesame seeds (reserve some for garnish). Then toss well! Toss, toss, toss. Pour into serving bowl, garnish with sesame seeds. Serve!
let's make sweet cardamom spaghetti recipe
easy spaghetti recipe
FIVE MINUTES EASIEST Taiwanese Soy Sauce Noodles
Known as the “EASIEST noodle recipe” in Taiwan, all you need is four simple condiments to make this delicious savory sauce that pairs perfectly with any noodles. Healthier, tastier, AND easier than making instant noodles, give this recipe a try; I promise you won’t regret it!
Can you believe that all you need is FIVE MINUTES is all you need to make these delicious Taiwanese Soy Sauce Noodles? These tasty Taiwanese Soy Sauce Noodles have helped me save so much time in the past few years, and I can’t wait for you to give them a try!
FULL RECIPE:
Sweet Noodles/How To Make Noodles/Yummy and tasty Noodles
Noodles
1 tbsp Ghee
5 tsp sugar
Water for boiling
1.Boil the Noodles and keep aside
2.In same pan add 1 tbsp ghee,sugar and milk ...
3.Reduce the milk and allow sugar to melt..
4.sugar has melted completely. Now add boiled noodles. Mix well..and cook for 5 minutes until the milk reduse
5.Now Noodles are ready to serve
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FEELING SAUCEY with this quick Sweet Chili Noodles Recipe
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LEARN HOW TO MAKE A QUICK SWEET CHILI NOODLES STIR FRY RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! There really is no shortage of easy and tasty noodle recipes. Join me in this episode and learn how to make a fast sweet and spicy chili noodles stir fry recipe. Let's begin!
Ingredients:
4 pieces garlic
small piece ginger
1 large red Thai chili
1/2 red onion
30g Chinese chives
130g long green beans
1 small carrot
140g thick vermicelli noodles
1 tbsp soy sauce
1 tsp dark soy sauce
1 tbsp plantbased oyster sauce
1 tbsp maple syrup
2 tbsp chili oil (
60g Shimeji mushrooms
handful fresh Thai basil
1/2 tsp white sesame seeds
Directions:
1. Bring a pot of water to boil for the noodles
2. Thinly slice the garlic and chop the ginger into thin matchsticks. Thinly slice the large red Thai chili
3. Slice the red onion. Chop the Chinese chives and long green beans into bite sized sticks. Chop the small carrot into thin matchsticks
4. Boil the vermicelli noodles to package instructions, but try them for doneness
5. Make the stir fry sauce by combining the soy sauce, dark soy sauce, plantbased oyster sauce, and maple syrup
6. When the noodles are done, strain and rinse in cold water
7. Heat up a sauté pan to medium heat. Add the chili oil followed by the red Thai chili, red onion, garlic, and ginger. Sauté for 2-3min
8. Add the carrots and long green beans. Sauté for another 2-3min. Add the Shimeji mushrooms and sauté for about 1min. Add the Chinese chives and sauté for another minute
9. Add the noodles and sauce. Sauté for another couple of minutes for the noodles to absorb the sauce. Turn the heat off and fold in the fresh Thai basil
10. Plate and garnish with white sesame seeds
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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STICK WITH ME and make this Sweet Chili Noodles Recipe tonight!
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LEARN HOW TO MAKE A QUICK + EASY SWEET CHILI OIL NOODLES RECIPE TODAY!
LAY HO MA (how's it going in Cantonese)! This quick sweet and spicy noodles recipe is definitely on the weekly repeat menu. Join me in this episode and learn how to make a fast and tasty sweet chili oil noodles recipe today!
Ingredients:
100g extra firm tofu
2-3 pieces garlic
3-4 sticks green onions
2 tsp cane sugar
1 tbsp soy sauce
1/2 tsp + 1/2 tbsp dark soy sauce
2 tbsp plantbased oyster sauce
1 tsp potato starch
splash of water
splash of toasted sesame oil
2 tbsp chili oil (
1/4lb spaghetti
1 tsp gochugaru
2 tsp white sesame seeds
Directions:
1. Bring a pot of water to boil for the noodles
2. Pat dry the extra firm tofu with a paper towel and place in a bowl. Use a fork to mash the tofu into a crumble
3. Thinly slice the garlic and chop the green onions
4. Make the stir fry sauce by combining the cane sugar, soy sauce, 1/2 tsp dark soy sauce, plantbased oyster sauce, potato starch, splash of water, and toasted sesame oil
5. Heat up a nonstick pan to medium low heat. Add the chili oil followed by the garlic. Fry for a couple of minutes. Then, carefully squeeze out some of the oil from the garlic and set it aside
6. When the water comes to a boil, cook the pasta to 1min less to package instructions. Remember to stir the noodles occasionally
7. Heat up the pan back to medium heat and add in the tofu. Sauté for 3-4min. Add the gochugaru and 1/2 tbsp dark soy sauce. Sauté for another couple of minutes. Then, add the green onions
8. Strain out the noodles and add to the pan followed by the stir fry sauce. Add back in the garlic and sauté for another couple of minutes
9. Plate the noodles and garnish with some white sesame seeds
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
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