Jap Chae (Korean Stir Fry Noodles - GF)
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
387 kcal
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Course
Main Course, Dinner
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Cuisine
Asian-American Fusion
Jap Chae (Korean Stir Fry Noodles - GF)
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Jap Chae is a savory, full-flavored stir fry consisting of potato starch glass noodles. It's naturally healthy and gluten free. A combination of veggies and tender beef makes this a standout dish. Bring it to your next party and watch it vanish.
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Ingredients
- 6 oz beef filet mignon or boneless ribeye recommended for tenderness cut into bit size strips
- 4 garlic cloves minced, divided
- 1 TB plus 3 tsp granulated sugar divided
- 4 TB tamari sauce divided
- 4 TB Asian toasted sesame oil divided (caramel brown in color; found in Asian aisles of grocery stores)
- olive oil for cooking
- 1 medium onion thinly sliced
- 2 carrots peeled and cut into matchsticks
- 4 large dried Shitake mushrooms soaked in warm water 1-2 hours to soften, cut into thin strips
- 8 oz white mushrooms thinly sliced
- 8 oz baby spinach leaves bagged/prewashed is easiest
- 10 oz sweet potato starch noodles sometimes called sweet potato vermicelli or Dangmyeon
- 2 whole stalks green onion ends removed, cut into bite size pieces
- table salt and freshly ground black pepper
- 2 TB toasted sesame seeds for garnish
Instructions
- In a bowl, combine beef with half of the minced garlic, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oil, and 1/4 tsp ground black pepper. Stir to combine, cover, and chill in fridge.
- In a large nonstick pan, add 2 TB olive oil over medium heat. Once oil is hot, add onion, carrots, shitake mushrooms, and a pinch of salt (1/8 tsp.) Cover and stir over medium heat about 3 minutes or until onion is translucent. Add white mushrooms and pinch of salt. Stir for 2 minutes or until mushrooms just turn soft. Add spinach and stir jut until wilted. Transfer mixture to a very large bowl, cover, and keep warm.
- Bring a large pot of salted water to boil.
- Meanwhile, in the same nonstick pan (now empty,) add 1 TB olive oil, beef, and green onions over medium heat. Stir until beef is no longer pink. Add beef mixture to the large bowl of veggies and cover.
- Place noodles into the large pot of boiling water, stirring often, 7-8 minutes or just until noodles are soft and chewy. Drain, rinse briefly with cold water, draining well. Using kitchen shears, make a few cuts through the noodles so they aren't as long. Place noodles back in empty pot. Add 3 tsp sugar, 2 tsp soy sauce, and 4 tsp sesame oil. Toss well to combine.
- Mix together the noodles and the beef/veggie mixture (either in large bowl or large pot.) Add remaining garlic, sugar, soy sauce, and sesame oil. Add salt/pepper to taste. Toss well by hand. Sprinkle on toasted sesame seeds and serve warm or at room temp.
Notes
- If noodles seem a bit sticky after tossing, feel free to add more sesame oil until noodles are loosened and glossy.
Nutrition Information
Show Details
Calories
387kcal
(19%)
Carbohydrates
52g
(17%)
Protein
9g
(18%)
Fat
17g
(26%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
5g
Monounsaturated Fat
7g
Trans Fat
0.4g
Cholesterol
20mg
(7%)
Sodium
724mg
(30%)
Potassium
521mg
(15%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
3602IU
(72%)
Vitamin C
14mg
(16%)
Calcium
93mg
(9%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 387 kcal
% Daily Value*
| Calories | 387kcal | 19% |
| Carbohydrates | 52g | 17% |
| Protein | 9g | 18% |
| Fat | 17g | 26% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 20mg | 7% |
| Sodium | 724mg | 30% |
| Potassium | 521mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 3602IU | 72% |
| Vitamin C | 14mg | 16% |
| Calcium | 93mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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