japchae

Being a big fan of sweet potato, not only did I order (and love) the japchae at Saveurs de Coree, but when I saw sweet potato noodles in the shops a few days later I immediately purchased a packet. And I have no regrets. Sweet potato noodles take a little longer than wheat noodles to cook, and I went really light on the sauces because I didn't want to overwhelm the awesomeness of any sweet potato that might make its way through.

This recipe is not strictly japchae. I should have added some mushrooms or something, and I didn't add a sweetner. But it was so good, and I am looking forward to trying this again soon.



japchae
serves two people

ingredients
200g dried sweet potato noodles
1 clove garlic, minced
1 carrot, julienned
a little bit of broccoli
little bit of chinese cabbage (just the leaves, cut tiny to wilt fast)
a dash of light soy sauce (or gf tamari)
a small amount of sesame oil (about a teaspoon or so)
some sesame seeds

method
Boil the noodles until they are delightfully soft, about five minutes or just over. Drain and cut (or cut in the wok, just know they come long and you have to cut them).

In a hot wok, add some cooking oil then throw in the garlic and the carrots. Fry about for a minute or two, then add some water and the broccoli and wombok, and put the lid on to steam. After the broccoli has gone beautiful and bright green, lower the heat and add the noodles, soy/tamari, and the sesame oil. Toss to combine, let them all cook together for a minute, and plate. Sprinkle with sesame seeds.

Delicious, fast, made from sweet potatoes. No regrets.