Japchae aka Bouncy Noodles2017-07-15
- Course: Main Course
- Servings : 8
- Prep Time : 20m
- Cook Time : 15m
- Ready In : 35m
I love ordering japchae when I’m out and I was so happy when I figured out how to make it at home. My son decided to name these bouncy noodles, so that is now what we call them.
You can find the noodles in most grocery stores but they are different than vermicelli rice noodles. You want to look for a package that says either cellophane, sweet potato, mung bean, bean thread or glass noodles. The noodles come dried and look an almost shimmery white. Once cooked, they’re a bit thicker than the vermicelli rice noodles, are clear and have a more firm, chewy and bouncy texture. They come in small bundles within a larger package which makes it easier for portioning.
I like the vegetables in this dish to be fairly thin so they mix well with the noodles. I tend to use a mandolin for this or a peeler I have that makes things into thin shreds. This recipe is a great way to use up leftover vegetables at the end of a week such as bok choy, spinach or zucchini. I have also added shredded chicken, shrimp, beef, tofu or most other proteins to this to make it a full meal. This dish is delicious either hot, cold or room temperature. It’s even better the next day once the noodles have had time to soak up all the flavour.
- 10 oz cellophane noodles (approx. 300 grams)
- 2 Tbsp grapeseed oil
- 1 onion, thinly sliced
- 2 peppers, thinly sliced (I like to use yellow or red for a contrast from the carrots)
- 2 carrots, julienned (sliced into very thin matchstick shapes)
- 6 ½ oz shiitake mushrooms, stems removed and sliced into thin pieces
- 4 green onions, diced
- 3-4 garlic cloves, minced
- ½ cup mirin
- ½ cup soy sauce
- 3 tsp sugar
- 1 Tbsp fish sauce
- 2 tsp sesame oil
- 4 Tbsp white sesame seeds
Fill a large bowl with ice water before cooking noodles.
Cook noodles in a large pot of boiling water for about 6-8 minutes until they are soft.
Drain the noodles and then shock in the ice water. Drain again and using scissors cut the noodles into smaller pieces.
Add the oil to a pan and heat over medium high heat.
Add onions and cook until slightly softened. Add peppers and continue cooking until they are soft but still have a bit of crunch.
Add carrots and cook for about 1 minute.
Add shiitake mushrooms, half the green onions and garlic and cook for an additional 8-10 minutes until all the vegetables have begun to caramelize.
Deglaze the pan with the mirin and a splash of soy sauce and scrape up all the bits stuck to the pan.
Add the vegetable mixture to the noodles.
Mix the remaining soy sauce, sugar, fish sauce and sesame oil in a small bowl and mix so the sugar dissolves.
Pour on top of noodle and vegetable mixture and mix well (I like to use my hands to that I can make sure the vegetables get distributed through out).
Season with salt and pepper.
Sprinkle on sesame seeds and remaining green onions and serve warm, room temperature or cool.
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