Japchae with Chicken (Korean glass noodle stir fry) -

Japchae with Chicken (Korean glass noodle stir fry)

Course: Main Course, Side Dish

Cuisine: Asian

Keyword: chicken, noodles, sesame, soy sauce, vegetables

Prep Time: 15

Cook Time: 25

Marinate Time: 30

Total Time: 1 10

Servings: people

Calories: 540kcal

Craving bouncy noodles? Learn how to make an Easy Chicken Japchae packed with julienned vegetables and an irresistible sweet-and-savoury sesame soy sauce.

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Equipment

Ingredients

For the sauce

1 cup soy sauce
¾ cup brown sugar or white sugar
2 Tablespoons sesame oil
2 Tablespoons toasted sesame seeds

For the vegetables

2 large carrots peeled & julienned into 1/4-inch thick sticks
1 large red bell pepper rinsed & julienned into 1/4-inch thick sticks
5 dehydrated shiitake mushrooms soaked in warm water for 1 - 2 hours, stems removed & cut into 1/4-inch thick strips
5 ounces brown beech mushrooms (optional) or your choice of mushrooms, cut into 1/4-inch thick strips (if needed)
1 large yellow or white onion peeled & cut into thin wedges
2 ounces fresh spinach leaves (2 handfuls) rinsed
1 teaspoon kosher or sea salt
½ teaspoon ground black pepper

For the protein

15 ounces boneless, skinless, chicken thighs (5 pieces) rinsed, patted dry & cut into 1-inch strips
3 teaspoons garlic (4 cloves) peeled & minced or pressed
2 stalks green onion trimmed & cut into 2-inch pieces

For the noodles

14 ounces Korean sweet potato noodles (uncooked)

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Instructions

Mix the Sauce: In a large measuring cup, thoroughly whisk together the soy sauce, brown sugar, sesame oil, and toasted sesame seeds until the sugar dissolves.
Marinate the Chicken: Place the chicken thigh strips into a large bowl. Add the minced garlic and exactly ¼ cup of the mixed sesame-soy sauce. Toss with a spatula to coat the chicken, cover with plastic wrap, and refrigerate for 30 minutes.
Stir-Fry the Vegetables: Heat a large nonstick pan over medium-high heat with 1 Tablespoon of vegetable oil. Add the carrots, mushrooms, and red bell pepper. Sauté constantly with a spatula for 3 minutes. Add the kosher salt and black pepper, and cook for another 3 minutes. Add the sliced onion and cook for 2 minutes. Finally, add the spinach and cook for 2 minutes until wilted. Transfer all the vegetables to a very large mixing bowl and cover with plastic wrap to retain heat.
Cook the Chicken: Keep the pan on medium-high heat. Add the marinated chicken to the pan and pour in another ¼ cup of the sesame-soy sauce. Cook for about 7 minutes until the chicken is fully cooked (165°F/74°C) and the sauce has reduced. Stir in the chopped green onions at the end. Add the cooked chicken directly into the bowl with the resting vegetables. Cover with plastic wrap again.
Boil the Noodles: Fill a large pot ¾ full with water, add 2 Tablespoons of sea salt, and bring to a rolling boil over high heat. Add the dry noodles and cook for 7 minutes. Drain the noodles, but do not rinse them!
Combine and Serve: Immediately add the hot, cooked noodles to the large bowl with the chicken and vegetables. Pour in the remaining sesame-soy sauce. Use tongs to toss everything together until well combined. (The heat of the noodles will absorb the extra sauce within a few minutes). Serve hot or enjoy at room temperature! Store leftovers in an airtight container in the fridge for up to 4 days.

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Notes

Vegetarian Adjustment: If you decide to skip the chicken to make this meal vegetarian-friendly, you will not need as much liquid. Simply cut the sauce recipe directly in half so your noodles don't end up swimming in soy sauce!

Can I use other proteins instead of chicken?

You know my answer will be a resounding yes! Japchae is incredibly versatile. Instead of chicken thighs, you can easily use thinly sliced beef or pork. For vegetarian options, toss in some pan-fried tofu strips, or slice up a thin egg omelette into ribbons and mix it in!

Which is better: fresh or dehydrated shiitake mushrooms?

Both are fantastic! Fresh shiitakes are great if they are in season and easy to find. Dehydrated shiitakes are deeply savory and available year-round in the Asian aisle. Just remember that dehydrated mushrooms must be soaked in warm water for 1 to 2 hours before you cook with them! Not a fan of the pungent shiitake flavor? Swap them out for sliced white button or cremini mushrooms.

What do Korean sweet potato noodles look like?

In their dry package, they look like long, grey, stiff wires. However, once boiled, they transform into beautiful, bouncy, translucent glass noodles! They are totally tasteless on their own, making them the perfect canvas for rich sauces.

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