Korean Noodles: Jap Chae

Noodlie noodlie! Who doesn't love noodles?!

There is something inherently comforting about noodles. I've had a long, long, looooong week and the idea of curling up with a bowl of warm noodles really makes me feel a lot better. Have you had a hard week too?! It's understandable, I hear you...well, I think noodles could make you feel better too!

Jap Chae is one of my favorite traditional Korean dishes because it is mildly sweet and I looove the slurpy noodles! It is traditionally made with strips of beef, but I just omit that to make a vegetarian version...You will be able to order them at almost all Korean restaurants, but it is so inexpensive to make that I needed to make a really big batch on my own...One of my favorite places to get them when I am visiting San Diego is at the very authentic Friend's House Korean (4647 Convoy St, San Diego, CA 92111, 858-292-0499). I highly recommend that place!


INGREDIENTS:

* 8 oz. sweet potato starch noodles (Dang Myun)
* 2 Tbsp. canola oil
* 1 small zucchini, julienned
* 1 medium carrot, julienned
* 1 small yellow onion, julienned
* 1 cup chopped cabbage
* 1/4 cup chopped green onion
* 1 Tbsp. toasted sesame seeds (optional garnish)

INGREDIENTS FOR SAUCE:

* 3 Tbsp. Tamari
* 2 Tbsp. light sodium soy sauce
* 3 Tbsp. sugar
* 6 Tbsp. water
* 2.5 Tbsp. sesame oil
* 3 cloves garlic, crushed or finely minced
* 3 Tbsp. mirin

DIRECTIONS:

* Soak the noodles in a bowl of warm water for 15-20 minutes.
* Combine all sauce ingredients in a mixing bowl and whisk together.
* Heat canola oil in a deep pan or wok.
* Sautee onions for 3-4 minutes. Add carrots and cook for another 3 minutes.
* Add in zucchini pieces, green onions, and cabbage and cook for another 4 or 5 minutes until vegetables are tender but still slightly firm.
* Season vegetables with freshly cracked pepper to taste and set aside.
* Place noodles in boiling water for 2-3 minutes. Drain and set aside. The noodles will be slightly al dente, but they will continue to cook in the pan when you add the sauce.
* Return the wok or deep pan to the stove and add the noodles and cook for 1 or 2 minutes.
* Stir in the sauce mixture and cook on high until the noodles soak up most of the sauce.
* Fold in the vegetable mixture.
* Garnish with sesame seeds.

Note: Sometimes I swap out the zucchini for watercress, mushrooms, or napa cabbage.

Love your noodles. Your noodles love you.