A spicy Korean noodles stir-fry
We’ve been aching to make this dish
for all our loyal Mixed Stew readers. Chewy and robust glass ribbon
noodles are stir-fried with pork, green bell pepper, and scrambled eggs in
yummy Japchae. Here’s the recipe:
What you will need:
1 large wok
1 wooden spatula
3 tbspns cooking oil
1 large heat-safe bowl (or metal
bowl)
1/3 cup soy sauce w/ 1tblspn
1 medium red onion, julienned
2-3 bunches choy sum (or 1 head
nappa cabbage), cleaned
3 garlic cloves, coarsely chopped
1 large green bell pepper, julienned
2-3 carrots, julienned
1 lb pork belly, sliced thin
1-2 lbs shrimp, shelled
3 whole eggs, beaten and fried into scramble
1 ½ lb dry-packaged (dangmyeon)
sweet potato noodles, cooked and drained per
directions on package
Pinch of salt and pepper
Pinch of salt and pepper
Cooking
and Directions:
Place
wok on stove top at medium-high heat. Add cooking oil, garlic and
onion. Sautee until onion turns translucent. Next add pork and
brown for another 5 to 8 minutes. Pour in just a touch of soy sauce
mixture while browning to season meat. Keep tossing ingredients.
Remove pork, onion, and garlic to heat-safe bowl. Now, add shrimp to hot
wok and cook for 4 to 6 minutes. Toss well then remove cooked shrimp and
juices to bowl, too. Keep hot wok greased well. Now, arrange cooked sweet potato noodles and veggies in hot
wok. Mix and toss noodles well while adding the last of the soy sauce
solution to ingredients. Let noodles and veggies cook for another 6 to 10
minutes while constantly flipping and stirring ingredients. Once veggies
soften then return pork, shrimp, garlic, etc in heat safe bowl to wok of noodles. Lastly, incorporate broken pieces egg into cooked stir-fry. Serve
immediately or quickly place in a container with lid for serving later.
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