@seattlehanddoc
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@seattlehanddoc Japchae is my favorite Noodle Dish of all time! My good friend @jennacho2 made this for my son so I had to give it a shot! It’s a traditional Korean dish KOREAN JAPCHAE 1 pound dried Korean sweet potato noodles 5 teaspoons sesame oil, divided 2 tablespoon cooking oil 1/2 cup thinly sliced onions 4 carrots, cut into matchsticks 10 cloves garlic, finely minced 5 stalks green onions, cut into 1″ lengths 1 cup mushrooms, thinly sliced (shitake, wood ear) you can rehydrate dried too 1 lb spinach 8 tablespoons soy sauce 8 teaspoons sugar 2 tablespoon sesame seeds Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 6-7 minutes. Immediately drain and rinse with cold water. Toss with only 2 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside. Spinach. Boil water. Blanched spinach for 2-3 minutes. Strain. Rinse w/cold water. Squeeze out all liquid. Chop once in half. Sprinkle with salt, 1 tsp sesame oil. 1/2 tsp salt. Mix well. Set aside. In bowl, mix soy sauce & sugar together. Add the cooking oil to a heated wok on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Last add in the spinach. Mix to combine. Dump mixture into a bowl. Add the soy sauce/sugar mixture and the noodles into the wok on high heat. Fry 3-4 minutes until the noodles are cooked through. Dump veggies into the wok, mix well to combine. Cook for another 1-2 minutes. Taste. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil. #korean #japchae #mealprep #quickrecipes #momlife
