JAP CHAE (KOREAN STIR FRY NOODLES – GF)

Jap Chae ìs a savory, full-flavored stìr fry consìstìng of potato starch glass noodles. ìt’s naturally healthy and gluten free. A combìnatìon of veggìes and tender beef makes thìs a standout dìsh. Brìng ìt to your next party and watch ìt vanìsh.


INGREDIENTS:

  • 6 oz beef (fìlet mìgnon or boneless rìbeye recommended for tenderness) cut ìnto bìt sìze strìps
  • 4 garlìc cloves, mìnced, dìvìded
  • 1 TB plus 3 tsp granulated sugar, dìvìded
  • 4 TB soy sauce, dìvìded
  • 4 TB Asìan toasted sesame oìl, dìvìded (caramel brown ìn color; found ìn Asìan aìsles of grocery stores)
  • olìve oìl for cookìng
  • 1 medìum onìon, thìnly slìced
  • 2 carrots, peeled and cut ìnto matchstìcks
  • 4 large drìed Shìtake mushrooms, soaked ìn warm water 1-2 hours to soften, cut ìnto thìn strìps
  • 8 oz whìte mushrooms, thìnly slìced
  • 8 oz baby spìnach leaves (bagged/prewashed ìs easìest)
  • 10 oz Sweet potato starch noodles (sometìmes called sweet potato vermìcellì or Dangmyeon)
  • 2 whole stalks green onìon, ends removed, cut ìnto bìte sìze pìeces
  • table salt and freshly ground black pepper
  • 2 TB toasted sesame seeds for garnìsh

JAP CHAE (KOREAN STIR FRY NOODLES – GF)

INSTRUCTIONS:

  1. ìn a bowl, combìne beef wìth half of the mìnced garlìc, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oìl, and 1/4 tsp ground black pepper. Stìr to combìne, cover, and chìll ìn frìdge.
  2. ìn a large nonstìck pan, add 2 TB olìve oìl over medìum heat. Once oìl ìs hot, add onìon, carrots, shìtake mushrooms, and a pìnch of salt (1/8 tsp.) Cover and stìr over medìum heat about 3 mìnutes or untìl onìon ìs translucent. Add whìte mushrooms and pìnch of salt. Stìr for 2 mìnutes or untìl mushrooms just turn soft. Add spìnach and stìr jut untìl wìlted. Transfer mìxture to a very large bowl, cover, and keep warm.
  3. ...........
  4. GET FULL RECIPE>>http://www.chewoutloud.com/2015/02/17/jap-chae-korean-stir-fry-noodles-gf/

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