For When I’m Lazy.
I first tried Jap Chae in a delicious Korean restaurant in Toronto. I loved how these noodles just slither into your mouth. It’s surprising how much flavour Jap Chae has. The noodles hold the sauce very well and make for a delicious lunch or dinner. I also like to think eating sweet potato noodles is a healthy contribution to a low carb diet (haha).
Jap Chae is usually my go-to dish for a quick meal prep for the work week. It’s very easy to make and takes no time at all. My work week is usually taken up by meetings and over time. Then evenings and weekends are always filled with fitness classes or social events. I don’t often get the chance to properly plan a healthy meal prep routine for the following week. When I am in a bind and my creative juices are running on low, I default to this recipe.
I often have all of these ingredients in my fridge or pantry, ready for me to use. These ingredients are so common that you likely already have these sitting in your kitchen waiting for you to turn them into gorgeous Jap Chae. Although, the only ingredient I am weary you may not have is the glass noodles (sweet potato vermicelli). I must confess, these noodles are actually quite tough to get a hold of in the city. They are not usually easily available in any local grocery stores. However, you can find glass noodles in any specialty Asian grocery stores nearby or if you happen to live in a very diverse area, you may find this with no problem at all. I live in west end of downtown Toronto and was not able to find it in Metro (grr! I may need to have a word with the buyer/supply management over there). So whenever I do find it in a store, I will always, always grab one or two packs of these for a later lunch or dinner.
Jap Chae is often even better with Bulgogi Beef which is marinaded in AMAZING Korean sauce. I like to keep mine vegetarian since I want it to last the entire week. I am not too keen on keeping uneaten meat in the fridge for too long.
To make this vegan, sub the oyster sauce for more soy sauce.
Jap Chae [Glass Noodles - Vegetarian]Print Recipe
- 1 tablespoon of sesame seed oil
- 1/2 tablespoon vegetable oil
- 1 cup of chopped shiitake mushrooms (if using dried, make sure you soak for 45 minutes to an hour and drain)
- 1 large onion (sliced)
- 2- 3 cloves of garlic (chopped)
- 1 1/2 cups of spinach
- 1 cup of red bell pepper (sliced)
- 1/2 cup carrots (sliced)
- 1 pack of cooked glass noodles (sweet potato vermicelli)
- 2 tablespoon of oyster sauce
- 1 tablespoon low sodium soy sauce
- 1 teaspoon ground black pepper
- 1 teaspoon of toasted sesame seeds
In a hot wok, pour in sesame seed oil and vegetable oil
Toss in onion and garlic, cook until fragrant
Add red bell peppers, carrots and shiitake mushrooms, cook for 5 minutes
Add cooked glass noodles, stir
Add oyster sauce, soy sauce, then stir
Add spinach and stir until it's wilted
Season with black pepper
Add more oyster sauce, soy sauce or sesame seed oil to your taste
If you can't get shiitake mushrooms, regular cremini mushrooms are fine Garnish with toasted sesame seeds To make this vegan, sub the oyster sauce for more soy sauce.