Jap Chae (Korean Glass Noodles)!

Why hello strangers, its been a while hasn't it? This is what happens, I get a grown up job again and working 5 (now 6) days a week and most things have kind of fallen to the back burner. Oh well, of course if I could only forget about eating, my waistline would sure appreciate it but no, unfortunately its cooking, experimenting with new recipes, taking and editing pictures, blogging, etc are what takes the toll. 

Needless to say my diet these past few weeks have been pretty crap. I don't know how you guys do it, by the time I get home, my motivation levels are almost nonexistent...so cooking, it almost feels like a chore (!). I'm trying though, I decided the smart way to approach this is to plan ahead (haha what a concept right?) and actually come up with a menu for the entire week and then either cook or do the prep work so that during the week things will be simple, quick, and less of a chore. And GO! Wish me luck and hopefully more recipes to blog soon!

In the meantime, here's one that's been sitting in the drafts for a LONG time and I just haven't gotten around to posting it. Jap Chae is a korean style noodle dish that to me has the perfect balance of texture, color, and temperature. You have warm bits and chilled bits and together is just a happy melody of awesomeness. I love layering raw/ semi cooked veggies onto noodles, gives it that extra depth and contrast and sometimes crunch.  

Jap Chae  Noodles
adapted from Lucky Peach (<<which is no longer with us....nooo)

  • about 10 oz of cellophane/glass noodles, cooked and chilled
  • olive oil, salt, and ground black pepper (to cook and flavor with)
  • 1 red bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced (yellow or white onions are okay)
  • 1 julienne carrot 
  • 1/4 cup of chopped scallions
  • 1 clove of minced garlic
  • 1 egg, beatened
  • 1/2 cup of mirin
  • 1/2 cup of soy sauce
  • 2 tsp of sugar (optional)
  • 1 1/2 tsp sesame oil
  • 3 tbsp of toasted sesame seeds
  1. In a nonstick skillet, lightly fry the egg and then cut into thin slices. Set aside
  2. Using the same skillet, adding more oil if needed, cooked down onion, bell pepper, and carrot until slightly tender then add in scallions and garlic, cook for an additional 3-5 minutes.
  3. Turn heat down and deglaze with mirin and cook until all the yummy flavor from the bottom of the pan is lifted (maybe 1-2 minutes)
  4. Remove from heat and add the vegetables and sauces to the noodles. Mix well and enjoy!. If you're noodles are stone cold then you can transfer the noodles into the vegetables instead and let the residue heat from the skillet slightly heat the noodles.