My middle son's favorite noodle dish of all time is still Jap Chae. (I probably don't need to remind you, but it is my favorite food as well.) While my husband was out of town last weekend with my older son, I wanted to make some favorite foods for the boys that stayed with me. This dinner was a big hit and my son ate two enormous plates full. I have to admit that I just might have enjoyed this version even more than the original. The tiny broccoli florets were a GREAT addition to this dish and my son was in heaven with so many mushrooms on his plate.
Setting a timer for the different steps in this recipe will make it a LOT simpler to throw everything together. Overcooked vegetables will pretty much destroy this meal. I set the timer next to the stove each time I add something to the skillet. It might be overkill, but it works and I never wind up with soggy or burnt vegetables.
Jap Chae / Chop Chae with Broccoli and Mushrooms
Yield: 4 servings
5-6 ounces glass noodles (potato starch noodles)
1 medium yellow onion, sliced very thin
1 small head of broccoli, 2 cups very small florets
5 ounces button mushrooms, 2 cups sliced thin
1 small red bell pepper, very thinly sliced
2 large garlic cloves, minced
3 teaspoons toasted sesame oil, divided
1 tablespoon light flavor olive oil
3 tablespoons soy sauce
1 tablespoon sugar
Optional: 1 tablespoon sesame seeds
Bring a large pot of water to a boil. Add the noodles and remove from the heat. Stirring just a few times, let them sit in the hot water for 10 minutes. Immediately rain and rinse them well under cold running water, massage them gently as you rinse them. Let them drain in a colander and then use your kitchen shears to cut the noodles into smaller pieces. I simply lifted handfuls of the noodles up and chopped them into roughly 8-10" lengths over a separate bowl. (In the past, I have also tossed the wet noodles onto a cutting board and roughly chopped them once or twice.) Drizzle the now cooled and cut noodles with 1 teaspoon of sesame oil, toss and set them aside.
Please note: This is a FAST stir fry method. Meaning high heat and constantly tossing your ingredients with a wooden spoons or tongs. The entire cooking process will take less than 5-6 minutes, so you need to have everything set to go before you turn on the heat.
In a small bowl, mix together the soy sauce and the sugar. Set that aside next to the stove. Set the sliced onions in their own bowl next to the stove. Set the broccoli, bell peppers and garlic in a separate bowl next to the stove. Set the mushrooms in their own bowl next to the stove. Place the cooked and cooled noodles next to the stove as well.
Pour the olive oil into a very large skillet or wok and set the heat to high (adjust as necessary, if your oil begins to smoke, turn it down just slightly). When the cooking oil is hot, but not smoking, add your onions. Stir fry them until barely softened, about 1 minute.
Add the broccoli, bell pepper and garlic all at once and stir fry that for about 30 seconds. Add the mushrooms and toss to combine, stir frying that for just 30 seconds more. Add the noodles and the soy sauce mixture, tossing constantly to combine, stir fry for just 2-3 minutes*, until the noodles are cooked through and hot. Turn off the heat and add sesame seeds if desired. Drizzle with the remaining 2 tablespoons of sesame oil and toss well to coat. Enjoy!
*Side note: I pulled my pan off the heat for about a minute while I added the noodles. I'm new to rapid stir frying like this and I just wanted to make sure it wasn't going to burn before I manged to combine it all thoroughly. Simply add another minute or so to your time if you do the same.
Click here for printable recipe
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