Sweet Potato Starch Noodles - Japchae

These are Korean glass noodles. They are wonderfully chewy. Mixed with a lot of veggies and your favourite protein, Japchae is a great dish.

The noodles are a bit strange to cook. They are grey in color and need some added dark soy sauce in the cooking water to get a nicer color. The cooking time is 6 min. Don't forget to stir often, otherwise they will stick to the pot. Drain and put in a bowl and add some sesame oil. That prevents them from becoming a blob.

I only used some pok choy, tomatoes and spring onions as veggies. Feel free to use what ever you have at home. But do not skip the green onions. I had 3 slices of pork belly in the fridge from my kimtchi fried recipe. That was a great chance to use them. But the kind of meat to put in is your preference. Leave it out if you like ans use some firm tofu instead.

Recipe for 1:

95 g sweet potato starch glass noodles, salt, 1 tbsp dark soy sauce, 1 tsp sesame oil

3 spring onions, 1 large bok choy, 4 cherry tomatoes, 3 slices pork belly, 1/2 green chili, pepper

2 tbsp light soy sauce, 1 tsp hot pepper flakes, 1 tbsp oyster sauce, 1 tsp brown sugar

Use a wide pan to cook the noodles.

In an other pan start with the pork belly. When its done, cut it up. Take some fat out of the pan with a paper towel. Toss in green onions and tomato slices. Heat up and add the pork again. Pour in the sauces and chili and add sugar and season with pepper.

Add the noodles and loosen them, add bok choy and finish it with a little more sesame oil.