Today, I have the craving for Korean food. When I think of Korean food the first thing came to mind was Jap Chae, a Korean stir-fried noodle. Many years ago back in college, my friend Awa invited me over to her place for lunch. She made this delicious dish, which was the first time I had Jap Chae. Ever since that day, I love eating this noodle and I order this dish every time I dine at a Korean restaurant. Awa, thank you for your invitation and show me how to make this dish.
1 small zucchini shredded 1 small carrot shredded 3 garlic cloves minced 6 ounces of sweet potato noodles (you can buy from Korean or Chinese supermarkets) 6 dried shiitake mushrooms (soak in cold water for 2 hours) 5 stalks of scallions chop into one inch length 1/2 medium onion chop into slices 1 pound of skinless and boneless chicken
Sauces: 2-3 tbsp of sesame oil 4-5 tbsp of soy sauce 1 tsp of black pepper 2 tbsp of sugar
1. Boil noodles in hot boiling water for 15 minutes until noodles get chewy and soft.
2. Drain noodles and pour noodles into a large bowl when is hot. Cut the hot noodle into 6-7 inches with a scissor for easier mixing and eating. Add the sesame oil, soy sauce, and sugar and mix well.
3. Stir-fried individually the sliced carrots and pour the cooked carrots into the noodle. Do the same for the zucchini, sliced onions, and scallions.
4. Stir-fried the chicken, minced garlic, and black mushroom together. Add 2tsp of soy sauce, 1tsp of salt, 1tsp of sugar, and black pepper mixed with the chicken. Make sure the chicken is well cooked and pour it over to the noodles and mix all ingredients.
5. Lastly, beat eggs and cook on a non-stick pan like an omelet. Then, cut the omelet into thin slices and put it on top of the mixed noodles. If you like roasted sesame seeds feel free to sprinkle some on the noodles.