The usual quandary of what to cook tonight was worse than normal…I felt really stuck today! I think this was because we came back a week ago from our trip to Japan, which was amazing, but we ate so many gourmet and LARGE Japanese meals, and then on top of that this past weekend we went to Sonoma and ate an incredible 11 course meal at Single Thread, I just feel stuffed and want something light but also teen son friendly. Uninspired, I took my daily trip to the grocery store and bought some boneless, skinless chicken breasts, since I have mostly been eating fish (a lot) and beef. I really had only a vague idea of what I was going to do with them, maybe some generic asian marinade, leftover brussel sprouts and rice? Not exciting by any means. Then a delicious Korean recipe popped into my inbox from The Woks of Life. I made a few changes, such as doubling the recipe, exchanging chicken for the beef, using the vegetables in my refrigerator, and using shirataki noodles instead of the traditional dangmyeon (sweet potato starch noodles). We all really liked it and I hope you do too. Enjoy!
Chicken and Vegetable Japchae
Fairly quick and healthy Korean vegetable, chicken and noodle dish.
- 2 – 7 ounce packages of shirataki konjac pasta (I used Miracle Noodle brand that I bought at Whole Foods)
- About 3/4 pound of boneless skinless chicken breast, sliced very thin
- 5 garlic cloves, minced
- 6 teaspoons of coconut palm (or whatever kind you prefer) sugar, divided
- ~1 1/4 teaspoons ground black pepper, divided
- 7 Tablespoons low sodium soy sauce, divided
- 2 Tablespoons plus 1 teaspoon sesame oil, divided
- oil of choice for cooking (a neutral oil is best, like safflower oil)
- 1 onion, sliced thinly
- 3 medium carrots, julienned
- 3 stalks of celery, julienned
- 4 shiitake mushrooms, sliced and cut into thin strips
- 1 small red bell pepper, cut into thin strips
- handful of lacinato kale, de-stemmed and sliced into thin strips
- 5 scallions, cut into 2-inch long pieces and thinly sliced
- 2 Tablespoons toasted sesame seeds
- Rinse the noodles in water and cook according to the package directions. Drain. Mix together 1 Tablespoon sesame oil, 1 Tablespoon soy sauce and 1 teaspoon sugar. Pour onto the noodles and mix well. Set noodles aside.
- Mix 2 cloves garlic, 1 teaspoon sugar, 1/2 teaspoon ground black pepper, 2 Tablespoons soy sauce, and 1 teaspoon sesame oil in a medium bowl. Add the sliced chicken, stir well and set aside.
- Heat a wok or large skillet over medium-high heat. Add a bit of oil to pan and spread. When oil is hot add the carrot, celery and onion to the skillet and cook until tender but still a bit crunchy. Remove from pan and place in a large bowl.
- Add a little more oil and cook the mushrooms until browned. Remove from pan and place in bowl with carrot mixture.
- Add a little more oil and cook the bell peppers until tender but crunchy, add the remaining garlic, kale and scallions. Cook until kale is wilted, then remove from pan and add to the carrot mixture in the bowl.
- Turn the heat up to high, and add a little more oil if needed. Cook half the thinly sliced chicken until slightly browned, then add to the bowl of vegetables. Cook the other half of the chicken and add to the bowl.
- Add the noodles and sesame seeds to the bowl.
- In a small bowl whisk together 4 teaspoons sugar, 3/4 teaspoon ground black pepper, 4 Tablespoons soy sauce and 1 Tablespoon sesame oil. Pour into the vegetable, noodle and chicken mixture and stir well.
- Serve in bowls. Enjoy!
- I made this with the vegetables in my refrigerator – carrots, celery, kale, cremini mushrooms and brussel sprouts, and it was delicious. I think the vegetables you use are pretty flexible, good dish to make to clean out the produce drawer.
- This traditionally is made with dangmyeon – which are sweet potato starch noodles. I made this with Shirataki noodles, feel free to use what you like and experiment.
- This also is traditionally made with a little thinly sliced beef, I really enjoyed it with chicken though. I think it would also be delicious vegetarian as well (maybe add tofu or egg strips).
April 17, 2019
Update July 2019: I made this with beef and vegetables and it was quite good. Here is a picture of the vegetables I had that day and the finished dish.