stir fry noodle

Yakisoba is a classic Japanese stir fry noodles dish with pork and vegetables, and it's seasoned with a&nbsp;sweet &amp; savory sauce similar to Worcestershire sauce.

Yakisoba (Japanese Stir Fry Noodles)

onion

carrot

shiitake mushrooms

green onions/scallions

cabbage leaves

¾ lb sliced pork belly ((340 g;

Tbsp neutral-flavored oil (vegetable, canola, etc)

black pepper

Yakisoba Noodles ((one package comes with 3 servings, 16-17 oz

4-6 Tbsp yakisoba sauce ((Recipe follows))

Worcestershire sauce

sauce

tsp ketchup

soy sauce

tsp sugar ((Add more sugar, if needed))

Aonori (dried green seaweed)

pickled red ginger (beni shoga or kizami beni shoga)

Gather all the ingredients.

Whisk all the ingredients for Yakisoba sauce. It&#039;s important to taste the sauce and see if you need to add more sugar (For example, some ketchup is sweeter than others while some Worcestershire sauce is less sour than others.). Set aside.

To Make Yakisoba Sauce

Slice the onion, cut the carrot into julienned strips, and slice the shiitake mushrooms.

Chop the green onion into 2 inch pieces, cut the cabbage into small bite pieces and cut the meat into 1 inch pieces.

In a skillet or wok, heat oil on medium high heat. Cook the meat until no longer pink.

Add the onion and carrot and cook for 1-2 minutes.

Add the cabbage and cook until almost tender.

Lastly add the green onion and shiitake mushrooms and cook for 1 minute.  Season with freshly ground black pepper.

Transfer the yakisoba noodles to a sieve and quickly run hot water over yakisoba noodle.  Separate the noodles with hands.  Add the noodles to the skillet/wok, and lower the heat to medium.  It’s best to use tongs to combine the noodles with ingredients.  Keep an eye on the noodles as they may stick to the skillet/wok.

Add Yakisoba Sauce.  Depending on the amount of ingredients, adjust the amount of sauce to use.  Mix all together using tongs.  Transfer to plates and garnish with dried green seaweed and pickled red ginger.  Serve immediately.

To Make Yakisoba

Have you tried Japchae, or Korean Stir-Fried Noodles? Chewy sweet potato glass noodles (dangmyeon) are juxtaposed with colorful stir-fried vegetables and meat and finished in a sweet and savory sauce. This recipe will show you how easy it is to cook up this beloved Korean noodle dish at home! {Vegetarian adaptable}

Japchae (Korean Stir-Fried Noodles)

Korean soy sauce

Tbsp sugar

½ Tbsp roasted sesame oil ((for marinating the beef))

mirin

garlic ((chopped))

beef

Tbsp roasted sesame oil ((for cooking the beef, as needed))

eggs (50 g each w/o shell) ((lightly beaten))

sesame oil ((for cooking the eggs and vegetables, as needed))

kosher salt (Diamond Crystal; use

carrot ((1.5 oz, 43 g for 6 servings))

red bell pepper

oz fresh spinach ((about one bunch for 6 servings))

oz Korean sweet potato glass noodles (dangmyeon) ()

sesame oil ((for coating the cooked noodles, as needed))

sugar ((or honey))

Tbsp roasted sesame oil

Tbsp toasted white sesame seeds

white sesame seeds ((as needed))

In a medium bowl, combine the seasonings for the beef and whisk all together. Add the beef and toss to coat evenly. Set aside to marinate for at least 10 minutes.

To Marinate the Beef

Thinly slice the onion and shiitake mushrooms.

Cut the carrot and bell pepper into thin julienne strips.

To Cut the Vegetables

Heat a large frying pan on medium heat. When the pan is hot, add 1-2 tsp sesame oil and distribute it evenly in the pan (Use less for a nonstick pan, more for a regular pan). Next, add the beaten eggs to the pan and swirl them around to cover the pan&#39;s surface in a thin layer. Cook until it’s just set, about 2 minutes. Then flip the egg over and cook for another 2 minutes. Transfer the omelette to a plate to let cool.

Next, we&#39;ll cook the vegetables. Make sure to cook each different vegetable separately, starting with the light-colored ones and ending with the dark-colored ones, so that they will retain their beautiful colors. In the same pan that you just used (without washing), heat 1-3 tsp sesame oil over medium heat. Add the sliced onions and a pinch of salt and sauté until tender. Remove the onions from the pan to a platter large enough to eventually hold all the cooked ingredients.

In the same pan, repeat this process with the shiitake mushrooms next, followed by the carrot strips, and ending with the bell pepper strips. As you finish cooking each ingredient, place in a separate pile on the platter.

Now, cook the beef. Using the same pan over medium heat, heat 1-3 tsp sesame oil and add the marinated beef and sauté until cooked through and all the moisture has evaporated. Transfer from the pan to the large platter with the cooked vegetables.

When the omelette is cooled, roll it up and cut it into thin ribbons. Set aside on a separate plate.

Bring a large pot of water to a boil. In the meantime, prepare a large bowl of iced water. Once the water is boiling, add 1 tsp salt and the spinach. Cook for about 10-15 seconds (American spinach is more tender than Japanese spinach). Use tongs or chopsticks to transfer the spinach from the pot to the iced water to stop the cooking. (You&#39;ll cook the noodles next in this boiling water, so do not discard it.) Gather the spinach and squeeze out as much water as you can. Add the spinach to the platter with the other cooked ingredients.

To Cook the Toppings

Add the Korean sweet potato glass noodles to the same boiling water that you used to blanch the spinach. Boil the noodles according to the package directions, about 6 to 10 minutes. Drain well, transfer to a bowl, and toss with some sesame oil to coat so the noodles don&#39;t stick to each other. Cut the long noodles with kitchen shears so it&#39;s easier to eat and they&#39;ll mix easily with the sauce and toppings. Then, add the noodles to the platter in a pile next to the rest of the cooked ingredients.

To Cook the Noodles

In a small bowl, combine all the ingredients for the sauce and whisk well. Pour the sauce only on top of the noodles.

Combine the sauce and noodles first so that the noodles can absorb the sauce (I  used my gloved hand). Once the noodles are well coated, add in the stir-fried vegetables and beef and mix everything together. Finally, add half of the omelette ribbons and some sesame seeds and toss together.

Transfer to a serving platter and garnish the Japchae with the rest of the omelette ribbons and more sesame seeds, as desired. Serve warm or at room temperature. Enjoy!

To Assemble the Japchae

You can keep the leftovers in an airtight container for up to 2 days. When you are ready to serve, reheat it in a frying pan with 1-3 tsp of oil and 1-2 Tbsp of water until the noodles become translucent again.

To Store

https://www.youtube.com/watch?v=IT6dp4rvBds

Flavorful and exquisite Japchae is made of sweet potato noodles, julienne vegetables, and sliced beef tossed in a Korean soy sauce mix.  My first collaboration with Seonkyoung Longest from Asian At Home!  Whoo hoo! :)  Hope you guys enjoy this video and please give us thumbs up. xoxo - Nami

Check out the Teba Shio (Salted Chicken Wings) video I shared with Seonkyoung at her channel Asian At Home!
https://www.youtube.com/watch?v=ozuFC7v7gME

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PRINT RECIPE ▶ http://www.justonecookbook.com/japchae/

Ingredients:

½ lb. beef, cut into 3″ long thin strips (Such as sirloin or chuck)
½ medium onion
5 shiitake mushrooms
½ large carrot
¼ bell pepper or 1 Korean chili pepper
2 eggs, lightly beaten
11-12 oz. fresh spinach (About a bunch)
14oz. Korean sweet potato noodles (Known as glass noodles or cellophane noodles)
Sesame oil, as needed
Kosher salt, as needed
Freshly ground black pepper, as needed
Sesame seeds, as needed

Seasonings for Beef:

1 Tbsp soy sauce (I use Korean soy sauce)
1 Tbsp. sugar
½ Tbsp. sesame oil
½ Tbsp. mirin (Seasoned rice wine, if you don’t have it, leave it out)
1 clove garlic, chopped

Sauce:

⅓ cup. soy sauce (I use Korean soy sauce)
⅓ cup. sugar or honey
2 Tbsp. sesame oil
1 Tbsp. sesame seeds
1 clove garlic, chopped
Freshly ground black pepper

Instructions ▶ http://www.justonecookbook.com/japchae/


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How To Make Japchae (Recipe) チャプチェの作り方 （レシピ）

These Black Pepper Stir Fried Noodles are like whoa yummy! 30 minutes to prep with simple, vegetarian friendly ingredients.

Black Pepper Stir Fried Noodles

black peppercorns

mirin (sweet rice wine)

honey or sugar

ginger

garlic

cornstarch

sesame oil

noodles noodles

spinach leaves

tofu

sesame seeds

Bring a large pot of water to boil. Add the noodles and cook for 1-2 minutes (they should NOT be all the way cooked &#8211; just enough to barely soften). Drain and rinse with cold water &#8211; this removes starch and helps them stir fry without turning into a big blob. Set aside.

Place all the sauce ingredients in the food processor and give it a whirl. When it&#8217;s smooth, taste it and adjust to your liking. Cut the tofu into slices and press out the excess moisture several times with paper towels. Cut the tofu slices into cubes. Heat 1 tablespoon sesame oil in a large wok or nonstick skillet. When the oil is shiny, add the tofu. Stir fry very gently (breaks apart easily) for 5-10 minutes until deep golden brown. Add a tiny splash of black pepper sauce, a tiny splash of water, and 1/2 tablespoon oil and shake the pan around &#8211; everything will be all sizzly and awesome. When the tofu is cooked to your liking, transfer to a bowl and set aside.

Heat the remaining 1/2 tablespoon oil in the skillet. When the oil is shiny, add the noodles and black pepper sauce. Add a splash of water if the sauce becomes too thick. Stir fry until the noodles are softened completely, covered with sauce, and piping hot. Remove from heat and toss with the spinach and tofu. Serve sprinkled with sesame seeds.

I agree.  I love this recipe, but next time, I'll probably make it with half the pepper.

https://content.jwplatform.com/videos/iVKGcLPq.mp4

Black Pepper Stir Fried Noodles – this simple 30 minute stir fry is packed with AMAZING flavor!

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Japchae (Korean Stir-Fried Noodles)

Black Pepper Stir Fried Noodles

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