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Mushrooms, Asparagus and Asian Chives Japchae

 
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This classic Korean dish can be found at almost any Korean restaurant, it's easy to make, and it's flavorful. Assorted mushrooms, Asian chives or green onions and freshly seasonal asparagus create this absolutely delicious dish.

Yield

4

servings

Prep

10

min

Cook

8

min

Ready

22

min

Low Cholesterol, Trans-fat Free
 

Ingredients

½ pound noodles
Korean sweet potato, or other Asian noodles if you can't find it
18 ounce mushrooms
assorted, such as shiitake, oyster, enoki... you can find them in almost all the Asian grocery store
1 bunch asparagus
thin, tough ends trimmed
*
1 bunch chives
Asian chives, or green onions, ends removed, cut into 3-inch long
*
3 each red chili peppers
or 1 large red bell pepper if you don't like spicy, seeded and thinly sliced
*
1 ½ tablespoons canola oil
or olive oil, or any vegetable oil
2 tablespoons stock
chicken or vegetable, or water
4 cloves garlic
or as needed, thinly sliced
4 tablespoons soy sauce, tamari
divided
3 ½ teaspoons sugar
divided, or honey
1 tablespoon sesame oil
1 tablespoon sesame seeds
toasted, divided
salt and black pepper
to taste
*

Directions

Cut off the ends of enoki mushrooms, tear or slice other mushrooms into strips.

Blanch them in the boiling water for 5 seconds.

Drain and rinse under the cold water. Remove excess water and set aside.

Prepare the sweet potato noodles following the package direction. Set aside.

Heat a large nonstick skillet over medium-high heat.

Add 1 tablespoon of vegetable oil and stir in garlic and red chili or red bell pepper for 1 to 2 minutes.

Stir in asparagus, season with a little salt to taste, and keep cooking for 1 minutes more.

Add the broth or water into the pan to soften the asparagus and also to deglaze the pan, 20 to 30 seconds, do not over cook the aspragus.

Place onto a plate and set aside.

In the same skillet, add ½ teaspoon of vegetable oil and stir in mushrooms.

Stir in 2 tablespoons soy sauce, 2 teaspoons of sugar or honey, ½ tablespoon of sesame oil, ½ tablespoon of sesame seeds and freshly ground black pepper to taste.

Keep cooking until the sauce thickens.

Stir in the Asian chives or scallions to the mushrooms, stirring, and cook until they are wilted, 55 to 65 seconds.

Place onto a plate and set aside.

Add the remaining oil in the same pan.

Stir in the sweet potato noodles, stirring, and cook for 30 seconds.

Add the remaining tablespoons of soy sauce, 2 teaspoons of sugar or honey, black pepper to taste, ½ tablespoon of sesame oil, ½ tablespoon of sesame seeds, stirring, and cook until the seasoning is absorbed by the noodles, about 2 minutes.

Remove the pan from heat and allow the noodles to cool down a little.

Add all the cooked mushrooms and vegetables to the pan and toss with noodles.

Season with soy sauce, black pepper and sugar if needed.

Serve warm or at room temperature.

It can be served directly or you can have some rice at the side if needed.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 121g (4.3 oz)
Amount per Serving
Calories 20046% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 16mg 5%
Sodium 931mg 39%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 6%
Sugars g
Protein 11g
Vitamin A 0% Vitamin C 5%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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