Wednesday, September 30, 2009

Stir Fried Sweet Potato Starch Noodle



Made with 100% sweet potato starch, it is a Korean style noodle, usually used in making a Korean dish called Japchae. I like the texture of this noodle and have been buying it to stir-fry. I still season it with the Korean flavor because I think it is most suitable for this type of noodle. Why change the tradition right? But I did use the ingredients I have in the house for this. I just soaked the noodle with warm water until soften, drained and finished it in the wok with other stir-fried ingredients. I didn't pre-cook the noodle first.


Ingredients:


  • 1 chicken breast, thinly sliced and seasoned with soy sauce, rice wine and sesame oil.
  • 1/4 head of cabbage, thinly sliced
  • 1 carrot, julienned
  • 5-6 Chinese dried mushrooms, soften in hot water, drained and thinly sliced
  • 3 cloves of garlic, chopped
  • 1 Tbsp. of toasted sesame seeds

Seasoning to taste:
soy sauce, salt, sugar, sesame oil.

  • 1 packet of sweet potato starch noodle (can see picture through the above JapChae link)

Method:


1. Soak sweet potato starch noodle in warm water until soften, drain and set aside.

2. Heat a wok with some cooking oil. Stir fry garlic until fragrant, add in chicken breast, stir fry until cooked. Scoop the chicken to the side of wok, add a little oil if need to. Add in mushrooms and stir-fry well. Add in carrot and cabbage, mix all together and stir fry well.


3. Add in noodle and mix well. Add in seasoning and season to taste. Pour in a big serving plate or bowl. Lastly add in toasted sesame seeds and mix well. Serve warm or cold.



I'm sharing this noodle with Presto Pasta Nights, an event created by Ruth from Once Upon a Feast. This week host is Ruth herself, do go and check out Once Upon a Feast round up on Friday, Oct 2nd!



15 comments:

homeladychef said...

I like Korean glass noodle too. fry with some rice wine to enhance its flavour. Also, a bit toasted sesame on top. Yummy!

Mochachocolata Rita said...

oh gosh...i am lazy to try making jap chae...cos of all the slicing and chopping of ingredients hehehe...i'll just try yours.

Beachlover's Kitchen said...

I like to cook this sweet potato noodle too!! healthy and delicious too!!

Sonia said...

This noodle very similar to Glass noodle here. The taste must be good right..

ICook4Fun said...

Is this noodle taste like our Chinese glass noodles? I never try this type of noodle before but it look really good.

Little Corner of Mine said...

Hi homeladychef, yeah I like it's texture. Will add some rice wine next time. :)

Haha Rita, you have to slice with this version too.

Right Les, I like the texture. ;)

Yes, very good Sonia, this one is chewier.

Gert, give it a try, taste different from the Chinese one, chewier and more body as the noodle is sticker.

tigerfish said...

I never thought of trying Korean glass noodle cos too used to Chinese glass noodles! :O

Hugbear said...

Ching, I also like this version better than the Chinese version. At least you know it is not bleached like the Chinese version.

daphne said...

I do like the texture of the sweet potato noodles- but they are abit pricey! Still, cheaper than having it in the restaurant though.

Ruth Daniels said...

What a perfect dish for Presto Pasta Nights. Thanks for sharing. I always love your dishes.

Hillary said...

Great entry into presto pasta nights! This type of noodle looks great.

Joanne said...

Mmm this looks quite yummy. I love stir-fried pasta dishes. Do the sweet potato noodles actually taste like sweet potato?

Little Corner of Mine said...

Hi Joanne, hmmm...it tasted like a noodle, can't really taste the sweet potato at all. But this noodle has chewy texture, I like it!

pigpigscorner said...

I love the texture if this noodle too! i always order this in Korean restaurants.

mycookinghut said...

I like this stir fry noodles.. havent had for ages!!