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.
- 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)
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!