Oh I’m such a big fan of these chewy springy sweet potato noodles. I made these in year 2008 when I was testing Jaden’s cookbook. That was a fantastic recipe by the way! One thing have changed is that due to the growing population of Koreans in Australia, it’s so much easier to grab a packet of the noodles now! and cheap! Cost me AU$2 instead of AU$8 when I first bought them!
I have since adapted a few things- pretty much to suit our taste buds, and my love for chili. I had some pork mince at hand (From the sausage rolls!), so I decided to pop that through as well.
It’s so simple as well. A quick after work 20 minutes meal!
Easy Jap Chae (Korean Sweet Potato Glass Noodles)
1 packet of sweet potato noodles
1/2 cup of black fungus soaked in warm water, washed and chopped the hard bits off
1 red onion sliced
1 tablespoon of chopped garlic
200 grams of pork mince
1 carrot shredded
1 capsicum shredded
1 bunch of spring onions, cleaned and chopped to finger lengths
2-3 tablespoon of soy sauce
1 tablespoon of mirin
dash of pepper
Cook sweet potatoes in boiling pot of water. Drain and rinse with cold water to get the starch out.
Saute garlic and onion till cook. Brown pork mince. Add all the veges and toss well. Add the sauces. Simmer for 5 mins. Add the noodles and fry it. Taste and season accordingly. Sprinkle with sesame seeds and toss again dish up, and sprinkle more sesame seeds.