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Lazy japchae #shorts
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Lazy Japchae (Korean glass noodles) recipe below
~110g Korean glass noodles or vermicelli (the thin kind that cooks in about 7mins) It’s about a small handful of dried noodles.
1/2 of an onion, sliced
2 tsp minced garlic (can add more or less)
Choice of vegetables suitable to be stir-fried. Shitake mushrooms add great flavor!
1-2 sheets of frozen fish cakes (sold at most Asian grocery stores) Can also use pork or beef
Cooking oil
Seasoning sauce:
1/2 tbsp sugar
2-3 tbsp soy sauce (I use 2 tbsp Tamari and 1 tbsp dark soy sauce. Regular can be used too)
1 - 1.5 tbsp oyster sauce
Drizzle of sesame oil
Sprinkle of roasted sesame seeds (optional)
1. Boil vermicelli noodles based on package intructions.
2. Drain the noodles and rinse under cold water. Set it aside
3. Cut and slice vegetables
4. Drizzle cookign oil onto a pan
5. Saute onion until slightly translucent
6. Add sliced fish cakes and saute for a 1 minute
7. Add carrots and saute for another minute and add squash and bell pepper
8. Saute for 3-5 minutes or until the vegetables are slightly soft
9. Add the cabbage and saute until the cabbage is slightly soft
10. Add the noodles into the pot
11. Turn off the stove
12. Season with oyster sauce, soy sauce, sugar, sesame oil, and roasted sesame seeds
13. Mix everything until well combined. Easier to do this using a kitchen tong.
14. And enjoy! Store any leftovers in the refrigerator. Although best to serve immediately.
~110g Korean glass noodles or vermicelli (the thin kind that cooks in about 7mins) It’s about a small handful of dried noodles.
1/2 of an onion, sliced
2 tsp minced garlic (can add more or less)
Choice of vegetables suitable to be stir-fried. Shitake mushrooms add great flavor!
1-2 sheets of frozen fish cakes (sold at most Asian grocery stores) Can also use pork or beef
Cooking oil
Seasoning sauce:
1/2 tbsp sugar
2-3 tbsp soy sauce (I use 2 tbsp Tamari and 1 tbsp dark soy sauce. Regular can be used too)
1 - 1.5 tbsp oyster sauce
Drizzle of sesame oil
Sprinkle of roasted sesame seeds (optional)
1. Boil vermicelli noodles based on package intructions.
2. Drain the noodles and rinse under cold water. Set it aside
3. Cut and slice vegetables
4. Drizzle cookign oil onto a pan
5. Saute onion until slightly translucent
6. Add sliced fish cakes and saute for a 1 minute
7. Add carrots and saute for another minute and add squash and bell pepper
8. Saute for 3-5 minutes or until the vegetables are slightly soft
9. Add the cabbage and saute until the cabbage is slightly soft
10. Add the noodles into the pot
11. Turn off the stove
12. Season with oyster sauce, soy sauce, sugar, sesame oil, and roasted sesame seeds
13. Mix everything until well combined. Easier to do this using a kitchen tong.
14. And enjoy! Store any leftovers in the refrigerator. Although best to serve immediately.
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