Korean Glass Noodle Stir-Fry with Chicken — Chicken Japchae
Korean glass noodle stir-fry with sliced chicken thigh, spinach, carrot, shiitake, and onion in a soy-sesame glaze, finished with toasted sesame seeds and sliced scallion.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Slice 400g chicken thigh into 1cm strips. Toss with 2 tbsp soy sauce, 2 tsp brown sugar, 2 tsp sesame oil, 2 grated garlic cloves, and black pepper; rest 8 minutes. Soak 120g glass noodles in warm water 10 minutes, drain. Julienne carrot, thinly slice onion and shiitake caps, pack spinach, slice both scallions. Mix remaining 2 tbsp soy sauce, mirin, brown sugar, sesame oil, and 2 grated garlic cloves.
Boil
Cook soaked glass noodles in salted water over high heat 5–6 minutes until just tender. Drain, rinse under cold water, toss with 2 tsp sesame oil to prevent sticking.
Blanch
Blanch spinach in salted boiling water over high heat 30 seconds until wilted. Drain thoroughly, squeeze dry, toss with 2 tsp sesame oil and salt.
Saute 1
Heat 2 tsp neutral oil in a large skillet over medium-high. Stir-fry carrot and onion 2–3 minutes until just tender. Add shiitake, cook 90 seconds until softened. Transfer to a plate.
Sear
Raise heat to high, add remaining neutral oil. Stir-fry marinated chicken 4 minutes until deeply caramelised and just cooked through, breaking up any clumps.
Glaze
Return vegetables and noodles to the pan. Pour in soy-sesame mixture, toss 2–3 minutes over medium heat until glossy and well coated. Check noodles are tender and chicken fully cooked.
Plate
Transfer japchae to serving bowls. Scatter scallion slices and toasted sesame seeds over the top. Serve immediately while warm.
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