By Carol Song
Jap Chae is a Korean warm noodle salad. This version contains chicken and can be served as a main course, or you can omit the chicken and serve as a side dish. Dang myun noodles are made from sweet potatoes; they can be found in Asian markets but if they’re not available, you can substitute cellophane (bean thread) noodles. Don’t be intimidated by the long list of ingredients in this recipe; it’s easy to make, it just takes a while. The finished product is well worth the effort.
- 3 tablespoons (45 ml) soy sauce
- ¼ teaspoon (1 ml) baking soda
- ¼ teaspoon (1 ml) stevia/ChicolinTM (see Eating Alive II)
- 1 clove garlic, minced
- 1 tablespoon (15 ml) olive oil
- 1 pound (500g) boneless, skinless chicken beast, thinly slicedSauce:
- ½ cup (125 ml) soy sauce
- 2 tablespoons (30 ml) water
- 1 teaspoon (5 ml) stevia/ChicolinTM
- 12 ounce (350 g) package dang myun noodles
- 2 bunches fresh spinach (washed, blanched, well-drained, and chopped)
- 5 cloves garlic, minced (divided)
- several pinches sea salt
- ½ cup (125 ml) sesame oil (2 tablespoons/30 ml for spinach)
- 3 teaspoons (15 ml) coconut oil (divided)
- 3 large carrots, coarsely grated
- 3 to 4 tablespoons (45 to 60 ml) water (divided)
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 15 shitake mushrooms, thinly sliced (use fresh or dried—soak dried mushrooms in hot water for half an hour)
- 1 tablespoon (15 ml) soy sauce (for mushrooms)
- 1 pinch stevia/ChicolinTM (for mushrooms)
- 1 tablespoon (15 ml) roasted sesame seeds, pumpkin seeds, pine nuts, and/or hemp seeds
For the marinade, stir together the soy sauce, baking soda, stevia/ChicolinTM, garlic, and olive oil in a small mixing bowl. Add the chicken and mix well to coat; put in the refrigerator to marinate.
For the sauce, place the soy sauce, water, and stevia/ChicolinTM in a pot and heat until hot (but not boiling). Set aside to cool.
Bring 6 cups (1.5 L) of filtered water to a boil and add the dang myun noodles. Cook for 4 to 5 minutes, stirring occasionally, until the noodles are tender but not mushy. Drain and immediately rinse thoroughly in cold water; set aside to drain again. (If using cellophane noodles, cook according to package directions.)
Place the spinach in a large mixing bowl. Add 1 clove of the minced garlic, 2 pinches of the sea salt, and 2 tablespoons (30 ml) of sesame oil; mix thoroughly and set aside.
Heat a large skillet or wok over medium-high heat. Add 1 teaspoon (5 ml) of the coconut oil and 2 cloves of the minced garlic and stir. Immediately add the carrots and stir-fry for about 3 minutes, adding 1 to 2 tablespoons (15 to 30 ml) of the water to prevent sticking. Add the red and yellow peppers and continue stir-frying for 2 more minutes or until the vegetables are tender. Add 4 pinches of the sea salt, mix well, and place on top of the spinach.
Return the skillet or wok to the heat. Add 1 teaspoon (5 ml) of the coconut oil and 1 clove of the minced garlic and stir. Immediately add the shitake mushrooms and stir-fry for about 5 minutes, adding 1 tablespoon (15 ml) of the water to prevent sticking. Add 2 pinches of the sea salt, 1 tablespoon (15 ml) of soy sauce, and a pinch of stevia/ChicolinTM; mix well and place on top of the carrots and peppers.
Return the skillet or wok to the heat again. Add 1 teaspoon (5 ml) of the coconut oil and 1 clove of the minced garlic and stir. Immediately add the marinated chicken and stir-fry until cooked, about 5 minutes, adding 1 tablespoon (15 ml) of the water to prevent sticking. Place on top of the shitake mushrooms.
Cut the drained noodles with scissors into 3-inch pieces (the noodles are quite slippery to cut with a knife—kitchen scissors work best). Add the noodles to the vegetables and chicken then stir in the sauce and the rest of the sesame oil; mix thoroughly. Sprinkle with roasted seeds or pine nuts before serving. Makes 4 servings.