Jap Chae

Casey called me one day to announce she had found the best Thai restaurant “in the history of ever.” My hyperbolic friend drove me out to Antioch to a restaurant that is really more of an Asian market with a cluster of tables off to the side. Best spring roll I’ve ever had. Pad Thai, not so much. Before we left, we browsed the aisles, and I gasped when I finally found the sweet potato noodles that are essential to Jap Chae. For years, I’ve been making the recipe with rice noodles, but they just don’t have the same texture and flavor as sweet potato noodles. I grabbed two packs of the noodles and made this recipe that weekend. At last! And all thanks to my hyperbolic friend.

1 package of Sweet Potato Noodles(Dang Myun)

1/3 lb. lean cut beef, cut in strips

1 bunch of fresh spinach

1 medium carrot, cut into 1/8 inch sticks

1 small onion, thinly sliced

2 different colors of bell peppers, sliced thinly

1 clove of garlic, minced

1 tsp grated ginger

3 scallions, thinly sliced

2 T toasted sesame seeds

Beef Marinade -

2 T soy sauce

1 T sugar

2 T rice wine

2 tsp garlic

2 tsp sesame oil

1/2 tsp pepper

Spinach Seasoning -

1/2 tsp salt

1/2 tsp sugar

1 tsp sesame oil

Noodle Seasoning -

3 T soy sauce

2 T sugar

2 T sesame oil

~ Combine marinade and split in half. Marinate meat in half of marinade and set aside.

~ Boil noodles for 10-13 minutes.(They will be translucent.) Drain then cover with noodle seasoning.

~ Blanche spinach and then dress with spinach seasoning.

~ Sauté onions in 1 T of marinade until soft. Stir in garlic for the last minute.

~ Sauté carrots in 1/2 T of marinade. Stir in ginger for the last minute.

~ Sauté peppers in remaining marinade.

~ Stir fry beef until cooked through.

~ Combine spinach, onions, carrots, peppers, and beef into noodles.

~ Garnish with toasted sesame seeds and thinly sliced green onions.