Discover the delicious delicacy of homemade Korean wok noodles aka japchae with Perth-based Asian cook, Chef Vincent Lim.
He’ll take us through the step-by-step process of making these irresistible sweet potato noodles and cooking them in the wok.
- Kitchen scale
- Measuring spoons
- Small mixing bowl
- Medium saucepan
- Wooden spoon
- Davis & Waddell Wok
- Cutting board
- Cook’s knife
- 300g sweet potato noodles
- Cooking oil
- 200g fresh shiitake mushrooms (any mushroom you prefer)
- 50g wood ear mushroom
- 2 cloves garlic, minced
- Half of a small onion, thinly sliced
- Half of a brown onion, sliced
- 1 small carrot, cut into julienne
- 100g spinach
- 2 stalk scallion, cut into 1-inch lengths
- Salt to taste
- 1 tsp toasted white sesame
Sauce for noodle
- 80ml Kikkoman soy sauce
- 3 tbsp sugar
- 2 tbsp sesame oil
- Combine soy sauce and sugar in a small bowl and mix well until the sugar is dissolved.
- Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 – 7 minutes). Rinse in cold water and drain then set aside.
- Place wok over medium heat. Drizzle a bit of oil (canola, vegetable oil, or peanut oil).
- Cook the mushrooms for 2 minutes, then add in garlic and onion, followed by carrots and cook for further 1 minute. Add the noodle sauce, mixing all ingredients in the wok. After a few minutes, add sesame oil and spinach. Stir-fry for a further 3 minutes.
- Serve and enjoy!