Stir-fried Korean noodles with Summer Veges

 

Summer is here. Yes, there's no such thing as summer in the Philippines because our season here is called Dry and wet season. What a dry name then. Summer is equated with sun so let me use it to lump all the vegetables I plucked from our wet market recently and made into stir-fried noodles which Koreans call Japchae and we call bihon or sotanghon guisado. But since I used the sweet potato noodles of Korean brand, let's call it Japchae.

500g Sweet Potato Noodles

50g Sweet Pea

2 medium carrots

1 medium head brocolli

olive oil

1 big white onion

100 g shredded roasted chicken

6T Soysauce

4T Mirin

4 Fish sauce

2T Nutritional Yeast

4T water

4T oligosaccharide

salt and pepper

sesame oil

Chopped parsley as garnish

Bring water to boil and add the sweet potato noodles and let cook for 5 minutes. Remove from fire, drain with water and set aside.

Steam vegetables until cooked but still crunchy. Set aside.

In a bowl, mix the rest of the ingredients to make a seasoning sauce. Mix well. 

In a wok, saute sliced onion until translucent then add the roasted chicken. Add the seasoning sauce and let simmer for a minute. Add the noodles and toss together with the mixture well. 

Add more salt and pepper if preferred. Remove from fire. Add chopped parsley as garnishing.

Serve hot as side or main dish.

More photos in my Instagram Account Sassy_Gerlie