This classic Korean Japchae Noodles (sweet potato noodles) is a popular Korean delicacy that has a melange of stir-fried vegetables, with a savoury sauce. When I first heard/wrote about Japchae while I was working for my client (have written so much about Asian cuisine that […]
This classic Korean Japchae Noodles (sweet potato noodles) is a popular Korean delicacy that has a melange of stir-fried vegetables, with a savoury sauce.
When I first heard/wrote about Japchae while I was working for my client (have written so much about Asian cuisine that I can probably hold a P.hd in authentic and modern Asian cuisine :P) back in my office days, I used to wonder what it tasted like. I was curious as hell! Then, after a successful campaign the client decided to send us all a huge goodie bag of Asian products which also had these sweet potato noodles.
If you’re wondering, what is Japchae
It is no different from our (seviya), just that it is made from Sweet potato starch. It is also known as Korean glass noodles and it means – jap meaning “mix” and chae meaning “vegetable”. Sweet potato is a healthier option compared to other noodles as it is rich in fiber and lesser carbs.
Japchae is chewy in nature and is kinda pale grey in colour. It is typically prepared with dangmyeon, a type of cellophane noodles made from sweet potato starch. You could find these sweet potato noodles at places such as Foodhall, Nature’s basket or Asian food stores that sell gourmet stuff.
The best bet would be to get someone to carry it for you if they’re coming from US, AU or any other South East Asian country. Of course there’s no substitute for sweet potato starch noodles, however, if you have no access to any of these special food stores in India, you can buy the sweet pototo noodles here if it is in stock. Or you could use Thai rice/glass noodles which is again a good option.
Japchae was once a royal dish in the Korean cuisine. Now it is usually served on special ocassions such as weddings, gatherings and birthdays. It was also a side dish (Banchan) earlier. The Koreans take their side dishes (Banchan) very seriously as they have various health benefits and the process of making them involves fermentation in earthen pots. There are at least 300 different kinds of Kimchi that you could find in the Korean cuisine. So much about Japchae and Korean cuisine happened right? 🙂 I absolutely LUUUURVVV Asian cuisine after Indian because of the diversity and also, for the fact that most of their customs are similar to our culture(Esp Thailand, Malaysia and Indonesia).
Anyways, you can make Japchae Noodles for a quick weeknight dinner cuz its light, easy and a refreshing change away from the usual dinner set menu. Here is a vegetarian version of Japchae, feel free to add beef/chicken or meat of your choice. I’ve read that it tastes best with beef followed by chicken. Google maharaj is always there to help you with suggestions 😛
Korean Japchae Noodles Recipe (Sweet Potato Starch Noodles)
This classic Korean Japchae Noodles (sweet potato noodles) is a popular Korean delicacy that has a melange of stir-fried vegetables, with a savoury sauce and can be made in flat 20 Minutes.
- 200gms Korean Sweet Potato NoodlesSubstitute it with rice noodles if it is not available
- 1Medium size OnionThinly sliced
- 1Medium Size CarrotJulienned/Thinly sliced
- 1each red, yellow and green bell pepperthinly sliced
- 4Sticks Baby CornSlit
- 5-6Fresh Spinach LeavesChiffonade them
- 3big Garlic clovesfinely chopped
- 2Tbsp Sesame OilYou can use vegetable/olive oil if you prefer too
- 1Tsp Soy Sauce
- Salt As needed
- 1Tsp Sesame seedsRoasted
- 1/4Tsp Sriracha/red chilli pastePURELY OPTIONAL if you prefer to make it spicy
- Ensure that you add a lil less salt to this, as soy sauce already has salt in it.
- You can also add basil instead of spinach for a flavour burst.
This super simple recipe for breakfast in a Jar is the easiest, healthiest and the most colourful breakfast you can make with just a few ingredients, especially for those mornings when you’re pressed for time. It has Pomegranate, Kiwi, Chia seeds and a whole lot of muesli and low fat yogurt.
Have you heard of breakfast in a jar? Yes, you can carry it around and dig into it even at your desk while at work, or when you’re travelling or whenever you crave for a sinful dessert but you can’t have one cuz those mean calories can make you feel guilty.
Oh, did I tell you that this requires only 15 minutes of your time to make the entire thing? That’s even lesser than making upma or avalakki (poha). Not that I detest uppitu aka upma, (I love it when its super hot with a generous dollop of ghee! Oh so heavenly!). But this only requires you to layer things upon one another and you’d have most of them at home.
You can use any fruit of your choice, make it look all the more fancy and delicious with berries and bananas, granola and coconut milk, whatever you fancy. Guess what? this breakfast parfait is so versatile that you can make this as a healthy dessert too. Or as an evening snack which lets you indulge in it guilt-free. Now, that’s how you smartly utilise your time in the kitchen when you’re in a hurry. Isn’t it an amazing option for brekkie on weekdays when you’re pressed for time?
Don’t forget to check out the WHOLE WHEAT BANANA BREAD | NO REFINED SUGAR AND BUTTER
Pomegranate and Kiwi Breakfast Parfait
This super simple recipe for breakfast in a Jar is the easiest, healthiest and the most colourful breakfast you can make with just a few ingredients, especially for those mornings when you're pressed for time.
- If the yogurt and the fruits are chill, you need not refrigerate the parfait unless you're eating it immediately. If you do plan to carry it, it is advisable to refrigerate.
- I have not used any sweeteners. If you prefer, you may add honey between the layers.
- This stays good for about an hour, post which the muesli can turn soggy. Its better to eat it soon as its done.
- If you're making this for a dessert, ensure you have all the ingredients ready and chilled, so that assembling it makes it easy for you while also keeping the muesli crisp.
Try this Broccoli Almond soup, for a simple and easy weeknight dinner option that’s a boon for those gloomy days and nippy weather. Nutritious, healthy and flavourful, this is the ultimate comfort food for those weeknight dinners.
This one bowl papaya-banana smoothie bowl with muesli, chia seeds and pomegranates are just what you need Mornings are all about hectic schedules and multi-tasking.
Smoothie bowls are taking the world by a storm and there’s no dearth of creativity when it comes to making your own colourful smoothie bowl that spells taste and health combined.
You know, when you’re running short of time or when you just don’t know what to make for breakfast this come in handy and is loaded with health benefits. Plus this can be your post-workout snack or even to curb your hunger pangs in the evening, which would otherwise tempt you to binge on junk. Oh! You can serve this as a healthy dessert too after a heavy indulgent meal.
There’s no hard and fast rule to make the right combo of smoothie bowl, it only requires 2 fruits/1 veggie, a few berries (if its available in your region as per the seasons), and a handful of oats, ragi ganji powder to give it some body and make it thicker if you prefer a vegan version.
You can get creative with the toppings too.. Just add a few raisins, pumpkin seeds(good cholesterol), or sunflower seeds, gojiberries, dates and some muesli/cornflakes.
So here’s a bowl of power-packed goodness to start your morning afresh.
5-Ingredient Papaya-Banana Smoothie Bowl
This 5-Ingredient papaya-banana smoothie bowl is your answer to a power-packed breakfast on busy mornings.
A healthy alternative to fried snacks, these foxtail millet dumplings | Navane Nucchina Unde are your best bet as an evening snack as well as a starter before a meal.