In order to make Korean Japchae Noodles, we need Dangmyeon noodles. These gluten-free, easy to find noodles are made of potato starch and water, they are fibrous and sweet.
The funny thing is that even though we are following a recipe you can use any veggies that you can find and you can decide which protein to use, anything from chicken, shrimp, or steak can work with this recipe, even tofu. We are going to make a special sauce to top our Japchae with some green onions or sesame seeds for garnishing.
The first thing we are going to do is to cook the Dangmyeon noodles in a pot of boiling water. Make sure you don’t overcook them. Then rinse and let them cool at room temperature with some sesame oil.
The next thing we are making is the special sauce and cooking our protein. After you choose your protein, in this case, we are using chicken, marinate your protein with soy sauce, salt, and pepper and let it rest for several minutes.
Mix the ingredients of the sauce together (soy sauce, maple syrup, and sesame oil) and mix until it is well combined, then put it aside while you go onto the next step.
Now we are stir-frying our protein in an oiled pan. Once it is cooked we can move it to another plate, cut it into slices and let it cool for a little bit.
Gather your veggies with some heated oil and saute them for several minutes. Stir to make sure your vegetables get that golden look and crispy texture. If you are using spinach add it at this point and cook it for three more minutes. Add your noodles and protein and mix everything together. Check for seasoning and add extra pepper or soy sauce if required.