Ingredients with Measurements:
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 1 package (16 oz) of dried rice noodles
- 1 onion, sliced
- 3 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 tablespoon of sesame oil
- 2 tablespoons of soy sauce
- 1 tablespoon of sugar
- 1 teaspoon of black pepper
- 4 cups of chicken broth
- 2 eggs, beaten
- 2 green onions, sliced
- Salt, to taste
Special equipment needed:
- Large pot
- Wok or large skillet
- Strainer
Step-by-step instructions:
1. Soak the dried rice noodles in cold water for 30 minutes until they become soft. Drain and set aside.
2. In a wok or large skillet, heat the vegetable oil over medium-high heat. Add the chicken strips and cook until browned, about 5-7 minutes. Remove from the wok and set aside.
3. In the same wok, add the sesame oil, onion, and garlic. Stir-fry for 2-3 minutes until the onion becomes translucent.
4. Add the cooked chicken back into the wok and stir-fry for another 2-3 minutes.
5. Add the soy sauce, sugar, and black pepper to the wok and stir-fry for another minute.
6. Add the chicken broth to the wok and bring to a boil.
7. Add the soaked rice noodles to the wok and cook for 5-7 minutes until the noodles are tender.
8. Pour the beaten eggs into the wok and stir until the eggs are cooked and scrambled.
9. Add salt to taste and garnish with sliced green onions.
Time:
Preparation time: 30 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 8g
Carbohydrates: 50g
Protein: 20g
Substitutions for ingredients:
- Chicken can be substituted with beef or pork.
- Vegetable oil can be substituted with canola oil or peanut oil.
- Soy sauce can be substituted with tamari or coconut aminos.
- Sugar can be substituted with honey or maple syrup.
Variations:
- Add vegetables such as carrots, bell peppers, or mushrooms.
- Use different types of noodles such as sweet potato noodles or glass noodles.
- Add chili flakes for a spicy kick.
Tips and tricks:
- Soak the rice noodles in cold water for at least 30 minutes to prevent them from sticking together.
- Cook the chicken first before adding the vegetables to prevent overcooking the vegetables.
- Use a strainer to remove excess water from the noodles before adding them to the wok.
Storage instructions:
Store in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with sliced green onions.
Garnishes:
Sliced green onions
Pairings:
Serve with kimchi or pickled vegetables.
Suggested side dishes:
Steamed rice or Korean pancakes (jeon).
Troubleshooting advice:
- If the noodles are too dry, add more chicken broth or water.
- If the noodles are too wet, drain excess liquid before serving.
Food safety advice:
Make sure the chicken is cooked to an internal temperature of 165°F to prevent foodborne illness.
Food history:
Japchae is a Korean dish made with stir-fried vegetables and noodles. It originated in the Joseon Dynasty and was traditionally served at special occasions.
Flavor profiles:
Savory, slightly sweet, and nutty.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Korean