Japchae
Korean style potato starch noodles
| 300 g | Potato starch noodles |
| 50 ml | Sesame oil |
| 1 tbsp | Chopped garlic |
| 200 g | Chicken fillet, cut into matchsticks |
| 10 | Shiitake mushrooms, thinly sliced |
| 50 g | Abalone mushrooms, sliced |
Ingredients A: seasoning
| 2 tbsp | TUMIX® Chicken Stock Seasoning |
| A few drops | Thick soy sauce |
| ½ tsp | AJI-SHIO® Flavoured Pepper |
Ingredients B:
| 1 | Carrot, coarsely shredded |
| 4-5 pieces | Spring onion, cut into 1 inch |
| 1 sprig | Coriander, coarsely chopped |
- Blanch potato starch noodles with boiling water. Refresh with cold water, drain and add in 1 tbsp of sesame oil.
- Heat remaining sesame oil, sauté garlic till golden. Add in chicken and mushrooms till chicken is cooked.
- Spoon in (A), stir well and then add in (B). Mix well.
- Place noodles into a large bowl. Add in the cooked chicken and toss well. Serve hot or cold.
AJI-SHIO® Flavoured Pepper Recipes
TUMIX® Chicken Stock Recipes
