Chicken japchae

Chicken japchae


250 g cooked sweet potato noodles according to package, drained and reserved in a bowl with 2 tbs of sesame oil
1 tbs of olive oil
1 small onion, julienned
2 garlic cloves crushed and finely chopped
1 carrot, julienned
1/2 julienned bell pepper
4 stalks of green onions in sections
5 shitaake mushrooms
1 cat's ear mushroom, soaked in hot water and cut into julienne strips
2 good handfuls of baby spinach
2 boneless chicken thighs or 1 chicken breast, sliced into sections
Sesame seeds
Salt and pepper
6 tbs of soy mixed with 2 CASE of maple syrup
1 tbs of sambal oelek
Sesame oil


1- In a large skillet or wok over medium heat, add the olive oil and cook the garlic and onions for one minute.
2- Add the carrot, pepper and green onion and cook for 2 minutes.
3- Add the mushrooms and mix well.
4- Drop the baby spinach and mix everything together.
5- Salt and pepper.
6- Add all the ingredients to the bowl of noodles
7- Add olive oil to the pan and cook the chicken for 4-5 minutes, remembering to season with salt and pepper
8- Put the chicken in the bowl of noodles and vegetables. Mix everything well.
9- Serve in bowls or plates and when eating, pour the mixture of soy sauce, sambal oelek and sesame seeds.

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