Mar 10, 2010

Korean Influenced Stir Fry Glass Noodles

I'm suffering from severe headache at the moment while writing this blog entry,
It's like a snare drum, being my head, continuously getting hit by gigantic sticks...
Don't get me wrong, I deeply enjoy working on my blog,
Just all that head sticking out of the car window idea turned out badly,
The wind was blowing right at my scalp, maybe I should say right into my brain cells,
Thus causing all these pains...

What? Why did I stick my head out of the car window?
Maybe I was trying to share a view with a family pet?
You know how dogs like to stick their heads, and even their tongues out, it seems fun!
Or maybe something smelled so bad in the car that I was dying for some fresh air?
Mmmm......Let's not go there...

Let me finish the recipe here.

Korean influenced stir fry glass noodles-

Ingredients (for 5 to 6 plates)?

1 tablespoon of soy sauce
1 tablespoon of oyster sauce
1 tablespoon of Worcestershire sauce (I can never pronounce it right..)
1 teaspoon of Korean chili paste
1 teaspoon of sake or Chinese cooking wine
1 teaspoon of honey

200 grams of dried glass noodles
2 oz of dried sliced shitake mushroom
1.5 cups of kimchi
1/3 cup of kimchi juice
1 lb of sliced pork (about 18 to 20 slices)
1 medium carrot (cut into thin strips)
3 garlic cloves (peeled, minced)
1 stalk of scallion (remove the stem, cut into 3 to 4 shorter strips)
1/2 onion (cut into slices)
4 tablespoons of soy sauce
2 tablespoons of oyster sauce
2 teaspoons of Korean chili paste or sriracha sauce
Toasted sesame seeds
Olive oil

*That's probably the longest list of ingredients I've ever written for my blog...
But we shall not be daunted by it!


So combine all the marinade ingredients with sliced pork,
Mix well and let it sit in the fridge for at least 4 hours, preferably overnight.

When the meat is ready, clean up and chop up all the other ingredients,
For dried mushrooms, simply soak it in lukewarm water for 10 to 15 minutes,
Drain out the excess liquid and it'll be ready for cooking.

Bring a big pot of water to a boil, toss in dried glass noodles and cook according to the package instruction.

Meanwhile, have a big pan ready, drizzle some oil and turn to high heat.
Toss in sliced onions and sprinkle some salt.
Cook till the onions turned slightly translucent, add the scallions and garlic, give it a quick stir.

Toss in sliced pork along with all the remaining marinade, cook till 70% done,
Add the vegetables in (sliced mushroom, carrot strips, and kimchi),
About couple minutes, it's time to add the seasonings.

Add 4 tablespoons of soy sauce, 2 tablespoons of oyster sauce, your choice of additional Korean chili paste or sriracha, and 1/3 cup of kimchi juice,
Mix well with the ingredients and let it cook for few minutes to the flavor soaked into the veggies.
Give it a taste, see if more seasonings are needed.

The noodles should be done by now, drain out excess water and transfer to the pan,
Mix well with the sauce, serve with toasted sesame seeds.

This recipe also applies to other type of noodles such as egg noodles, ramen, even spaghetti.
Please enjoy! I gonna go play some music while the base drums  are still banging in my head.
\( > 口.< )/"""""

Cindy's rating: 8


  1. Looks like da real Jap Chae...:D

  2. this looks great.
    right now i'm eating pancakes for the 100 time.
    not korean influenced at all... anyway keep up the good work.
    so long

  3. To Tigerfish~
    Thank you! The real jap chae taste sweet than my version, wonder what they put in that dish~

    To a funky place~
    Thank you thank you! (which reminds me I haven't had seafood pancakes for ages...wooo I want it)

  4. watched julie & julia last night, reallly really really cute movie, and i thought bout our chi-town food trip!!! and it also remind me....maybe i should start cooking & bloging again !!!-_-

  5. To Latte~~~
    Yeah of course you should start blogging again! The last entry you wrote, there should be a 2nd part coming up right? I've been waiting for months!! MONTHS!!! Get writing!

  6. I find your version of the Jap Chae much more appealing than the original. Your recipe tastes a bit lighter. keep it up the good work!

  7. To Cookie Chomper~
    Thanks for the comment! It always encourages me when someone left a comment for me. By the way, I love your name!

  8. This looks fantastic. I will put this on my list of things to try. Thanks for sharing!

  9. To JinkyK~
    Thank you so much, let me know how it goes!! Hope you'll love the recipe!

  10. How do I subscribe by email to your blog posts?

  11. To momgetaway~
    I think there's a icon on the bottom on my homepage where you can subscribe it! Thanks for your interest!
    By the way, your name is "mom getaway" or "mom get away??" **Just wanna clarify~!