Asian Noodle Salad (Jap Chae)
14 oz. sweet potato noodles
2 Tbsp. grapeseed oil
1/2 cup mirin
Vegetable Bowl
1 large red onion, diced
2 red bell peppers, diced
More Vegetable Bowl
1 large carrot, diced
8 oz. shitake mushrooms, chopped
1 bunch green onion, chopped
2 Tbsp. garlic, chopped
Seasonings Bowl
1/2 cup soy sauce
1 Tbsp. sugar
1 Tbsp. sesame oil
Nut Bowl
3 Tbsp. sesame seeds
2 Tbsp. roasted, unsalted peanuts, chopped
Set up the Vegetable Bowl, the More Vegetable Bowl, the Seasonings Bowl and the Nut Bowl. Set up a large bowl of ice water. Cook the noodles according to the package directions. Drain the noodles, shock with an ice water plunge, then drain the noodles again. Use kitchen scissors to cut up the noodles into smaller pieces. Put the noodles in a large bowl. Heat the oil in a wok over medium heat. Add the Vegetable Bowl and cook until the vegetables have softened but haven't lost their crunch. Add the More Vegetable Bowl and cook until everything is soft (about 10 minutes longer). Pour the mirin into the wok and stir until thoroughly mixed. Pour the vegetable mixture over the noodles and stir to combine. Add the Seasonings Bowl and the Nut Bowl to the noodle bowl and stir to combine. Season to taste with salt and pepper. Serve at room temperature.
Our Comments. This is a yummy side dish. You can turn it into a one-course meal by adding some leftover meat ... like BBQ Pork.