napa cabbage

Korean Jap Cha  This is a recipe from our most favorite restaurant in the whole wide world, Mu Du Noodles. Serves 3-4, with extra Jap Cha sauce. (Check out the link below for a video tutorial)

  • ¼ pound glass noodles (sweet potato noodles)
  • 1½ cups sliced cooked chicken, beef or both
  • 3 cups spinach
  • 1 cup Napa cabbage (½-inch dice)
  • 1 cup cremini mushrooms (cut into quarters)
  • 1 cup red pepper (thinly sliced)
  • 3-4 tablespoons minced garlic
  • 2 eggs (scrambled and cooked like an omelet, then cut into ribbons)
  • ¼ cup roasted and chopped peanuts
  • ¼ cup bean sprouts
  • 3 tablespoons sesame oil

Jap Cha Sauce

  • ¼ cup sesame oil
  • 1 cup soy sauce
  • 6 tablespoons Sambal
  • ½ cup sugar

Bring a pot of water to a boil and cook noodles for 5 minutes. Be sure to stir noodles so they do not stick together. Drain noodles in a colander and run under cold water to stop the cooking process. Once the noodles are cold transfer to a mixing bowl and mix in 3 tablespoons sesame oil to keep the noodles from sticking. Then cut the noodles into 4- to 5-inch lengths with knife or scissors.

For sauce, mix all ingredients together and set aside.

In hot sauté pans with rice bran oil or grape seed oil, sauté mushrooms, spinach, onion, and peppers with minced garlic, salt, and pepper. For best results, cook all ingredients at separate times as each vegetable cooks differently. Transfer to a plate or sheet pan and chill in refrigerator.

To assemble dish, mix all the veggies together in a mixing bowl with meat. Add the same amount of noodles there are vegetables into the bowl. Sauce to desired amount, usually about 1-2 ounces. Mix well and transfer into serving dishes. Garnish dish with egg ribbons, bean sprouts and peanuts. You may also add fried shallots to the top if you are feeling ambitious and want to do some deep frying.

COOK’S NOTE: Any oil is fine, it will just keep the chilled noodles from sticking together. Sambal is a chile paste.  Recipe by Michael Patrick McCann, Mu Du Noodles, Santa Fe as published in the Albuquerque Journal (7/1/2015), also check out this video of Chef McCann preparing this dish.


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