I had a packet of Korean glass noodles (japchae) at home … it has been sitting in the kitchen for months … yeah! months hahaha
Today, I decided to try cooking the Japchae with a twist. I decided to try mixing it with Thai style sauce.
Unfortunately, since this is my first time trying it out, all ingredients are based on estimation. So what I’m typing out here will be just an estimation. For those who wish to try out, you will have to do it at your own preference as well.
Thai Style Japchae
250 g of Korean glass noodles (Japchae) – Boil in hot water till soft, drain and rinse with tap water. Drain and put aside.
Enough prawns,. sliced fishcakes etc (up to your preference). Blanched these before hand. Put aside. (Though I did not use any today, so mine was more of a vegetarian japchae)
1 green capsicum – sliced
1 yellow capsicum – sliced
2 tomatoes – deseed and sliced
1 yellow onion – sliced thinly
2-3 stalks of coriander leaves – chop.
Note: Optional, you can take just a bit of the stalks to add to the sauce later. (This is what I did)
For the sauce:
half a bowl of dried shrimps (soak in hot water first and once soften, drained)
5-6 bird’s eye chillies (more if you like it hotter)
3 pieces of palm sugar (gula melaka)
half cup of big green lime juice
half cup of fish sauce
Pound the dried shrimps, garlics, chilies, coriander stalks and palm sugar. Then add the lime juice and fish sauce.
Alternatively, you can add everything in a blender.
Finally, add all ingredients into the big bowl. Add the glass noodles on top of the other ingredients and pour the sauce over the noodles.
Ready to be serve.
Note: As you mix the Japchae, adjust the taste accordingly if needed.