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Noodle 6: Round 2

For the first post about this noodle, click here.

To use up the remaining noodles from this package, I decided to make a japchae-inspired dish.

Ingredients:
2 medium carrots, julienned
1/2 medium white onion, cut into strips
6 green onions, chopped into 2 inch strands
3 cloves garlic
1/2 pound chicken thighs cut thin
Vermicelli noodles

Sauce ingredients, to taste:
Soy sauce
Sesame oil
Brown sugar

The vegetable cutting took most of the preparation time. I bought the chicken pre-cut.

Cook noodles in boiling water. When done, drain and rinse with cold water.

Saute carrots and onions in frying pan with vegetable oil until soft. Add green onions, garlic and sauce to taste. Cook for a minute before removing from heat.

In another frying pan, cook chicken. After pink is gone, add sauce to taste.

Add noodles and vegetables to chicken and mix. Done!

Very simple. I probably could have marinated the chicken, but it was very flavorful just cooking in the sauce. Chicken can be replaced with beef.

Leftovers were OK. Much better fresh.
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