Lambsquarters Jap Chae
This lambsquarters jap chae is a delicious dish to make as a main, or as a side to a larger Korean-themed meal!
In this dish, lambsquarters sub in for spinach, but you could use any tender wild green, like nettles, pigweed, spring dandelions, etc.
Find sweet potato noodles at any Korean or Asian grocery store. You can substitute glass noodles if you can’t find them.
- Prep Time40 min
- Cook Time20 min
- Total Time1 hr
- Yield4 servings
Ingredients
- 12 dried shiitake mushrooms
- 5oz (150g) lambsquarters leaves
- 7oz (200g) sweet potato noodles
- 4 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons honey
- 1/2 teaspoon black pepper
- 1 tablespoon lard or vegetable oil
- 1 medium onion, sliced
- 2 medium carrots, cut into matchsticks
- 2 eggs
- 2 scallions, sliced
- 1 tablespoon roasted sesame seeds
Preparation
Pour hot water over dried shiitakes and let sit until soft, about 20 minutes.
Bring a large pot of water to a boil. Add the lambsquarters, boil for 30 seconds and skim out. Run under cold water to stop them from cooking any further.
Add the noodles to the water. Cook for 4 minutes, drain, and then run under cold water. Snip the noodles a few times with scissors to shorten the strands.
Mix the sauce ingredients in a large bowl. Add the lambsquarters and noodles and toss into the sauce to marinate. Slice the mushrooms and add to the bowl.
Heat the fat or oil in a skillet over medium heat.
Add the onions and the carrots and cook until soft, about 5-8 minutes. You’re not looking for any colour here.
Add them to the bowl.
Add the eggs to the skillet and stir to scramble. Cook until just about done, then add to the bowl.
Add the green onions to the bowl as well. Stir everything and toss to mix well.
Add more oil to the skillet if necessary, and add the contents of the bowl.
Stir fry over medium heat for 5 minutes, letting the sauce thicken.
Transfer to a bowl or platter. Top with sesame seeds. Serve warm or cold. Enjoy!
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