Glass noodles (sotanghon, vermicelli) with Sriracha and Chinese broccoli

Glass noodles (sotanghon, vermicelli) with Sriracha and Chinese broccoli

If you’re a fan of the Korean japchae (jabchae, chapchae or chapchee), this is a simpler version. Less steps to perform, less ingredients to prepare, shorter cooking time. But the perfect blend of spicy, hot, sweet, salty and tangy that really makes Asian food stand out is still there. I just wouldn’t have it any other way.

I used pork for this noodle dish but you can use chicken. If you prefer a vegetarian or vegan version, use mushrooms. If using meat, I recommend that it be grilled. There’s just something incomparable about the smoky tones of grilled meat that adds a mysterious depth to it. »

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Sweet and spicy rice sticks (bihon) with pork and pineapple


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Cellophane (glass) noodles


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