Tosakanori Korean Stir-Fried Noodles
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Elevate your usual Korean Stir-Fried Noodles with Tosakanori seaweed! This seaweed not only brightens up your dish with its vibrant color but also adds a unique chewy and crunchy texture when lightly cooked.
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Ingredients:
- Tosakanori (before rehydrating): 15g
- Dried glass noodles: 80g-90g
- Napa cabbage (cut into 5cm strips): 300g (5-6 leaves)
- Chives (cut into 2-3cm pieces): 1/2 bunch
- Onion (cut into 2-3cm pieces): 1/2 onion
- Carrot (cut into 4cm pieces): about 1/3 carrot
- Sesame oil (for stir-frying): 2 tbsp
- Ground chicken breast: 200g
- Salt and pepper: to taste
- Grated garlic: 1/2 clove
- White sesame seeds: to taste
- Lemon: optional
■Seasoning A:
- Cooking Alcohol (Sake): 1 tbsp
- Sugar (preferably brown sugar): about 1 tsp
- Soy sauce: 2 1/2 tbsp
How to:
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Soak Tosakanori in water for 4 minutes to rehydrate.
- Boil the glass noodles for 1 minute less than the package instructions. Rinse with cold water and drain well.
- Heat a large frying pan, add sesame oil, and sauté the ground chicken with salt, pepper, and grated garlic over medium heat until the chicken starts to turn white.
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Add the onion and carrot to the pan and stir-fry for about 1 minute. Then, add the napa cabbage and increase the heat to high. Stir-fry until the vegetables are well mixed and starting to soften.
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Add the garlic chives and Seasoning A. Stir well to combine. Once the vegetables are tender, add the glass noodles and Tosakanori. Turn off the heat.
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Add white sesame seeds and adjust the seasoning with salt, pepper, or soy sauce if needed.
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Serve warm, garnished with lemon and the reserved Tosakanori.
Tosakanori pairs perfectly with a variety of vegetables and noodles, enhancing any dish. For this recipe, I used napa cabbage to create a delicious Japchae-inspired dish. Enjoy the combination of textures and flavors with this versatile seaweed!
