Japchae with chicken and tofu
A colorful dish featuring sweet potato noodles, chicken, tofu, and vegetables in a balanced soy sauce with sesame oil. Perfect as an everyday dinner or for a party—and just as delicious cold as it is hot.
about 45 min
Chicken & poultry
Ingredients
- 200 g sweet potato noodles
- 200 g chicken tenderloin
- 200 g tofu
- 1 tbsp soy sauce
- 0.5 tbsp dark-roasted sesame oil
- 1 tsp sugar
- 1 clove of garlic
- 1 carrot
- 200 g broccoli
- 1 yellow onion
- 3 scallions
- 100 g wax beans
- 100 g leaf spinach
- 2 tbsp canola oil
- salt
- pepper
SAUCE
- 4 tbsp soy sauce
- 1.5 tablespoons sugar
- 1.5 tablespoons dark-roasted sesame oil
- 2 garlic cloves
- 2 tbsp roasted sesame seeds
- 2 tbsp rice vinegar
- salt
- pepper
SERVING
- 2 tbsp roasted sesame seeds
- 200 g sötpotatisnudlar
- 200 g kycklingfilé
- 200 g tofu
- 1 msk soja
- 0,5 msk sesamolja mörkrostad
- 1 tsk socker
- 1 st vitlöksklyfta
- 1 st morot
- 200 g broccoli
- 1 st gul lök
- 3 st salladslökar
- 100 g vaxbönor
- 100 g bladspenat
- 2 msk rapsolja
- salt
- peppar
SÅS
- 4 msk soja
- 1,5 msk socker
- 1,5 msk sesamolja mörkrostad
- 2 st vitlöksklyftor
- 2 msk sesamfrön rostade
- 2 msk risvinäger
- salt
- peppar
SERVERING
- 2 msk sesamfrön rostade
Instructions
Cooking Mode
- Cook the sweet potato noodles according to the package directions until they are tender but still have a little bite. Rinse them in cold water and set them aside.
- Press the garlic into the sauce in a bowl. Add the remaining ingredients to the sauce. Season with salt and pepper to taste. Stir to combine and set aside.
- Finely chop the remaining garlic clove and mix it with the soy sauce, sesame oil, and sugar in a bowl. Add the chicken and let it marinate for about 10 minutes.
- Fry the chicken in half of the canola oil until it is cooked through and has turned a nice golden color. Add the diced tofu toward the end and fry for another minute or so.
- Heat the remaining canola oil in a large skillet or wok. Julienne the carrot and cut the broccoli into small florets. Slice the yellow onion and scallions into thin slices. Cut the green beans into small pieces. Add all the vegetables to the skillet and sauté for 2–4 minutes until they are tender but still crisp. Add the spinach and sauté until it has just wilted.
- Mix the noodles, chicken, and tofu with the vegetables, and pour the sauce over them.
- Stir until everything is coated with the sauce, and heat until everything is thoroughly heated through.
- Serve on a large platter or in individual bowls and top with toasted sesame seeds.
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