Chicken Japchae (Chap Chae)

If there is one korean dish that I absolutely love and can't live without it has to be Japchae!  Unfortunately the original dish has quite a bit of carbs since it uses cellophane noodles, which are made of sweet potato flour.  But I have come up with a way to continue enjoying my beloved Japchae without all those nasty carbs!  I hope you all enjoy this one!!!


1 Chicken Breast (sliced very thin)
1-package Miracle Noodle Shirataki Angel Hair (prepared per pkg. directions, then cut)
1 cup Fresh Spinach Leaves (sliced thin)
1 Green Onion (sliced)
2 heads Baby Bok Choy (sliced thin)
1/2 Onion (sliced)
1/2 cup Carrot Matchsticks
8 Whole Dry Shitake Mushrooms (reconstituted and sliced thin)
1 Egg (optional)
Sesame oil
Nonstick cooking spray
1 tbsp. Toasted Sesame Seeds


2 tsp. Splenda
1/4 cup Rice Vinegar
1/4 cup + 2 tbsp. Low Sodium Soy Sauce
1 clove Garlic (grated)
1/2 tsp. Sesame oil
1/2 tsp. White Pepper

Combine all the ingredients for the sauce/marinade.  You should have about a 1/2 cup.  Reserve 1/4 cup for use as the sauce for the noodles and vegetables.  Add the thin sliced chicken to the rest of the marinade and let it sit for at least 5 minutes.  Meanwhile prep all your vegetables.
 Now heat your wok on high heat and spray it.  Drain your chicken of the marinade and add it to the wok.  Cook for 3 to 5 minutes or until golden, then remove.
 Now spray your wok again and add the carrots and onions.  Add 1 tbsp. of the reserved marinade.  Cook for 3 to 4 minutes until slightly softened.  Move to a plate.
Spray your wok again and add the mushrooms.  Cook for 3 minutes then add the spinach,  bok choy and 1 tbsp. of the marinade.  Cook for another 2 minutes then remove.
Spray again and crack your egg into the wok.  Scramble the egg in the wok then push to the side and add your noodles.  Cook the noodles for 2 minutes with the remaining sauce then add the chicken and vegetables back to the wok.  Cook for an additional 2 minutes then turn off the heat and add the green onions, sesame seeds and a drizzle of sesame oil.  Toss everything together and serve.  Enjoy!


Inspired by eRecipeCards said...

AND PERFECT! So excited to have you as a submitter! Hope that you are able to post more of yoru back stock and of course, please try to make us a habit when ever you post a new recipe


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