Chewy and Spicy Stir-Fried Yangjangpi
A Unique Delight! The Fantastic Combination of Chewy Yangjangpi and Shrimp, Spicy Yangjangpi Stir-Fry Recipe
Introducing a special recipe that reinvents Yangjangpi, usually enjoyed cold, into a warm stir-fry dish! Combined with plump shrimp and chewy Yangjangpi in a spicy sauce, this dish creates a wonderful Chinese-style stir-fried noodle meal that stimulates the appetite. The appeal of Yangjangpi lies in its thinner and chewier texture compared to Chinese glass noodles, making it incredibly delicious when slurped like noodles! This dish is perfect for a simple yet special meal or as an accompaniment to drinks. (Recipes from Sesang Modeun Recipe, Man-Gye Recipe)
Main Ingredients- Yangjangpi (Korean starch noodles) 50g
- Shrimp (cocktail or peeled) 1 cup
- Chives 50g
- Minced garlic 1/2 tsp (optional, for enhancing flavor)
- Soy sauce 1/2 Tbsp (for pre-seasoning)
- Sesame oil 1/2 tsp (for pre-seasoning)
- Salt to taste
- Pepper to taste
- Vegetable oil 2 Tbsp
Spicy Stir-Fry Sauce- Soy sauce 1 Tbsp
- Oyster sauce 1 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Sake (or soju) 1 Tbsp
- Sugar 1/2 Tbsp
- Gochugaru (Korean chili powder) 2 Tbsp
- Sesame oil 1 tsp
- Pepper to taste
- Water 1/3 cup (approx. 60ml)
- Soy sauce 1 Tbsp
- Oyster sauce 1 Tbsp
- Mirin (cooking wine) 1 Tbsp
- Sake (or soju) 1 Tbsp
- Sugar 1/2 Tbsp
- Gochugaru (Korean chili powder) 2 Tbsp
- Sesame oil 1 tsp
- Pepper to taste
- Water 1/3 cup (approx. 60ml)
Cooking Instructions
Step 1
Soak the Yangjangpi in cold water for at least 2 hours, or as directed on the package, until thoroughly softened. This crucial step ensures the Yangjangpi has a tender and chewy texture.
Step 2
Thinly slice or mince the garlic. Wash the chives and cut them into approximately 4cm lengths. If using green onions, also cut them into 4cm lengths. (While not explicitly in the original recipe, garlic and green onions add depth of flavor.)
Step 3
Bring a pot of water to a rolling boil. Add the soaked Yangjangpi and blanch for about 3-4 minutes. Be careful not to overcook, as it can become mushy. Immediately rinse the blanched Yangjangpi under cold water to stop the cooking process and drain thoroughly in a colander to remove excess water.
Step 4
In a bowl, gently toss the drained Yangjangpi with 1/2 Tbsp of soy sauce and 1/2 tsp of sesame oil for pre-seasoning. This light seasoning enhances the flavor of the Yangjangpi.
Step 5
Heat a wok or a deep pan over medium heat. Add 2 Tbsp of vegetable oil. Sauté the sliced garlic and green onions until fragrant, being careful not to burn them. Allowing the garlic and onion flavors to infuse into the oil will create a richer taste.
Step 6
Push the aromatic garlic and green onions to one side of the pan and add the shrimp. Cook until the shrimp turn pink and are cooked through. Season lightly with salt and pepper.
Step 7
In a separate bowl, whisk together all the sauce ingredients: 1 Tbsp soy sauce, 1 Tbsp oyster sauce, 1 Tbsp mirin, 1 Tbsp sake, 1/2 Tbsp sugar, 2 Tbsp gochugaru, 1 tsp sesame oil, a pinch of pepper, and 1/3 cup water. Pour the sauce into the pan with the shrimp and bring it to a boil. Once the sauce is bubbling, add the pre-seasoned Yangjangpi and the chopped chives. Stir-fry quickly over high heat until the chives are just wilted but still slightly crisp. Once all ingredients are well combined with the sauce, your delicious Spicy Yangjangpi Stir-Fry is ready to serve!
