Recipes - Korean

Yang Jang Pi (Korean Noodles With Vegetables And Seafood)
R00858_Yang-Jang-Pi


Yang Jang Pi is a popular Korean appetizer dish, influenced by the Chinese. It is a great dish for groups of 3-4 or more, where fresh seafood and vegetables are thinly sliced and neatly placed around a large plate with noodles and sautéed seafood, beef or pork placed at the center. Seafood that are usually used in this dish are shrimps or prawns, squids, and artificial crab meat or seafood stick. Vegetables can vary, however the usual assortments used to create the colourful dish are carrots, mushrooms, cucumbers and capsicum. When the dish is served, the hot mustard sauce is poured over before the dish is mixed and tossed using chopsticks by the diners.
Cooking Time: < 15mins
Serves:5 to 8
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Korean









Ingredients:

1 large sheet yang jang pi noodles (potato starch sheet)
½ tbsp soy sauce
½ tbsp sugar
2 tsp sesame oil
A pinch of salt

Other Ingredients:

150g pork fillet (julienned)
½ squid tube (blanched and sliced into thin strips)
5 prawns (shelled, deveined, cut in half length ways, blanched)
1 cucumber (thinly julienned)
1 carrot (thinly julienned)
½ red capsicum (thinly julienned)
7 shiitake mushroom (thinly julienned)
2 eggs (to make a thin omelette, then thinly julienned)
¼ cup garlic chives (cut into 4cm)
¼ onion (thinly sliced)
¼ carrot (thinly julienned)
1 stalk spring onion (thinly sliced)
1 tbsp cooking oil

Pork Marinade:

1 tbsp soy sauce
1-2 tsp sugar
⅓ tsp minced garlic
1 tsp sesame oil
1 tbsp cooking sake
ground pepper

Mustard Sauce:

1 tbsp mustard powder
1 tbsp water
½ tbsp brown rice vinegar
½ tbsp rice syrup
1 tbsp sugar
1 tsp sesame oil
A pinch of salt
¼ tsp minced garlic (optional)
1- 2 tsp peanut butter (optional)




Steps:
  1. Bring a pot of water to boil and add yang jang pi noodle sheet. Cook for about 5 minutes or until the starch noodles are al dente. Drain noodles into a colander and rinse under running tap until the noodles are cool.
  2. Season the noodles with ½ tbsp soy sauce, ½ tbsp. sugar, 2 tsp sesame oil and a pinch of salt in a small bowl and set aside.
  3. Marinate pork using the pork marinade and set aside. Mix mustard sauce ingredients and set aside.
  4. On a large round platter or plate, arrange squid, prawns, cucumber, capsicum, 5 shitake mushrooms and omelette in a circular arrangement and place yang jang pi noodles in the middle.
  5. Heat up a wok with oil and add marinated pork. Saute pork over high heat and add onions, ¼ carrot and the remaining 2 shiitake mushrooms and briefly saute. Add garlic chives and spring onions and quickly saute for about 15- 20 seconds.
  6. Pour pork stir fry over the noodles in the middle. Serve yang jang pi with mustard sauce poured over.

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Yang Jang Pi (Korean Noodles With Vegetables And Seafood)

Yang Jang Pi (Korean Noodles With Vegetables And Seafood)

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Yang Jang Pi is a popular Korean appetizer dish, influenced by the Chinese. It is a great dish for groups of 3-4 or more, where fresh seafood and vegetables are thinly sliced and neatly placed around a large plate with noodles and sautéed seafood, beef or pork placed at the center. Seafood that are usually used in this dish are shrimps or prawns, squids, and artificial crab meat or seafood stick. Vegetables can vary, however the usual assortments used to create the colourful dish are carrots, mushrooms, cucumbers and capsicum. When the dish is served, the hot mustard sauce is poured over before the dish is mixed and tossed using chopsticks by the diners.

Cooking Time: < 15mins
Serves: 5 to 8
Total time: 30mins - 60mins
Course: Entrée
Cook Method: Pan-Fry
Cuisine: Korean
Ingredients

1 large sheet yang jang pi noodles (potato starch sheet)
½ tbsp soy sauce
½ tbsp sugar
2 tsp sesame oil
A pinch of salt

Other Ingredients:

150g pork fillet (julienned)
½ squid tube (blanched and sliced into thin strips)
5 prawns (shelled, deveined, cut in half length ways, blanched)
1 cucumber (thinly julienned)
1 carrot (thinly julienned)
½ red capsicum (thinly julienned)
7 shiitake mushroom (thinly julienned)
2 eggs (to make a thin omelette, then thinly julienned)
¼ cup garlic chives (cut into 4cm)
¼ onion (thinly sliced)
¼ carrot (thinly julienned)
1 stalk spring onion (thinly sliced)
1 tbsp cooking oil

Pork Marinade:

1 tbsp soy sauce
1-2 tsp sugar
⅓ tsp minced garlic
1 tsp sesame oil
1 tbsp cooking sake
ground pepper

Mustard Sauce:

1 tbsp mustard powder
1 tbsp water
½ tbsp brown rice vinegar
½ tbsp rice syrup
1 tbsp sugar
1 tsp sesame oil
A pinch of salt
¼ tsp minced garlic (optional)
1- 2 tsp peanut butter (optional)

Instructions
  1. Bring a pot of water to boil and add yang jang pi noodle sheet. Cook for about 5 minutes or until the starch noodles are al dente. Drain noodles into a colander and rinse under running tap until the noodles are cool.
  2. Season the noodles with ½ tbsp soy sauce, ½ tbsp. sugar, 2 tsp sesame oil and a pinch of salt in a small bowl and set aside.
  3. Marinate pork using the pork marinade and set aside. Mix mustard sauce ingredients and set aside.
  4. On a large round platter or plate, arrange squid, prawns, cucumber, capsicum, 5 shitake mushrooms and omelette in a circular arrangement and place yang jang pi noodles in the middle.
  5. Heat up a wok with oil and add marinated pork. Saute pork over high heat and add onions, ¼ carrot and the remaining 2 shiitake mushrooms and briefly saute. Add garlic chives and spring onions and quickly saute for about 15- 20 seconds.
  6. Pour pork stir fry over the noodles in the middle. Serve yang jang pi with mustard sauce poured over.

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