Transform Japchae into Chijimi

Name: Transform Japchae into Chijimi
Yield: 2 servings
Cuisine: American
Ingredients: 200 grams Japchae or stir-fried cellophane noodles; 100 ml ● Water; 5 tbsp ● Cake flour; 1 tbsp ● Katakuriko; 1 packet ● Bonito flakes; 1 tbsp ● Toasted sesame seeds; 1 ● Black pepper

cookpad.japan @cookpad_jp

I had some leftovers from the japchae I made the previous night but I'm not in the mood for it now.
When I have leftover stir-fried cellophane noodles, I make spring rolls, but I wasn't in the mood for deep-frying.
So, I came up with this It's a lazy person's recipe, but it's delicious.

This is a recipe for stir-fried cellophane noodles that are not soupy. No matter how they are seasoned, this recipe should result in a tasty "remake." Although I haven't tried it with a soupy mapo cellophane noodle dish, or one with a thick sauce. Recipe by Yu-hi

cookpad.japan @cookpad_jp

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Ingredients

2 servings

200 gramsJapchae or stir-fried cellophane noodles
For the batter:
100 ml● Water
5 tbsp● Cake flour
1 tbsp● Katakuriko
1packet ● Bonito flakes
1 tbsp● Toasted sesame seeds
1● Black pepper

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Steps

1

If the japchae has cooled into a clump, lightly microwave it to loosen up the noodles. Cut the noodles into 1-2 cm lengths. I recommend using scissors to avoid dirtying your cutting board.
2

Combine the ● ingredients in a bowl, then mix in the japchae from Step 1. Pour a generous amount of sesame oil into a frying pan, then spread the mixture out into a very thin pancake. Fry both sides until golden brown, then serve.
3

It tastes good as-is, but I recommend serving it with mayonnaise if you're using japchae leftovers If you're using stir-fried cellophane noodle leftovers, since flavorings vary, use your choice of sauce.
4

This is the recipe I used for making japchae. Even without meat, this japchae is delicious.
https://cookpad.wasmer.app/us/recipes/156606-hearty-but-meat-free-japchae-with-atsuage

Hearty but Meat-free Japchae with Atsuage