Side Pannel
Korean-Style Noodles With Vegetables (Chap Chae)
Korean-Style Noodles With Vegetables (Chap Chae)
- Recipe Submitted by Cool Whip on 09/07/2014
Category: Sandwiches, Korean, Vegetables
Ingredients List
- 5 -6 ounces bean thread noodles (very thin bean thread style, sold in small skeins, also known as cellophane, glass, or mung bean noo)
- 1/2 cup reduced-sodium tamari soy sauce (wheat-free sauce from refined soy)
- 3 tablespoons toasted sesame oil (Asian-style)
- 3 tablespoons sugar
- 1 tablespoon chopped garlic (2 cloves)
- 1 tablespoon safflower oil (or another tbsp of sesame oil)
- 1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
- 2 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
- 1/2 lb mushroom, trimmed and sliced 1/8 inch thick (3 cups, preferably shiitake, but any will do)
- 4 cups Baby Spinach
- sesame seeds (to taste)
- cayenne (to taste) or other hot black pepper (to taste)
Directions
1 Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
2 Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
3 Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature.
4 Chap chae can be made 1 day ahead and chilled, covered.
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