Chap Chae (Korean Vegetarian Rice Noodle)
by Tom Tio
Posted November 27, 2006

Things to prepare:

2 oz cellophane mung-bean noodles
6 Chinese black mushrooms
1/3 lb tender spinach leaves
1 carrot
1 small zucchini
3 medium mushrooms
2 Chinese cabbage leaves
4 scallions
4 tbsp vegetable oil
1 tbsp sesame oil
3 garlic cloves - minced
1 tbsp Japanese soy sauce
1 tsp sugar
1/2 tsp salt

Instructions:

1) Soak Chinese mushrooms in 1 cup of hot water for 20 minutes. When they have softened, cut off the hard stems and slice the caps finely.
2) Drop the spinach into 10 cups of boiling water and boil rapidly for 2 minutes. Drain, run under cold water then squeeze out as much moisture as possible
3) Peel carrot, cut into 3 sections and then into fine Julienne strips.
4) Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the non woody part of the stems into matchstick pieces.
5) Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves and cut this into Julienne strips.
6) Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise.
7) Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves.
8) Heat the vegetable oil and the sesame oil in a wok or a 10 inch saute pan over a medium-high flame. When hot, put in the garlic. Stir fry for 10 seconds.
9) Add all the vegetables in the bowl. Stir fry for 3 to 4 minutes or until the vegetables are tender-crisp.
10) Turn the heat to low. Add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
11) Taste for seasonings

Email us at recipe@sweet-n-sour.com for questions and suggestions
2000 - 2006 Hi-Tech Development Co., Ltd. All rights reserved.