December 15, 2010

Chap Chae (Korean Transparent Noodle)


One of the very few things that I like about being in the US is that you get an abundance of international foods easily accessible. Chap Chae has quickly become a family favorite in the past month after I got this wonderful recipe from Yonza. I love the hard texture of the transparent noodle and the sesame dressing is just fantastic. This is a step-by-step instruction for Nick.


ChapChae
(from Yonza)

14oz of transparent noodle
4 tablespoons of dark soy sauce
4 tablespoons of olive oil


3 cloves of garlic
3 tablespoon of olive oil
1/4 cup of shiitake mushrooms
1 half of green pepper julienned
1 half of carrot julienned
1/4 of a small cabbage julienned
1/4 of onion sliced
1/3 cup of wood ear (黑木耳) julienned

Dressing: 4 tablepspoon of dark soy sauce, 3 tablespoons of sugar, 2 tablespoons of toasted sesame oil, 1 teaspoon of black pepper.


1. Bring a large pot of water to a boil.











2. Cook the noodle for 3 minutes.
3. Rinse under cold water to stop the cooking.
 4. Drain the noodle.
 5. Add 4 tablespoons of dark soy sauce to the noddle and mix. Set aside.
 6. Heat 3 tablespoons of oil in a pan.
 7.Saute Garlic for a minute, then put in shiitake mushroom, onion and saute for 3 minutes
 8. Add wood ear and carrot, saute for another 2 minutes. (I forgot to add the green pepper, but you would add it here)
 9. Add cabbage and saute for 2 more minutes. Add a pinch of salt to taste.
 10. In another pan, heat up 4 tablespoons of oil and saute the noodle on low heat for 4 minutes.
 11. Mix all the ingredients for the dressing together.
12. Mix together the vegetables, noodles and dressing and serve. It tastes good hot, but even better when it has cooled slightly.

Optional: garnish with some white sesame seeds.

Leftover can be refrigerated, but it will taste harder. You can steam it to heat it up.

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