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.
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.
Optional: garnish with some white sesame seeds.
Leftover can be refrigerated, but it will taste harder. You can steam it to heat it up.