Korean Glass Noodles — Jap Chae or Chap Chae
Ingredients:
250 gm Korean sweet potato noodles
2 1/2 tsp sesame oil, divided
1 tbsp cooking oil
3/4 cup thinly sliced onions
2 carrots, sliced long
2 cloves garlic, finely minced
3 stalks green chopped onions
1/2 cup shitake mushrooms, thinly sliced
bunch spinach, washed well and drained
2 tbsp soy sauce
2 tsp sugar
1 tbsp sesame seeds
Method: Fill a large pot with water and boil. When water is boiling, add the noodles and cook for five minutes. Immediately drain and rinse with cold water. Drain again and toss with only one tsp of the sesame oil. Cut noodles into shorter pieces if you like and set aside. In a bowl, mix soy sauce and sugar together. Add the cooking oil in a wok or large saute pan on high heat and blend well. After the oil is heated, fry the onions and carrots, until semi soft and then add garlic, green onions and mushrooms and fry for 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry until the noodles are cooked through. Turn off the heat, toss with sesame seeds and add the remaining sesame oil. You can make this dish with chicken or beef also.
— as told to Namita Gupta.
