(Mine didn’t look as good as Jaden’s picture above…)
- 1/2 pound dried Korean sweet potato noodles (I used cellophane noodles from Whole Foods)
- 2 1/2 teaspoons sesame oil, divided
- 1 tablespoon cooking oil
- 3/4 cup thinly sliced onions
- 2 carrots, cut into matchsticks
- 2 cloves garlic, finely minced
- 3 stalks green onions, cut into 1″ lengths
- 1/2 cup mushrooms, thinly sliced (shitake, wood ear)
- 1/2 lb spinach, washed well and drained
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 tablespoon sesame seeds
*rehydrate your mushrooms if you are using dried
- Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water.
- Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
- In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat.
- When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute.
- Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles.
- Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.
It came out ok, but I feel like it was lacking in flavor. I am excited because Stacie is going to teach me how to make Chap Chae like she does!