Korean Chap Chae

After my Korean dinner with my girls, I wanted MORE.  So I decided to try to make some Chap Chae.  Laura and Stacie said it was pretty easy, and it was!  I found a recipe on the Steamy Kitchen.

(Mine didn’t look as good as Jaden’s picture above…)

INGREDIENTS

• 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

DIRECTIONS

1. 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.
2. 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.
3. 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.
4. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute.
5. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles.
6. 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!