Korean food, yum. Chap Chae is simple, but the unique noodle is what makes this dish. This is one of the most popular dishes at a Korean restaurant. Hope you like it.
1 package dried Korean sweet potato noodles
2 1/2 teaspoons sesame oil, divided
1 tablespoon cooking oil
1 onion, thinly sliced
2 carrots, cut into matchsticks
1 pepper, thinly sliced
2 cloves garlic, finely minced
1/2 cup shitake mushrooms, thinly sliced
1/2 lb spinach, chopped
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon sesame seeds
Cooking the noodles
- Fill a large pot with water and boil.
- When water is boiling, add the noodles and cook for about 5 minutes until noodles are softened.
- Immediately drain and rinse with cold water in a colander.
- Toss with only 1 tsp of the sesame oil so that the noodles don’t stick together.
- Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length.
- Set aside.
Cooking the vegetables
- Add oil to the pan and fry the garlic until brown.
- Add the onions and cook until translucent.
- Add the Carrots, mushrooms, and pepper until just softened.
- Then add the spinach and cook until the leaves are starting to wilt.
Mixing the noodles
- Add the noodles back into the pot with the vegetables.
- Add the soy sauce, sugar, salt and pepper until noodles are cooked.
- Turn off heat, toss with sesame seeds and the remaining sesame oil.