Another Asian noodle recipe. Some say that this recipe would be more authentically Korean if made with "dang myun," noodles made out of sweet potato starch. You can usually find these in the grocery store, near the bean thread noodles. Snow peas would be great in this, as would some sauteed tofu.
- 5 -6 ounces bean thread noodles (very thin bean thread style, sold in small skeins, also known as cellophane, glass, or mung bean noo)
- 1⁄2 cup reduced-sodium tamari soy sauce (wheat-free sauce from refined soy)
- 3 tablespoons toasted sesame oil (Asian-style)
- 3 tablespoons sugar
- 1 tablespoon chopped garlic (2 cloves)
- 1 tablespoon safflower oil (or another tbsp of sesame oil)
- 1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
- 2 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
- 1⁄2 lb mushroom, trimmed and sliced 1/8 inch thick (3 cups, preferably shiitake, but any will do)
- 4 cups Baby Spinach
- sesame seeds (to taste)
- cayenne (to taste) or other hot black pepper (to taste)
- Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
- Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
- Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature.
- Chap chae can be made 1 day ahead and chilled, covered.