Jap Chae Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: * 1/2 pound Asian vermicelli noodles
* 2 tablespoons sesame oil
* 1 onion, julienned
* 1 carrot, julienned
* 1 red bell pepper, julienned
* 3 scallions, cut into 1-inch lengths
* 1/2 cup dried wood ear mushrooms
* 2 cloves minced garlic
* 1 teaspoon sugar
* Salt and freshly ground black pepper
* 1/2 pound spinach, stems discarded
* 1 tablespoon soy sauce
* 1 tablespoon toasted sesame seeds
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Directions: |
Directions: In a bowl, soak the vermicelli in hot water for 15 minutes. Drain the noodles, drop into a pot of boiling water for 30 seconds, and then rinse in cold water. Cut the noodles with kitchen shears.
Heat a large pan. Add 2 tablespoons sesame oil. Add the onion, carrot, red bell pepper, scallions, mushrooms, garlic, sugar, salt and pepper. Let cook for a few minutes, stirring, until the vegetables are cooked but still a little crisp. Transfer the vegetables to a bowl. To the pan add 1 more tablespoon sesame oil. Add the noodles, spinach, salt and pepper. Let cook for 1 to 2 minutes, stirring. Add to the vegetables with 1 tablespoon soy sauce and 1 tablespoon toasted sesame seeds and combine.
Transfer to a platter. Serve hot or at room temperature. |
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Number Of
Servings: |
Number Of
Servings:4 |
Personal
Notes: |
Personal
Notes: The savory plate of Jap Chae leaves a pleasing aromatic scent in the air. Smokey steam can be seen when Jap Chae is served on the spot, but regardless of the presence of the steam, its signature clear brownish noodles leaves a heavenly flavor in any person's taste buds. When the cook is making this extravagant dish, they should be in a moderate to pleasant mood, otherwise, the dish may taste a bit bitter. Despite weather conditions, the delicate taste of Jap Chae cannot be challenged by any circumstances.
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