Chap Chae (Pacific Nw Style) |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Here's my Oregonian variation on a traditional Korean dish. This is also good with zucchini (matchsticked) if you have any on hand. Enjoy! Ingredients:
7 ounces bean thread noodles |
1 carrot, cut into matchsticks |
1/4 walla walla onion, cut into matchsticks (or other type of sweet onion will work too) |
2 cups daikon radishes, cut into matchsticks |
1 cup fresh green beans, cut french style |
10 cremini mushrooms, slivered (or whatever type of mushroom is fresh at the time) |
3 teaspoons garlic, minced (i use the kind in the jar!) |
8 green onions, cut into 1-inch pieces |
3 tablespoons soy sauce |
1 teaspoon sugar |
2 teaspoons sesame oil |
toasted sesame seeds |
salt |
Directions:
1. Soak bean thread noodles through a few changes of hot water until tender (about 30 minutes and 3 changes).
2. Mix soy sauce, sugar, and garlic in a bowl.
3. Toss in all veggies except the green onion and make sure all are coated (add more soy and proportinal amount of sugar if necessary).
4. Let mixture marinate for 15 minutes or longer.
5. Heat oil in a wok or big skillet and cook green onion until just tender.
6. Add marinated veggie mix to the wok or skillet and cook until just tender.
7. Drain bean thread noodles and add to work or skillet - stir until heated. (Add sesame oil if they start to stick to the bottom or start to appear like they are drying out).
8. Add a little salt to taste.
9. Serve hot or chilled, with toasted sesame seeds generously sprinkled on top.
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