Part 10 : Glass Noodle
Glass noodles are also called cellophane noodles, Chinese vermicelli, bean threads or bean thread noodles.
The kind I like is a Japanese version of glass noodle which I purchase from a Japanese grocery store. It is much thicker than the usual glass noodle and has a slightly chewy texture.
Chap che a Korean dish that is very easy to make. There is no exact rule for the ingredients. This is my staple dish whenever I want to clean my refrigerator of leftover veggies. The typical Chap Che includes beef, but since I didn't have any beef, I made a vegetarian version.
Chap Che (Korean Glass Noodle)
Yield 4 servings
50g glass noodle ..... thinly sliced
1/4 onion ..... thinly sliced
1/4 carrot ..... thinly sliced
1/2 green pepper ..... thinly sliced
2 shiitake mushroom ..... thinly sliced
1 garlic clove ..... minced
2 tablespoons soy sauce
3/4 tablespoon sugar
1 teaspoon sesame oil
2 teaspoons sesame seeds
egg omelet (thin omelet, slices thinly)
1. Put the glass noodles in a medium bowl. Add three coups of boiling water and soak for 6 minutes. Rinse with cold water.
2. In the skillet, heat some sesame oil and add garlic and saute for a minute. Add all the vegetables and then the noodles. Cook until all the vegetables are soft for three minutes.
3. Combine all the sauce ingredients in a small bowl and add it to the noodle/vegetable mixture.
4. Garnish with sesame seeds and sliced omelet on the top.