CHAP CHAE (Korean-style noodles with vegetables, for four)
5 to 6 ounces very thin sai fun (Chinese bean thread noodles, sold in small skeins; also known as cellophane, glass or mung bean noodles)
½ cup tamari (wheat-free sauce from refined soy)
3 tablespoons Asian sesame oil
3 tablespoons sugar
1 tablespoon chopped garlic (2 cloves)
1 tablespoon safflower oil
1 medium onion, sliced lengthwise 1/8 inch thick (1-½ cups)
3 medium carrots, cut into 1/8 inch thick matchsticks (1-½ cups)
¼ pound shiitake mushrooms, trimmed and sliced 1/8 inch thick (1-½ cups)
3 cups baby spinach (2-½ ounces)
1. In a bowl soak the noodles in hot tap water to cover for 20 minutes, drain them, and cut them into 3 to 4 inch lengths.
- 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 the liquid is absorbed, 3 to 5 minutes. (Add the tamari mixture slowly – depending on your noodles you may not need this much.) Transfer to a shallow serving dish and serve warm or at room temperature. (Chap chae can be made 1 day ahead and chilled, covered.)
adapted from Gourmet Magazine, November, 2