Jap Chae (Stir-Fried Glass Noodles)

Makes 4 servings

If you can locate Korean glass noodles, also known as dang myun, use them in this dish. They are similar to cellophane or glass noodles made from mung beans, but they are slightly thicker and chewier.

Ingredients

  • 10 dried oak mushrooms,
  • 1 oz dried wood ear mushrooms
  • One (18-oz) package glass noodles
  • 3 scallions, sliced thin
  • 1/2 cup light soy sauce
  • 1 tablespoon dark sesame oil
  • 2 tablespoons sugar
  • 1/2 cup vegetable oil
  • 1 cup thinly sliced onion
  • 1 tablespoon minced garlic
  • 1 cup red bell pepper julienne
  • 2 cups shredded green cabbage
  • 1 cup carrot julienne
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 5 large eggs, lightly beaten

Directions

  1. Rehydrate the oak mushrooms and wood ears separately in cool water. Drain and reserve the soaking liquid to moisten the noodles if necessary. Cut off the stems and any hard portions of the mushrooms and discard them. Cut the caps into 1/8-inch wide strips. Set aside.
  2. Pour enough boiling water over the noodles to cover them by at least 2 inches. Soak until rehydrated and elastic, about 15 minutes. Drain, rinse with cool water, and reserve.
  3. Stir together the scallions, soy sauce, sesame oil, and sugar in a small bowl. Set aside.
  4. Heat the oil in a wok or skillet over high heat until it shimmers. Add the onion and garlic and stir-fry until tender, about 2 minutes.
  5. Add the red bell pepper, cabbage, carrot, and mushrooms. Stir-fry until the vegetables are very hot, about 5 minutes. Add the scallion-soy sauce mixture and stir-fry until all of the ingredients are evenly coated. Add the noodles and stir-fry until very hot, 4 to 5 minutes. Season with to taste with salt and pepper.
  6. Pour the eggs over the noodles and vegetables and stir-fry until the eggs are thickened and set, another 3 minutes. Serve immediately on heated plates.

CIA FOODIES

Jap Chae (Stir-Fried Glass Noodles)

Jap Chae (Stir-Fried Glass Noodles)
Makes 4 servings If you can locate Korean glass noodles, also known as dang myun, use them in this dish. They are similar to cellophane or glass noodles made from mung beans, but they are slightly thicker and chewier.

Ingredients

  • 10 dried oak mushrooms,
  • 1 oz dried wood ear mushrooms
  • One (18-oz) package glass noodles
  • 3 scallions, sliced thin
  • 1/2 cup light soy sauce
  • 1 tablespoon dark sesame oil
  • 2 tablespoons sugar
  • 1/2 cup vegetable oil
  • 1 cup thinly sliced onion
  • 1 tablespoon minced garlic
  • 1 cup red bell pepper julienne
  • 2 cups shredded green cabbage
  • 1 cup carrot julienne
  • Salt, as needed
  • Freshly ground black pepper, as needed
  • 5 large eggs, lightly beaten

Directions

  1. Rehydrate the oak mushrooms and wood ears separately in cool water. Drain and reserve the soaking liquid to moisten the noodles if necessary. Cut off the stems and any hard portions of the mushrooms and discard them. Cut the caps into 1/8-inch wide strips. Set aside.
  2. Pour enough boiling water over the noodles to cover them by at least 2 inches. Soak until rehydrated and elastic, about 15 minutes. Drain, rinse with cool water, and reserve.
  3. Stir together the scallions, soy sauce, sesame oil, and sugar in a small bowl. Set aside.
  4. Heat the oil in a wok or skillet over high heat until it shimmers. Add the onion and garlic and stir-fry until tender, about 2 minutes.
  5. Add the red bell pepper, cabbage, carrot, and mushrooms. Stir-fry until the vegetables are very hot, about 5 minutes. Add the scallion-soy sauce mixture and stir-fry until all of the ingredients are evenly coated. Add the noodles and stir-fry until very hot, 4 to 5 minutes. Season with to taste with salt and pepper.
  6. Pour the eggs over the noodles and vegetables and stir-fry until the eggs are thickened and set, another 3 minutes. Serve immediately on heated plates.

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