Chap Chae (Korean Side Dish)
1 -17 oz. package Korean vermicelli (Korean clear rice noodles)
cooked according to the directions on the package (7 minutes)
4 large cloves garlic, minced
2 small or 1 large onion, sliced in thin ¼ inch long pieces
1 ½ c. Napa cabbage, sliced in long thin pieces
2 large carrots, julienned
10 shitake mushrooms, sliced
3 scallions, chopped
½ c. plus 3 Tbsp. soy sauce
¼ c. dark sesame seed oil
¼ c. plus 3 tsp. granulated sugar
3 tsp. salt
1 Tbsp. sesame seeds
Combine all the ingredients in a small bowl and set aside.
In a large wok, heat up 2-3 Tbsp. dark sesame seed oil. Place all the veggies in the wok and sauté until soft. Turn off the heat and add the cooked noodles. Pour the sauce over the noodles and sautéed vegetables and mix well. Season with more salt if necessary. Serve immediately or store in a sealed container in the refrigerator until ready to serve. Chap Chae is served at room temperature or cold.