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JAPCHAE (CHAP CHAE) SWEET POTATO NOODLE

Serves 2

INGREDIENTS:

8 oz noodles

4 oz baby spinach

1 ½ tablespoons oil

2 cloves garlic, minced

½ small onion, thinly sliced

3-4 dried shitake mushrooms, soaked in warm water, stem removed and sliced

1 small carrot, cut into thin stripes

1 stalk shallots, cut into 1 inch lengths

½ tablespoons sesame oil

Salt to taste

1 heaping teaspoon toasted white sesame

SAUCE

4 tablespoons soy sauce

2 ½ tablespoons sugar

PREPARATION

Cook sweet potato noodles in a large pot of boiling water for about 5 minutes. Drain the water and rinse the noodles under cold running water. Cut the noodles using a pair of scissors into about 6 inch lengths. Set aside

Heat up a pot of water and bring to boil. Blanch the baby spinach until they are wilted, about 1 minute. Drain the water and rinse the spinach under cold running water. Form the spinach into a ball and squeeze it to discard the remaining water. Cut the spinach ball into half

Heat up the oil in a wok and add the garlic, onion, mushrooms and carrot and cook for about two minutes. Add the shallots and stir fry for another minute, Turn the heat to low and add the noodles and spinach into the wok, follow by the sesame oil, the Sauce, and salt to taste. Stir to combine well. Dish out, sprinkle with the sesame seeds, and serve at room temperature

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