One thing that I must learn is to know how to cook a variety of food recipes to make my hubby happy with my cooking. The way thru a man's heart is thru his stomach...hehheheh. This New Year I will try to cook Chap Chae Noodles ( Korean glass noodles). My Korean students brought some during the Christmas party and I love it instantly. So I told myself, why not try cooking it? Good thing my sis in law found that glass noodles in a Korean store in Manila.
I know my hubby will love this wonderful noodle recipe.
Jap Chae Korean Glass Noodles
1/2 pound dried Korean sweet potato noodles
2 1/2 teaspoons sesame oil, divided
1 tablespoon cooking oil
3/4 cup thinly sliced onions
2 carrots, cut into matchsticks
2 cloves garlic, finely minced
3 stalks scallions, cut into 1″ lengths
1/2 cup mushrooms, thinly sliced (shitake, wood ear)
1/2 lb spinach, washed well and drained
2 tablespoons soy sauce
2 teaspoons sugar
1 tablespoon sesame seeds
Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking. Fry onions and carrots, until just softened, about 1 minute. Add the garlic, scallions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.
