Jap Chae

Name: Jap Chae
Ingredients: 3 ounces dried cellophane noodles; 1 tablespoon sesame seeds; 1 tablespoon water; 1 tablespoon soy sauce; 2 teaspoons sugar; 1 teaspoon toasted sesame oil; 1 teaspoon Korean red pepper paste (kochujang); 1/2 teaspoon kosher salt; 2 tablespoons canola oil; 1/2 small yellow onion, thinly sliced lengthwise; 1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced; 1 red bell pepper, cut into 1-inch matchsticks; 2 small carrots, julienned; 1/2 cup chopped chives

14 ingredients

10 steps

Ingredients

3 ounces dried cellophane noodles
1 tablespoon sesame seeds
1 tablespoon water
1 tablespoon soy sauce
2 teaspoons sugar
1 teaspoon toasted sesame oil
1 teaspoon Korean red pepper paste (kochujang)
1/2 teaspoon kosher salt
2 tablespoons canola oil
1/2 small yellow onion, thinly sliced lengthwise
1/2 pound shiitake mushrooms, stems discarded and caps thinly sliced
1 red bell pepper, cut into 1-inch matchsticks
2 small carrots, julienned
1/2 cup chopped chives

Directions

1

In a large bowl, cover the noodles with hot water and let stand until softened, about 30 minutes.
2

Drain and cover with a damp paper towel.
3

Meanwhile, in a small nonstick skillet, toast the sesame seeds over moderately high heat until lightly browned and fragrant, about 4 minutes; transfer to a small bowl.
4

In another small bowl, whisk together the water, soy sauce, sugar, sesame oil, Korean pepper paste and salt.
5

In a large nonstick skillet, heat the canola oil until shimmering.
6

Add the onion, mushrooms, bell pepper, carrots and chives and stir-fry over high heat for 2 minutes.
7

Add the cellophane noodles and stir-fry for 2 minutes longer.
8

Reduce the heat to moderate.
9

Add the soy sauce mixture and toasted sesame seeds and toss gently to coat the noodles and vegetables.
10

Transfer to bowls and serve.