A Mom Knows Mess: Chap Chae Noodles

One of my many favorite Korean dishes is Chap Chae noodles! I seem to always make it alittle different each time, so I finaly measured out my ingredients to get the perfect sweet and salty combo.

First you'll need to head over to an asian store and buy sweet potato starch noodles (500g). I've never been able to find them at an amercan store, so let me know if you do!

Soak the whole package of chap chae noodles in cold water overnight. If you forget to do this, you can always boil them when you need them, but the texture turns out way better if you soak them first and they are easier to handle the next day.

The rest of your ingredients should be easier to find.

2 Portabella mushrooms, sliced
1/2 yellow onion, sliced
2 carrots, sliced
1 bunch of spinach
3 green onions, chopped
2Tbsp sesame seed oil
1/8 cup sy sauce, reduced sodium
1 tsp sugar
1 pound beef bulgogi (I make this in advance. Recipe can be found here:) http://amomknowsmess.blogspot.com/2012/04/bulgogi-korean-barbecue.html

For the sauce:

1/4 cup soy sauce, reduced sodium
2Tbsp sesame seed oil
3 Tbsp white sugar
1 Tbsp fresh garlic, minced
1 tsp pepper
1 Tbsp sesame seeds, toasted

Mix all the sauce ingredients in a small saucepan on medium heat. Stir until the sugar has melted. Keep on low heat until you are ready to add them to the noodles.

In a large frying pan, add 2 Tbsp sesame seed oil and all the veggies. Cook on medium/high heat until the vegetables are tender. Mix in 1/8 cup soy sauce and 1 tsp sugar. Remove from heat and set aside.

Cook the bulgogi on medium/high heat and set aside.

Drain the Chap Chae noodles (they'll still be fairly stiff) and put them in a large frying pan with the sauce mixture on medium/high heat. Mix the sauce in with the noodles and stir for about 3 to 5 minutes, or until the noodles are tender.