Chap Chae

I went to a Korean restaurant with my family yesterday and had some great Chap Chae. I know I'll miss quality Chap Chae when I'm in Philadelphia. I know they might have some "good" Korean food places, but after being spoiled by such fantastic Asian food here in the SGV, I'm a little wary of "east coast" Asian food. haha.

Recipe from Cooking Momofuku.

Ingredients
4 ounces glass sweet potato noodles
2 teaspoons grapeseed oil
1/2 red peppers thinly sliced
1/2 red onion, thinly sliced
1/2 carrot, julienned
4 shiitake mushrooms, thinly sliced
1/4 cup 1-inch pieces of green onion
1 large cloves garlic, chopped
salt and pepper to taste

2 tablespoons mirin
2 tablespoons soy sauce
1 teaspoon sherry vinegar
1/2 teaspoon sesame oil
toasted sesame seeds for garnish

Directions
Add the noodles to a large pot of boiling water, and cook until tender. Strain the noodles, shock in a bowl of ice water, and drain. Using kitchen scissors, cut the noodles into bite-size pieces, then transfer to a large bowl.

Season the vegetables with salt and lots of black pepper. Heat the grapeseed oil in a large sauté pan, add the onions and peppers, and cook until the onions become soft. Add the carrots, mushrooms, scallions, and garlic and pan-fry until cooked.

Deglaze the pan with mirin, and add the noodles to the pan, mixing the noodles and vegetables thoroughly. Stir in the soy, vinegar, toasted sesame oil, and season to taste with salt and pepper. Sprinkle with sesame seeds and serve hot or at room temperature.

Recipe to an additional Chap Chae recipe!