Chap Jae (Jap Chae)
|Sweet potato starch noodles||250 Gram (8 Ounce dang myun)|
|Carrots||1 Medium, small juiellene|
|Sweet red bell pepper||1 Small, finely sliced|
|Green vegetable||2 Cup (32 tbs) (bok choy type)|
|Red onion||1 Small, sliced|
|Shiitake mushrooms||1 Cup (16 tbs), soaked in hot water (dried)|
|King mushrooms slices||3|
|Spring onions/Lengthwise||2 , finely sliced|
|Peanut oil||2 Teaspoon|
|Garlic||1 1⁄2 Tablespoon, finely chopped|
|Lean rump/Fillet||250 Gram, sliced paper-thin (8 Ounce)|
|Chili bean paste||2 Tablespoon (Korean)|
|Light soy sauce||3 Tablespoon|
|Toasted sesame oil||3 Teaspoon|
In a large pot of fast boiling water, cook the noodles allowing 7 or 8 minutes rather than the 5 or 6 recommended on the packet instructions. Drain in a colander, run cold water through and leave to drain again.
Shred or juiellene the carrots very finely. Japanese graters do this without much effort. Have all the vegetables ready before starting to cook.
Heat oil and on low heat fry the garlic until soft. Add beef if using and stir-fry until colour changes. Add vegetables and stir-fry until half tender, then stir in the chilli/chile bean paste, soy sauce and sesame oil and add the noodles, tossing until they are well combined with the rest. Taste and add more soy sauce if
Optional garnish: Sesame seeds
I use a spagetti claw to toss and serve the noodles. I also serve a side dish of chopped chiles for more heat if desired.