from the Steamy Kitchen archives….
The software that runs my website has a nifty little feature that tells me what terms people are entering into the search box when they come to Steamy Kitchen. Although smart authors would probably use this information to enhance their site and serve the needs of their readers, the only reason I check this page is for comic relief. Most terms are legit, such as a recipe for jap chae, but at least once a day, I find a gem, something that just makes me giggle. It’s a total mystery why someone would come to my Asian recipes Web site and enter into the search box: “what foods give you spots” and expect that I have the answer!? I doubt if these people ever found what they were searching for on my blog, but I wanted to take the time to address these curious questions and concerns:
This dish can also be spelled: Jab Chae, Chap Chae. The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, which is how they got their English name, “glass noodles.” They are also gluten free and are wonderfully springy and light. I love making this dish in the summertime, because you can serve these noodles at room temperature or even slightly chilled.
You can find them at Asian markets or online at Komart. Just boil the dried noodles for 5 minutes, drain and toss with sesame oil so that they don’t stick together:
You can use any type of fresh mushrooms, like shitake or even the standard button mushroom, but traditionally, dried wood ear mushrooms, found in most Asian markets, are used. Just rehydrate the dried wood ear mushrooms in warm water for 15 minutes, drain and they’ll be ready for your stir-fry. The spinach was shy – didn’t want to jump in the group shot.
Stir fry the carrots and onions until softened, oh…about 1 minute…but it really depends on how thin you slice your onions and carrots:
Add garlic, scallions and mushrooms. Fry 30 seconds:
Then add spinach, noodles, soy sauce, sugar, fry 2-3 minutes until noodles are heated through. Turn off heat, toss with sesame seeds and remaining 1 1/2 tsp of sesame oil:
Prep Time: 10 minutes
Cook Time: 10 minutes
1. 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.
2. 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.