Korean Cellophane Noodles with Vegetables (Chapchae)
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This is a colorful, vegetable-packed noodle dish with a multitude of different textures. Once the vegetables have been prepared, it is very quick to assemble and cook. INGREDIENTS 6 dried wood ear fungus, soaked in hot water for 30 minutes 5-ounces young, fresh spinach leaves 2 Chinese leaves 3 fresh shiitake or oyster mushrooms, thinly sliced 4 spring onions, thickly sliced diagonally 1 small zucchini, cut into fine strips 1 carrot, cut into fine strips 3 tablespoons vegetable oil 1 tablespoon sesame oil 3 clovess garlic, crushed, finely chopped 2 small fresh red chilies, seeded and cut into fine strips 7-ounces bean thread noodles, soaked in hot water for 5 minutes, drained 1 tablespoon Japanese soy sauce 1 teaspoon granulated sugar Salt Drain the wood ear fungus, and cut out the stems. Thinly slice. Add the spinach to a pan of boiling water. Cover and boil for 2 minutes, then drain and rinse under cold water. Drain and squeeze out excess water. Separate the leaves. Discard the curly outer part of the Chinese leaves. Cut the V-shaped core of the leaves into fine strips. Combine the spinach, wood ear fungus and shiitake mushrooms, spring onions, courgettes, carrot and Chinese leaves. Heat the oils in a deep skillet. Add the garlic and chillies, and stir-fry for 10 seconds. Add the mixed vegetables and stir-fry for 3 to 4 minutes until the vegetables are tender, but crisp. Turn the heat to low and stir in the noodles, soy sauce, sugar and salt. Cook for 2 minutes and serve immediately.