Korean Cellophane Noodles with Vegetables (Chapchae)
Ingredients:
6 dried wood ear fungus, soaked in hot water for 30 minutes
150g / 5oz young, fresh spinach leaves
2 Chinese leaves
3 fresh shiitake or oyster mushrooms, thinly sliced
4 spring onions, thickly sliced diagonally
1 small courgette, cut into fine strips
1 carrot, cut into fine strips
3 tablespoons vegetable oil
1 tablespoon sesame oil
3 cloves garlic, crushed, finely chopped
2 small fresh red chillies, seeded and cut into fine strips
200g / 7oz bean thread noodles, soaked in hot water for 5 minutes and drained
1 tablespoon Japanese soy sauce
1 teaspoon granulated sugar
salt
Preparation
This is a colourful, vegetable-packed noodle dish with a multitude of different textures. Once the vegetables have been prepared, it is very quick to assemble and cook.
