Jap Chae
Yields 2 quarts
INGREDIENTS
5 shiitake mushrooms
1/2 oz dried black fungus mushrooms
9 oz dried sweet potato noodles
2 green onions, thinly sliced
3 fl oz light soy sauce
1 1/2 tbsp sesame oil
1 1/2 tbsp sugar
2 fl oz vegetable oil
3 oz onion, thinly sliced
10 g garlic, minced
2 oz red pepper, julienne
5 oz green cabbage, fine chiffonade
3 oz carrot, julienne
as needed black pepper
as needed salt
3 eggs, 1/8 inch omelet, julienned
1 tbsp sesame seeds
2 tbsp green onions, thinly sliced
Directions
Mise en place
Rehydrate the black fungus in cool water for 30 minutes.
Drain and reserve the rehydration water.
Cut the shiitake and the black fungus mushrooms into strips ¹⁄8 in wide. Set aside.
Pour boiling water over the noodles to cover by at least 2 inch.
Soak until rehydrated and elastic, 8 to 10 minutes.
Drain, rinse with cool water, and reserve.
Whisk together the green onions, soy sauce, sesame oil, and sugar.
To serve
Heat the oil in a very hot wok.
Stir-fry the onions and garlic until aromatic.
Add the mushrooms, red pepper, cabbage, and carrots, and stir-fry.
Continue until the vegetables are almost cooked through. Do not overcook.
Add the noodles and stir-fry until heated through. (1 minute)
Stir in the soy sauce mixture.
Season with salt and pepper.
If the mixture appears dry, moisten with the reserved shiitake liquid.
Garnish with the omelet julienne, sesame seeds, and green onion.
Serve immediately.
