Jap Chae

Made my version of the Korean dish jap chae, basically chopped vegetables and sweet potato cellophane noodles tossed with sesame oil and soy sauce.


Jap Chae

- 1 big carrot
- 1-2 squash
- 1 red pepper
- snow peas
- sweet potato cellophane noodles
- sesame oil
- soy sauce
- salt
- pepper
- sugar
- sesame seeds

1. Cut carrots into matchsticks- looks better than using the Microplane.
2. Cut squash and red peppers similarly, but try to vary the widths slightly.
3. Peel and wash snow peas.
4. Sautee carrots, squash, red peppers, snow peas on high heat until softened. Set aside.
5. Boil sweet potato noodles in hot water about 10 minutes, or until softened.
6. Rinse under cold water; use kitchen shears to cut noodles apart into smaller sections.
7. Add sesame oil to new pan, and cook sweet potato noodles.
8. Add 1-2 Tbsp of sesame oil to cooked noodles to prevent sticking.
9. Also add in soy sauce, sugar, mix to taste.
10. Re-add cooked vegetables.
11. Salt/pepper to taste.
12. Serve with sesame seeds, toasted or un-toasted.
13. Tastes great chilled!
    

Used untoasted sesame seeds.