Korean-Style Cellophane Noodles (Chapchae)

This is a must-order dish whenever we go to a Korean restaurant. We have this as a starter - a very light and extremely tasty dish.

Ingredients:

• 160g Dried Korean Sweet Potato Starch Noodles (Dangmyun)
• 4 cloves Garlic - minced
• 1 Onion - thinly sliced
• 1 Red Chilli - sliced (optional)
• 1 Courgette - thinly sliced
• 1 Red Bell Pepper - thinly sliced
• 1/2 cup Dried Chinese Mushrooms - soaked to soften, thinly sliced
• 1 Carrot - thinly sliced
• 1/2 cup Dried Black Fungus - soaked to soften
• 1/3 cup Water

Seasonings:

• 1 tsp Sugar
• 2-3 tbs Soy Sauce
• 1/2 tbs Sesame Oil

Mushrooms and black fungus marinade:

• 1/2 tbs Soy Sauce
• 1/2 tsp Sugar
• A pinch of Salt and Pepper

Garnishing:

• 1 stalk Spring onion - chopped
• 1/2 tbs Sesame seeds (or more)

Directions:

• Marinate mushrooms and black fungus for at least 10 mins.
• Cut the dried noodles to about 18-20 cm in length and boil noodles in a large pot for 5 mins.
• Drain and rinse with cold water.
• Heat some cooking oil in a wok/ pan and fry the onions until translucent.
• Add in garlic and chilli, fry until fragrant.
• Mix in courgette, bell pepper and carrots.
• When vegetables are softened, toss in mushrooms, black fungus, noodles, water and sugar.
• Cook for about 3 mins or until noodles are thoroughly heated.
• Add soy sauce to taste.
• Mix in sesame oil.
• Garnish with spring onion and sesame seeds.

Comments:

• Chilli is totally optional. This dish is not spicy in restaurants. We are going through this spicy craze now, so I added chilli to spice it up a little.
• Black fungus normally comes in a fan shape but I managed to find one which are already cut into thin strips so it's very convenient.