No Reviews
You must be logged in to post a review.
Korean sweet potato noodles stir-fried with veggies and tofu.
In a large pot, boil the noodles until firm, about 5-6 minutes. Strain the noodles and rinse with cold water. Using kitchen shears, cut the noodles about 4-6 inches in length.
In a small bowl, stir the sugar into the soy sauce until dissolved. Set aside.
Heat a large wok with the vegetable oil. Add in shallots, carrots, bell peppers, mushrooms and stir fry until tender. Add in tofu, garlic, scallions, spinach and cook for an additional minute. Use the mirin to deglaze the pan and then season with black pepper.
Quickly toss in the noodles and half of the soy sauce mixture. Stir fry for an additional 1-2 minutes. Remove from heat and drizzle in the sesame oil. Taste and add in more of the soy sauce mixture as needed.
Plate the Chap Chae and sprinkle the sesame seeds over the top.
No Comments
Leave a Comment!
You must be logged in to post a comment.