Korean Chap Chae (Cellophane Noodles)

There are many recipes using cellophane noodles, so I am trying to give
the
person who requested it some options.

Korean Chap Chae

1/2 lb. finely ground beef or pork
1/2 lb. cellophane noodles
1/2 bunch spinach (about 1 1/2 cup when cooked)
12 Fresh mushrooms (slice into thin slices)
3/4 onion (chopped)
1-2 carrots (shredded or finely slivered)
1 tablespoon sesame seed
2 Tbsp sesame oil
1/4 cup soy sauce
3 Tbsp sugar
2 cloves garlic (minced)
1 tsp Salt and pepper to taste
2 Tbsp cooking oil

In a wok for frying pan, heat 1 tsp cooking oil until hot. Add meat and
stir fry for 5 minutes or until cooked. In a pot, bring water to boiling,
and noodles and cook for 5 minutes. Noodle is done when it is soft but
firm. Test for softness frequently as cook time approaches around 5
minutes. When noodle is cooked, in cold water and cut it into 3 inch
lengths. In boiling water, cook spinach for two minutes. Remove spinach
from boiling water, rinse in cold water and drain. Cut spinach into 1 inch
long pieces and set aside. Using a wok or frying pan, heat 1 tsp cooking
oil over medium heat. Add mushrooms, onion, and carrots and stir fry for 3
minutes or until barely tender. Add meat, noodles, spinach. (Add some more
oil if the noodles start ticking to the pan). Stir as you cook for 3
minutes. Then add sesame seeds, sesame oil, soy sauce, sugar, garlic,
pepper and salt. Mix well and heat over medium heat for 1 minute. Serve.


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