Korean Chap Chae (Vegetarian)

Ingredients

• 2 ounces cellophane noodles or mung bean noodles, cooked and drained
• 6 Chinese black mushrooms, dried
• 1/3 lb tender spinach leaves
• 1 carrot
• 1 small zucchini
• 3 medium fresh mushrooms
• 2 leaves Chinese cabbage
• 4 scallions
• 4 tablespoons vegetable oil
• 1 tablespoon sesame oil
• 3 garlic cloves, minced
• 1 tablespoon Japanese soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt

Directions

1. 1

   Soak Chinese mushrooms in 1 cup hot water for 20 minutes.

2. 2

   When they have softened, cut off the hard stems and slice the caps fine.

3. 3

   Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes. Drain, run under cold water then squeeze out as much moisture as possible.

4. 4

   Peel carrot, cut into 3 sections and then into fine julienne strips.

5. 5

   Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces.

6. 6

   Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves and cut this into julienne strips.

7. 7

   Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise.

8. 8

   Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves.

9. 9

   Heat the vegetable oil and the sesame oil in a wok over a medium-high flame. When hot, put in the garlic and stir-fry for 10 seconds.

10. 10

    Add all the vegetables in the bowl. Stir-fry for 3 to 4 minutes or until the vegetables are tender-crisp.

11. 11

    Turn the heat to low, and add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.

12. 12

    Season to taste.