Anyway, this dish is sometimes serves as an accompaniment with your main course. ChapJae is a transparent noodle cook with meat, vegetables and a piquant sauce of garlic, soy sauce and sesame seed oil. The noodles are made of potato starch and mung bean so it tends to absorbs the other flavors of the other ingredients. The noodle can be easily purchase in Asian or Korean supermarkets. This is my version I've added other ingredients.
1 packet sweet potato noodles (use only half)
¼ lb chicken, beef, pork, or prawn (optional)
2 shallots, sliced thinly
5 pips garlic, chopped finely
1/2 lb. baby bok choy, cut in strips
1 bag baby spinach (optional)
2 medium-sized carrots, peeled and julienned
1 bunch scallions, chopped finely
8-10 dried shiitake mushrooms, presoaked and sliced thinly
3-4 pieces cloud ear fungus, presoaked and sliced thinly
1 cup firm tofu, cut in thin strips
cilantro for garnishing
3 Tbsps. vegetable oil
3 Tbsps. sesame seed oil
3 Tbsps. light soy sauce
2-3 Tbsp. tsp. honey
2 Tbsps. sesame seed
salt and pepper
5. In a large skillet or pot heat oil over medium heat and fry shallots and garlic till soft for about 2-5 minutes. Add in mushrooms and cloud ear fungus and fry for 10 minutes, adding about 2 tablespoon of warm water to let it simmer for another minute.
Remove from heat.
7. Mix sesame seed oil, soy sauce, and honey together. Season to taste. In another smaller saucepan, simmer the seasoning sauce on low. Add a little more salt or sugar if needed. Remove from heat.
9. Toss in sesame seeds and garnish with cilantro. I love mine with Sriracha hot sauce.