So I really wanted to eat noodles today and T&T had these “Bean Thread Noodles” on sale! I love these noodles because it’s very light and kind of chewy, not to mention, I’ve been craving Korean food too! The back of the package had this really complicated recipe for Chap Chae, but I didn’t have all the ingredients. So I found a more basic recipe online and used what I had!
– 170g of Bean Thread Noodles (I don’t have a scale, so I used whatever equated to a plateful)
– 1/2 cup of reduced-sodium tamari soy sauce (I just used light soy sauce)
– 2 tbsp of sesame oil (Asian-style)
– 3 tbsp of sugar
– 1 tbsp of minced garlic (I used the LEE KUM KEE minced garlic in a jar)
– 1 tbsp of olive oil (You can use any oil for the frying pan though)
– 1 medium onion, sliced lengthwise ( like strips)
– 1 cup of carrot matchsticks (I bought a bag from Loblaws, but you can also just slice 2 medium carrots)
– 2 cups of sliced mushrooms (I actually only put in like 1 cup because I ran out of mushrooms, any kind will do)
– 2 eggs (if you want to add egg slices to the noodles)
1. Soak the Bean Thread Noodles in warm water (I think this part is the annoying part because you still have to cook it after) for about 10 minutes or until it becomes soft.
2. Heat a pot of water until boil and add in the Bean Thread Noodles. Cook them until the noodles become tender (usually takes about 2 minutes). Then drain the noodles in a strainer/colander and rinse under cold water til it cools.
3. To make the sauce, mix together the Tamari (or Light Soy Sauce), Sesame Oil, Sugar, and Minced Garlic in a bowl (they actually suggest you use a blender to smooth it out, but obviously I don’t have one!).
4. Heat Olive Oil (or whatever oil you have) in the frying pan on high heat until it begins to sizzle. First added in the Sliced Onions and Carrot Matchsticks, stir fry until onions are soft (takes about 3 minutes). Then add in the mushrooms and stir fry the combination for about another 3 minutes.
5. Finally mix in the Bean Thread Noodles and Tamari/Soy Sauce-mixture. Now just toss everything together until most of the liquid is absorbed (about 3-5 minutes) and plate it!
6. At this point you could eat it as it is, but I wanted to add some eggs so I made egg slices. I just heated up the frying pan with a bit of Olive Oil and waited till the pan sizzled to add in the two Beaten Eggs. I kind of swerved the pan (in a very unattractive way) to cover the pan and create a sort-of egg-pancake. I waited about a minute and tried to move the edges of the egg-pancake away from the pan. Once the egg-pancake was loose, I tried to flip it over. Although, unsuccessful, I was going to slice it up anyways so it really didn’t matter.
7. So after slicing up my distorted egg-pancake, used it to top off my Chap Chae!
VOILA! My first attempt at cooking a Korean dish! I’d say pretty successful based on taste, but looks could definitely be IMPROVED!