Active Time

　　35 min

　　Total Time

　　35 min

　　Chap Chae

　　

Ingredients

Makes 4 servings

　　5 to 6 oz very thin bean thread noodles* (in small skeins, also known as cellophane, glass, or mung bean noodles)

　　1/2 cup tamari* (wheat-free sauce from refined soy)

　　3 tablespoons Asian sesame oil

　　3 tablespoons sugar

　　1 tablespoon chopped garlic (2 cloves)

　　1 tablespoon safflower oil

　　1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)

　　3 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)

　　1/4 lb mushrooms, trimmed and sliced 1/8 inch thick (1 1/2 cups)

　　3 cups baby spinach (2 1/2 oz)

　　

Step 1

Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.

　　

Step 2

Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.

　　

Step 3

Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature.

　　Cooks' note:

　　Chap chae can be made 1 day ahead and chilled, covered. *Available at Asian markets and Uwajimaya (800-889-1928).