JAPCHAE: SWEET POTATO NOODLES
6 oz Dangmyun, dried and can be found in most Asian markets
1 TB sesame oil
2 tsp soy sauce
1 tsp sugar
1-2 TB grapeseed Oil
½ onion, sliced thinly
1 medium carrot, julienned
1 TB ginger, grated
8 oz crimini mushrooms, stem off and sliced thin
1 bunch spinach, arugula, green cabbage or swiss chard leaves, washed
1 small red, yellow or orange bell pepper, sliced into thinly to julienne
1 TB grated garlic, 2-3 cloves of garlic
1 TB soy sauce
1 TB sugar
1 tsp black pepper, freshly ground
2 tsp sesame oil
1 TB sesame seeds
3 egg yolks
2 scallions, sliced thin on a bias
HOW TO MAKE IT
Cook the noodles in boiling water til done, about 5-7 minutes (refer to the package as cooking times vary slightly). Drain and rinse in cold water. Toss with sesame oil, soy sauce and sugar. Set aside in a large bowl.
Heat up oil in a saute pan and saute the onions for a few minutes til soft. Season with a pinch of salt and toss in bowl with noodles.
Cook carrots the same way for a minute to a minute and a half. Put in bowl.
Add a bit more oil to pan and cook mushrooms but this time adding the grated ginger. Allow the mushrooms to exclude all liquid and cook til pan is almost dry. Place in bowl.
Cook off greens in same pan with a bit more oil for about 2 minutes. Drain off liquid and place in a separate bowl to catch all the leftover water.
Saute off the bell peppers for a minute or two and place in bowl with noodles.
Squeeze excess water from greens and place in bowl with noodles. Toss the whole batch with more soy sauce, sugar, grated garlic, black pepper, sesame oil and seeds. Add more seasoning if necessary.
Beat 3 egg yolks and pan fry for a thin crepe. Place on cutting board and slice thin julienne strips. Garnish with egg ribbons, sesame seeds and sliced scallions.