Cellophane noodles are kinda transparent and made from sweet potatoes. You should be able to find them in the ethnic aisle or in an Asian market. If you can’t find (or don’t have) cellophane noodles, you can use vermicelli cooked al dente. Most folks make this dish with mushrooms, but my family doesn’t particularly care for mushrooms. Add them if you like. (About 5 or so.) Just keep all the veggies uniformly cut.
This is by no means authentic, but I picked up the idea of Chap Ch’ae after sharing a meal with some friends in Louisiana. This is the kind of meal I talk about in my coupon class. My family has an eclectic palette because I serve meals inspired by many different cultures. We save money because of this! If your family enjoys stir fry, this won’t be a stretch for them at all. Peace, B.
16 ounces cellophane noodles or vermicelli
1 pound lean ground beef
4 minced garlic cloves
2 carrots, cut into matchsticks
1 bunch of green onions, cut into 1 inch sticks
2 cups chopped spinach
½ cup soy sauce
4 tablespoons sesame oil
2 tablespoon sugar
1 tablespoon sesame seeds
Meanwhile, cook beef and garlic in a wok over medium heat. Add carrots and green onions. Cook for 3 to 4 minutes, stirring to avoid scorching. Add spinach. Cook another 2 to 3 minutes, stirring to avoid scorching.
In a small bowl, combine soy sauce, sesame oil, sugar and sesame seeds. Add to wok and toss. Add noodles and toss to coat.
Easy peasy, right?!