Chapchae

== Ingredients ==
* 2 oz cellophane mung-bean noodles
* 6 each Chinese black mushrooms
* ⅓ lbs tender spinach leaves
* 1 each carrot
* 1 small zucchini
* 3 medium mushrooms
* 2 each Chinese cabbage leaves
* 4 each scallions
* 4 tbsp vegetable oil
* 1 tbsp sesame oil
* 3 each garlic cloves, minced
* 1 tbsp Japanese soy sauce
* 1 tsp sugar
* ½ tsp salt
== Directions ==
# Soak the Chinese mushrooms in 1 cup hot water for 20 minutes.
# When they have softened, cut off the hard stems and slice the caps fine.
# Drop the spinach into 10 cups of boiling water.
# Boil rapidly for 2 minutes. Drain.
# Run under cold water.
# Squeeze out as much moisture as possible.
# Peel the carrot, cut into 3 sections and then into fine julienne strips.
# Wipe off the fresh mushrooms and break off their stems.
# Cut the caps into very fine slices.
# Cut the non-woody part of the stems into matchstick pieces.
# Cut away and discard the curly, tender part of the cabbage leaves.
# Save only the v-shaped core of the leaves.
# Cut this into julienne strips.
# Cut the scallions into 2½-inch sections.
# Quarter the section with the bulb lengthwise.
# Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl.
# Mix well, separating all the spinach leaves.
# Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute pan over a medium-high flame.
# When hot, put in the garlic.
# Stir and fry for 10 seconds.
# Add all the vegetables in the bowl.
# Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp.
# Turn the heat to low.
# Add the drained noodles, soy sauce, and salt.
# Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
# Taste for seasonings.
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Category:North Korean Vegetarian
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