We have NPR to thank. Ever since NPR named David Chang's Momofuku Cookbook one of the best cookbooks of the year, both MFM and I have been obsessed with all things David Chang, the irreverent and genius chef/owner of Momofuku and other NY restaurants. That includes this recipe for chap chae (stir-fried Korean noodles) which makes a crunchy, slippery, garlicky, peppery, sesame-laced, veggie-studded bowl of crowd-pleasing goodness.
The best part is that it's relatively easy (for me) and that it involves yet another potentially dangerous kitchen gadget (for MFM, whose name again, we can't print here but to give you a hint, it's David Chang-inspired). And this recipe? It's an all-around win.
MOMOFUKU / DAVID CHANG'S CHAP CHAE
serves 4-6 as a side dish
adapted from New York Magazine
total cooking & prep time: 45 min
INGREDIENTS
8 oz. sweet potato starch noodles
* You can also use glass or bean thread noodles
3 tbsp grapeseed oil
1 1/2 red peppers, sliced thinly
1 1/2 red onions, sliced thinly
1 large carrot, julienned
8 oz. shiitake mushrooms, diced
2 1/2 bunches of green onions, cut into 1-inch pieces
5 cloves garlic, peeled & chopped
1/2 c mirin (Japanese rice wine)
1/2 c soy sauce
1 tbsp sherry vinegar
1 1/2 tsp toasted sesame oil
* Look for Soo Boc brand at Korean markets - it has great, intense flavor
3 tbsp toasted sesame seeds
salt & pepper
TOOLS
Beriner food slicer or mandolin
INSTRUCTIONS
• Add noodles to a large pot of boiling water, cook until tender.
• Drain noodles and then "shock" noodles by placing in ice water, then drain.
• Cut noodles into smaller pieces using kitchen scissors, then transfer to a large bowl.
• Season vegetables with salt and lots of black pepper.
• Heat grapeseed oil in large saute pan, add the onions and peppers and cook until onions are soft, about 6-8 minutes.
• Add the carrots, mushrooms, green onions and garlic and cook for another 8-10 minutes.
• Deglaze the pan with mirin, and add the vegetables to the noodles.
• Stir in the soy sauce, vinegar, sesame oil and sesame seeds, and season to taste with salt & pepper.
• Mix the noodles and vegetables together.
• Serve warm or at room temperature.
3 comments:
It's so funny that you're posting about this just when I picked my library copy of Momofuku! Can't wait to try this, too.
I heart jap chae! Thanks for the book recommendation! I need to look into getting a copy.
Hi @Cyndi and @ Lisa! It's a great read! Good recipes, writing and lots of uh, colorful commentary by David Chang! Let me know what recipes you guys try!
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