This week Mia Kim of Salon Blanc visits the show to prepare the following recipe. This show aired originally in May 2009.<\/p>\n
JAPCHAE<\/p>\n
* 1 8-ounce packet long rice (dried sweet potato starch noodles)
\n* 1 onion, thinly sliced
\n* 4 dried shiitake mushrooms, soaked in hot water for 30 minutes and thinly sliced
\n* 1 packet enoki mushrooms
\n* 1\/2 cup dried black mushrooms, soaked in hot water for 10 minutes and thinly sliced
\n* 1 carrot, thinly sliced
\n* 1 yellow bell pepper
\n* 1 10-ounce bag fresh spinach<\/p>\n
For Garnish:<\/p>\n
* 1 large egg, lightly beaten
\n* 1 tablespoon roasted sesame seeds<\/p>\n
For Marinade (noodles and vegetables):<\/p>\n
* 4 tablespoons soy sauce
\n* 2-4 tablespoons sugar
\n* 2 tablespoons sesame seed oil
\n* 1\/4 teaspoon salt
\n* 1\/4 teaspoon black or white pepper
\n* 1 tablespoon toasted sesame seeds
\n* 2 cloves garlic, peeled and crushed<\/p>\n
Bring a pot of water to a boil and cook noodles for 5-8 minutes. Drain well, then season with 23 tablespoons of marinade.<\/p>\n
Heat 1\/2 tablespoon oil in a pan and add the egg to make a very thin omelet. Cut into thin strips and set aside for garnish.<\/p>\n
Heat 1\/2 tablespoon oil in the same pan. Add the shiitake mushrooms and 1 tablespoon of the marinade and 2 tablespoons water; cook until tender.<\/p>\n
Heat the remaining oil in a wok over medium heat. Add the onion and stir-fry until transparent.<\/p>\n
Add carrots, bell pepper, all mushrooms and spinach. Add 1 tablespoon of the marinade and a pinch of salt and pepper.<\/p>\n
Stir-fry the vegetables until they are tender and the liquid has evaporated.<\/p>\n
Toss the noodles into the wok and stir-fry until noodles are transparent. Add remaining sauce, if needed.<\/p>\n
Garnish with fried egg and sesame seeds.<\/p>\n
(Watch \u201cSam Choy\u00e2\u20ac\u2122s Kitchen\u201d Saturdays at 6:30 p.m. on KHNL News 8.)<\/p>\n","protected":false},"excerpt":{"rendered":"
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