Transparent Noodles with Vegetables (Jap Che) Recipe

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Transparent Noodles with Vegetables (Jap Che)

8 oz. package transparent noodles (ie: Mung Bean Noodles or Bean Thread)
12 oz. package spinach
3 cloves garlic, minced
2 stalks green onion, chopped
1 tbsp. sesame seeds
1 tbsp. sesame seed oil
1 tsp. salt or to taste
1/2 recipe of Barbecued Beef
1 onion, sliced
2 medium carrots, julienned
1/4 head cabbage, shredded
2 oz. package of dried shitake mushrooms (about 25) (hydrate according to package and julienne.)
6 oz. package of red kamaboko (steamed fish cake), julienned

Prepare the noodles in boiling water until transparent, about 3-5 minutes. Drain and rinse in cold water. Cut the noodles into 3-5 inch pieces. Set aside. Par boil the spinach by placing it in boiling water for 45 seconds. Remove the spinach from the boiling water into a cold water bath to stop the cooking process. Drain and squeeze the spinach of excess water. Season the spinach with the garlic, green onions, sesame seeds, sesame seed oil and salt. Set aside. Divide the Barbecued Beef recipe into 5 equal portions. Place one portion of the beef in a pan sprayed with olive oil at medium heat. Once the beef is fully cooked, add the onions and cook until tender. Add salt and pepper to taste. Set aside. Follow the same procedure with the next four ingredients. It's important to allow all the ingredients to cool to room temperature before combining them. Combine the ingredients with 1 tsp. sugar, 1 tsp. salt, 1/4 tsp. pepper, 1 tbsp. sesame seed oil and 2 tbsp. sesame seeds.

Recipe created 2002-04-18.