Chap Chae

Love chap chae! Really healthy and super simple. Just gotta order the sweet potato glass noodles from Amazon and you're good to go. This recipe is a rough guideline - change up the seasoning to your liking.

Chap Chae
Picture and recipe adapted from www.saveur.com 

3 tbsp. canola oil
2 cups julienned carrots
Kosher salt and freshly ground white pepper, to taste
2 cups thinly sliced onions
1 cup julienned red bell pepper
1 cup julienned button mushrooms
1 cup julienned filet mignon (I used skirt steak that I had marinated in soy, ginger, honey, sesame oil)
1 clove garlic, minced
1 tablespoon ginger, minced (optional)
½ cup soy sauce
½ cup sugar

16 oz. dried Korean sweet potato noodles (called dangmyeon), soaked in boiling hot water until al dente (about 15 minutes)
2 tbsp. toasted sesame oil
2 tbsp. thinly sliced scallions
1 tbsp. toasted sesame seeds

Sriracha or chili sauce, for serving

Heat 1 tbsp. oil in a 12" skillet over medium-high heat; add carrots. Season with salt and pepper; cook, stirring, until half-tender, about 3 minutes. Transfer to a large bowl; repeat with 1 tbsp. oil, onions, peppers, and mushrooms. Wipe skillet clean; heat remaining oil. Add steak, garlic and ginger (if using); cook until browned, about 4 minutes. Add soy sauce and sugar; cook until sugar dissolves. Pour over vegetables in bowl, add noodles and sesame oil, and toss. Garnish with scallions and sesame seeds. (Season with salt, pepper and Sriracha!)