Normally it is cooked with beef and vegetable. I didn't have beef at that time. So, if that happens, what Korean normally does is to substitute beef with pressed tofu for an equally tasty vegetarian dish.
I didn't have that either. Well, so be it. I improvised.
Korean transparent noodle vs Chinese glass noodle
Korean transparent noodle is different from Chinese glass noodle, it is more chewy. I can still vividly remember when I was 17, studying in British Council to 'upgrade' my English after SPM, one of my classmates was a Korean lady whose husband was working in KL then. We were so terribly bad in spoken English that we could only smile at each other as greetings then... until one day, as you can roughly figure it out by now, she invited me over to her house for lunch. Maybe she was charmed by my smile huh? I gladly accepted it. :-p
As a matter of fact, 4 classmates were invited, including myself (so my smile was not so charming after all. Haha... ). That was my first Korean dining experience. Traditional Korean dishes that were totally alien to me (not many people then had the privilege to dine in Korean restaurants or with Korean families, you know?) She cooked for us a few traditional Korean dishes, transparent noodles was one of them. I was telling CY that it was different from Chinese glass noodle and we must find it and cook it.
After cooking this, my memory was refreshed. We lost touch after graduation. I wondered how is she now? She was such a good host with superb culinary skill. Her grace gestures warm my heart with fond memory.
1 packet (250g) dried sweet potato starch noodles (soaked in hot water for 30 minutes, drained)
1 tbs soy sauce
1 tbs sugar
1 tbs sesame oil
1 tsp salt
¼ tsp ground white pepper
1 onion, thinly sliced
2 cloves of garlic, finely chopped
4 dried black Chinese mushrooms, rinsed, soaked in hot water for 30 minutes to soften, stems discarded and caps thinly sliced
1 carrot, cut in sections, then into thin strips
Some chives,, cut in sections,
1 scallion, cut in sections, then into thin strips
2 chili, cut in sections, then into thin strips
1 cup of bean sprout
1 tbs soy sauce
½ tsp salt
½ cup water
- Bring a pot of water to a boil and cook the noodles for 8 minutes (see packing instructions). Drain well, season with the soy sauce, sugar, sesame oil, salt and pepper and set aside.
- Heat 1 tablespoon of the oil in the wok, add the onion and garlic, stir-fry until transparent. Add the mushrooms and stir-fry for 2 minutes. Then increase the heat slightly and add the carrot, bean sprout, chives and chili. Stir-fry for another 2 minutes. Add the soy sauce, salt and water. Stir-fry until the vegetables are tender and the liquid has evaporated.
- Toss the noodles and vegetables together.