Sauteed Korean Noodles with Vegetables

(Chapchae)

Makes 3 servings

In this dish the gegetable are julienned to make them easier to pick up with chopsticks. Chopchae is always served on outings and is very easy to transport. It is wonderful hot or cold, and you can serve it alone or as a side-dish.

1 pound cellophane or glass noddles (see note) 15 green ionions, cut into 1-inch lengths 1 large carrot, julienned 1/2 cup julienned onion 1 1/4 cups fresh shiitake mushrooms, cut into pieces (3 ounces) 1 1/2 tablespoons soy sauce 1 tableshoon dark sesame oil 2 teaspoons crushed garlic 3 tablespoons firmly packed brown sugar (optional) 7 cups torn fresh spinach, poached in hot water and cut into generous pieces (1 bunch) 1/2 teaspoon sesame seeds

Soak the noodles in hot water for 15 minutes, then coarsely chop a few times for manageability. Place noodles, green onions, carrot, onion and mushrooms in a saute pan. Add the soy sauce, sesame oil, garlic and brown sugar and saute over a medium flame for 4 or 5 minutes. Remove from flame and mix in the spinach while it is still hot. Sprinkle with sesame seeds. Note: Names for these noodles may vary; dang myun or tang myon chines noodles or harusami noodle are all names for the same thing. Look for noodles make with sweet potato starch. If not available, substitute chinese rice or bean-thread vermicelli.

Adapted from "Dok Sunit Recipes from My Mother's Kitchen" by Jenny Kwak with Liz Fried