Chapchae--Korean Sweet Potato Glass Noodles

I made a large bowl of these noodles for a pot luck--the annual Oshogatsu at the Fort Worth Japanese Society--New Year Celebration later today.  I have a good memory of my mother making this for me when I was pregnant with my son, Glenn, and she was visiting me in Ogden, Utah.  I was up in the middle of the night and snacked on a bowl of cold chap chae and it tasted so good.  I wish I had asked her for her recipe.  I have made variations of it myself and like this one the best.  The sweet potato glass noodles made from organic sweet potatoes are gluten free, a plus for the grain free crowd that seems to keep growing.  This dish is packed with flavor from shiitake mushrooms, marinated beef and sesame soy rice vinegar dressing.  A little drizzle of Sriracha makes it even better.  If you don't want to use sweet potato noodles you can substitute any type of noodle, wheat, bean or rice.  You can also omit the meat and use only vegetables.

Chapchae Recipe

Meat or Tofu
8 ounces thinly sliced beef, chicken, pork, or tofu
1 tablespoon low sodium soy sauce
1 1/2 teaspoons grated fresh ginger
2 teaspoons Sriracha
1/2 teaspoon sesame oil
2 garlic cloves, minced
1 teaspoon olive oil
Marinate meat for 30 minutes to 1 hour.  Heat skillet with oil to medium high heat.  Add meat and stir fry 3 minutes or until done.  Cover and keep warm.

Noodles
8 ounces noodles  (My preference is Sweet Potato Glass Noodles/Vermicelli but any glass noodles or wheat noodles will work.)
Prepare noodles according to package directions.  For sweet potato noodles I generally boil them for several minutes, 6-10 or until done.  They should be chewy but not tough.  Drain and snip into shorter lengths and toss with 1 teaspoon of sesame oil and set aside.

Vegetables
1 cup thinly sliced onions
3 garlic cloves, minced
3 cups shiitake mushroom caps, sliced
1 cup (2 inch) diagonally sliced green onions
1 cup (2 inch) julienne cup carrots
1 10 ounce bag fresh spinach
1/2 teaspoon crushed red pepper
2 tablespoons oil (less if desired)
Heat large skillet or wok and add 2 tablespoons of oil.  Add crushed pepper.  Fry onions and carrots until just softened, about 1 minute.  Add the garlic and mushrooms and stir fry all vegetables for 3 minutes.

Sauce
2/3 cup low sodium soy sauce
2 tablespoons cane sugar (natural sugar preferred)
2 tablespoons rice vinegar
1 tablespoon toasted sesame oil

Garnish
1 tablespoon toasted sesame seeds
finely chopped scallions

Directions
Prepare noodles and vegetables as directed above.  Add noodles and beef and heat through.  Add spinach and cook until just wilted.  Add enough sauce for your taste, reserving some to add when serving.  Sprinkle with scallions and sesame seeds.