2asparagus spearsbodies cut into thin disks and tips halved
2scallionscut into 1/2-inch pieces
4dried shiitake mushroomssoaked in hot water for 5 minutes, drained, and cut into thin strips
1garlic cloveminced
2tablespoonsof mirinJapanese sweet rice wine (you can substitute sake, white wine, or water, though maybe add a pinch of sugar if you do)
2tablespoonsof soy sauce
1teaspoonof cider vinegar
½teaspoonof sesame oil
Toasted sesame seeds for garnish
Salt and pepper
Instructions
Bring a pot of water to a boil, and cook the soba noodles according to the package directions. (The ones I used took around 5 minutes.) Drain in a colander or strainer, and rinse them under cold water until cool.
Heat the canola oil in a pan over high heat. While the pan is getting hot, season the vegetables with salt and pepper. When the oil is hot, add the shallot (or onion) and red pepper to the pan, and stir fry until the shallot is softened around 3 minutes.
Add the asparagus, scallions, mushrooms, and garlic to the pan, and stir fry until the vegetables are cooked, around 3 minutes.
Deglaze the pan with the mirin (pour in the mirin and scrape up all the browned bits on the bottom of the pan). Add the noodles, and stir them in.
Stir in the soy sauce, vinegar, and sesame oil. Season with salt and pepper, and garnish with sesame seeds. Serve either hot or at room temperature.
Notes
Chap chae is often served as a side dish, but it also makes a great entree, and if you feel like really carbo-loading, you can make it into chap-chae bap and serve it on top of white rice. As with most things chap-chae-related, it’s entirely up to you.