Chap Chae (Korean Glass Noodle dish) with Kelp Noodles
1/2 package Kelp Noodles (although could have easily used the whole package)
2 teaspoons sesame oil
1 T canola oil
1 small onion, thinly sliced
1 zucchini, cut into matchsticks
2 cloves garlic, finely minced
3 stalks green onion, cut into 1″ lengths diagonally
4 med/large mushrooms (shitake or wood ear but I just used regular since that’s what I had)
1 pkg spinach (6 oz)
2 T soy sauce
5 drops stevia
1 T sesame seeds, optional
Rinse noodles well. Mix with 1 teaspoon sesame oil. Cut to desired length with scissors.
Mix soy sauce and stevia together. Set aside.
Heat canola oil in LARGE saute pan or wok on med high heat, swirling to coat. When oil is hot but not smoking, fry onions and zucchini until just softened, about 1 minute. Add garlic, green onions and mushrooms and fry 30 seconds. Add spinach soy sauce & stevia and noodles. Fry 2-3 minutes till all is heated through. Take off heat and add remaining teaspoon sesame oil and sesame seeds if using.