Here’s a Moosewood version of one of our favorite meals in Korean restaurants—easy enough to make at home.
Recipe information
Yield
serves 4
Ingredients
Sauce
Preparation
Step 1
Soak the bean thread noodles in hot tap water to cover until softened, about 15 to 20 minutes. When soft, drain and cut into more easily eaten lengths, 4 to 5 inches (kitchen scissors are handy for this task). To keep the noodles from clumping, toss them with a little dark sesame oil or vegetable oil.
Step 2
While the noodles are soaking, heat the oil in a large pan or wok, add the onions and garlic, and sauté for about 2 minutes. Add the cabbage and sauté for a couple of minutes. Stir in the peppers and continue to sauté until the vegetables are crisp-tender. Add the veggie crumbles and cook for another minute or two. Combine the sauce ingredients and add them to the vegetables. Add the drained noodles and cook for 2 or 3 minutes, until the noodles have absorbed most of the sauce. Serve hot.
Ingredient Notes
Step 3
Bean thread noodles (also called cellophane or glass noodles) are available in most large supermarkets and in Asian groceries. They’re made from green mung beans and become glossy and transparent when cooked.
Step 4
Veggie crumbles are made of textured soy protein and textured wheat protein. Yves Ground Round and Lightlife Smart Ground are brands we recommend. Most packages are 12 ounces, more than this dish requires, but leftovers are good in sautés or in tomato sauce. If you can’t find veggie crumbles, substitute grated tofu or seasoned tofu.
Serving & menu ideas
Step 5
Top Jop Chai with chopped scallions and/or toasted sesame seeds and spark things up with Chinese chili paste or chili oil on the side. Kim chee (spicy pickled vegetables), which can be purchased in many supermarkets and Asian specialty shops, is a hassle-free side dish or first course.
