I was in Korea for a year and made a lot of Moo Goo Gai Pan and
Bulgogi. But, there was another very popular dish made with Glass
Noodles (aka cellophane noodles or rice noodles).

I bought some glass noodles in the Oriental store the other day, but
can't remember what the dish was.

Anyone have any ideas?

--
Yours,
Dan S.
Befuddlin' teh hope since 2009

> I was in Korea for a year and made a lot of Moo Goo Gai Pan and Bulgogi.
> But, there was another very popular dish made with Glass Noodles (aka
> cellophane noodles or rice noodles).
>
> I bought some glass noodles in the Oriental store the other day, but can't
> remember what the dish was.
>
> Anyone have any ideas?

Japchae

you're too slow

--
Yours,
Dan S.
Befuddlin' teh hope since 2009

"Dan S." > wrote:

> I was in Korea for a year and made a lot of Moo Goo Gai Pan and
> Bulgogi. But, there was another very popular dish made with Glass
> Noodles (aka cellophane noodles or rice noodles).

The first dish is Americanized Chinese.

> I bought some glass noodles in the Oriental store the other day, but
> can't remember what the dish was.

Chap chae. They are made with sweet potato starch noodles which are
not your typical glass noodles which are usually made from bean or
rice starch. They are a golden grey color when uncooked and lose
some of that color when boiled, but then turn brown from sweet soy
and sesame oil when stir-fried.

Picture of noodles I use:
http://i44.tinypic.com/21nqhjt.jpg

Picture of dish (ala Sqwertz):
http://i40.tinypic.com/2dm73ux.jpg

I make it a lot. Even vegetarian versions:
http://i41.tinypic.com/2uy2cf6.jpg

-sw

On Mon, 6 Apr 2009 21:41:28 -0500, Sqwertz wrote:

>
> Chap chae. They are made with sweet potato starch noodles which are
> not your typical glass noodles which are usually made from bean or
> rice starch. They are a golden grey color when uncooked and lose
> some of that color when boiled, but then turn brown from sweet soy
> and sesame oil when stir-fried.
>
> Picture of noodles I use:
> http://i44.tinypic.com/21nqhjt.jpg
>
> Picture of dish (ala Sqwertz):
> http://i40.tinypic.com/2dm73ux.jpg
>
> I make it a lot. Even vegetarian versions:
> http://i41.tinypic.com/2uy2cf6.jpg
>
> -sw

looks very good, steve.

your pal,
blake

> "Dan S." > wrote:
>
>> I was in Korea for a year and made a lot of Moo Goo Gai Pan and
>> Bulgogi. But, there was another very popular dish made with Glass
>> Noodles (aka cellophane noodles or rice noodles).
>
> The first dish is Americanized Chinese.
>
>> I bought some glass noodles in the Oriental store the other day, but
>> can't remember what the dish was.
>
> Chap chae. They are made with sweet potato starch noodles which are
> not your typical glass noodles which are usually made from bean or
> rice starch. They are a golden grey color when uncooked and lose
> some of that color when boiled, but then turn brown from sweet soy
> and sesame oil when stir-fried.
>
> Picture of noodles I use:
> http://i44.tinypic.com/21nqhjt.jpg
>
> Picture of dish (ala Sqwertz):
> http://i40.tinypic.com/2dm73ux.jpg
>
> I make it a lot. Even vegetarian versions:
> http://i41.tinypic.com/2uy2cf6.jpg
>
> -sw

Interesting. We always used glass noodles. Only time I've ever used
them. I'll have to try the sweet tater ones.

--
Yours,
Dan S.
like a rhinestone cowboy

Dan S. wrote:
>> "Dan S." > wrote:
>>
>> Chap chae. They are made with sweet potato starch noodles which are
>> not your typical glass noodles which are usually made from bean or
>> rice starch. They are a golden grey color when uncooked and lose
>> some of that color when boiled, but then turn brown from sweet soy
>> and sesame oil when stir-fried.
>
> Interesting. We always used glass noodles. Only time I've ever used
> them. I'll have to try the sweet tater ones.

They really don't taste very different than bean thread noodles, but
they're much thicker and make for a different texture.

-sw

Sqwertz wrote:
> Dan S. wrote:
>>> "Dan S." > wrote:
>>>
>>> Chap chae. They are made with sweet potato starch noodles which are
>>> not your typical glass noodles which are usually made from bean or
>>> rice starch. They are a golden grey color when uncooked and lose
>>> some of that color when boiled, but then turn brown from sweet soy
>>> and sesame oil when stir-fried.
>>
>> Interesting. We always used glass noodles. Only time I've ever used
>> them. I'll have to try the sweet tater ones.
>
> They really don't taste very different than bean thread noodles, but
> they're much thicker and make for a different texture.
>
> -sw

I think they are more resilient.

--
Jean B.