Chap Che is a traditional dish made with bifun or cellophane noodles. A total hit with kids and anyone else who is not quite sure how they feel about tofu.
Makes 4 servings
6 ounces very thin bean thread noodles, known as bifun or cellophane
½ cup organic soy sauce
3 tablespoons sesame oil
3 tablespoons brown rice syrup
2 cloves fresh garlic, minced
1 tablespoon avocado oil
1 red onion, thin half-moon slices
2 carrots, fine matchstick pieces
1-2 cups button mushrooms, brushed free of dirt, thinly sliced
3 cups baby spinach or arugula
Mix oil, rice syrup, chili powder and soy sauce together in a skillet and place over medium heat. Lay tofu slices in hot oil mixture and fry until golden, about 2 minutes. Turn and fry until golden on the other side, about 1 minute. Transfer to a plate and set aside.
Soak noodles in a bowl of warm water until softened, about 10 minutes and then drain in a colander. Bring a pot of water to a boil and cook for 2 minutes, drain well and rinse under cool water until cooled completely.
Whisk together soy sauce, sesame oil, rice syrup and garlic. Set aside.
Heat avocado oil in a deep skillet over medium heat. Sauté onion for 1 minute. Stir in carrot and sauté for 2 minutes. Stir in mushrooms and sauté for 3 minutes. Finally stir in baby greens and sauté just until tender, about 30 seconds. Stir in noodles and soy sauce mixture and cook, uncovered, until liquid dissipates, 3-4 minutes.
Transfer cooked noodles to a shallow platter and arrange tofu slices on top. Serve immediately.