The key to jap chae, a Korean noodle dish, is the sweet potato or glass noodles. I tried to make it with the summer rolls noodles that we have in Hilo, but according to my sister, Palama Market in Honolulu is the place to get the right noodles.
1 bundle of glass noodles
red, yellow or orange pepper, chopped
shiitake mushrooms, sliced
green onion, sliced
While prepping the veggies, soak the noodles in cold water for about 10 minutes and get water boiling in a pot. I put the dried shiitake in the water while it started boiling.
Boil the noodles for about 3-4 minutes, then drain and rinse. Noodles should be soft, but not mushy.
Put all the veggies in the bowl with the noodles. As for seasoning, I had to use a few teaspoons of sesame oil to massage into the noodles, and then I used low sodium shoyu and sesame seeds to taste.