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| 5 | mushrooms dried |
| 1 Tasse | water hot |
| 4 Esslöffel | soy sauce |
| 2 Teelöffel | sugar |
| 1/2 Teelöffel | garlic finely chopped |
| 4 Teelöffel | sesame seeds Toasted |
| 1 | Chicken breast, skinned, boned, bite size pieces |
| 2 x ca. 30 g | Cellophane noodles |
| 6 Esslöffel | vegetable oil |
| 1 gross | Onion peeled, chopped |
| 3 | To 4 medium carrots, cut into thin 2 inch strips |
| 1 Tasse | Bean sprouts |
| 1/2 Tasse | spinach fresh, chopped |
| 5 Teelöffel | sesame oil |
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Chap Ch'ae
Soak mushrooms in hot water for 20 minutes or until soft. Drain well and chop, discard stems. In medium bowl combine 2 tablespoons soy sauce, 1 tsp sugar, garlic, 2 tsp sesame seeds, and chicken. Set aside
Cook and drain noodles, and with a knife cut noodles into 3 inch length.
In a fry pan or wok, heat 1 tab oil add:chicken and fry, stirring frequently until tender.Remove from heat and add chicken to noodles. Heat 1 tab oil again then add mushroom and cook until soft. Remove from pan and add to noodles.
Repeat with remaining vegtables, cook each one separately. Add 2 tablespoons soy sauce 1 teaspoon sugar 5 teaspoons sesame oil 2 teaspoon sesame seeds to noodle mixture mix thoroughly. Serve warm or at room temperature with rice. Enjoy! Deb.....
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