pansit a la JH

This recipe is my version of pansit. The basis of it is this Korean Chap Chae recipe. I also combined some elements from this Thai-based noodle salad recipe, both from epicurious.com.

(1) Cook chicken and shrimp.

vegetable oil
1 skinless, boneless chicken breast, finely chopped, salted
2 cups shrimp, peeled, deveined, defrosted if frozen
1 head garlic
Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Saute 1/2 of garlic. Add and cook shrimp until cooked.

Scoop out and set aside both shrimp and garlic.

Add the other half of the garlic.

Stir-fry chicken until brown.

Transfer to bowl with shrimp and let cool; drain off as much of oil as you can.

(2) Prepare the noodles.

5 oz very thin bean thread noodles (in small skeins, also known as cellophane, glass, or mung bean noodles)
1/2 cup tamari (wheat-free sauce from refined soy) or silver swan soy sauce
3 tablespoons Asian sesame oil
3 tablespoons (or less) brown sugar
1/2 head garlic, chopped
1 tablespoon oil
1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
3 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
1/4 lb dried mushrooms, broken into small pieces
3 cups baby spinach (2 1/2 oz)

Soak noodles in a bowl of warm water to cover until softened,

Blend tamari, sesame oil, sugar, and garlic until smooth.

Heat oil over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened.

Add mushrooms and stir-fry until softened.

Add spinach and stir-fry 30 seconds, then add noodles and soy sauce mixture and toss to coat.

Simmer, stirring occasionally, until most of liquid is absorbed.

Garnish with:

chopped green onions
chopped fresh cilantro
chopped shallots
fish sauce*
lime juice*
chilies

mixed with oil and vinegar