Couldn't
find cellophane noodles, so just soaked pad thai rice noodles for 25 minutes and threw it into the soup at the very end.
Not exact matches
You will
find fresh Chinese
noodles in
cellophane - wrapped packages in well - stocked supermarkets, shelved near tofu products, as well as in natural foods stores.
If you've ever had
cellophane noodles, they kinda remind me of that (and you could easily swap them or rice
noodles in the dish if you can't
find / are too terrified to try kelp
noodles).
I adapted Jenn's recipe a bit to make use of what I had on hand: I couldn't
find sweet potato vermicelli (the type of
noodles generally used for chap chae) so I substituted mung bean
cellophane noodles; I added tempeh for protein (you could try small pieces of organic chicken, pastured pork or grass - fed steak instead, if you like) and topped the dish off with homemade sriracha.