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Chap Chae Noodles

  • 4servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 8 ounce(s) Black chap chae noodles

  2. 1 clove(s) garlic finely chopped

  3. 1 piece(s) sweet onion sliced into thin strips

  4. 1/2 pound(s) baby spinach parboiled

  5. 2 piece(s) carrots julienned

  6. 3 piece(s) scallions chopped

  7. 1/2 cup(s) Napa cabbage chopped

  8. 5 piece(s) shiitake mushrooms rehydrated if dried and then sliced

  9. 2 tablespoon(s) vegetable or olive oil

  10. 2 tablespoon(s) sesame oil

  11. 3 tablespoon(s) soy sauce

  12. 1 teaspoon(s) sugar

  13. Salt to taste

  14. Sesame seeds

  15. 6 ounce(s) beef or pork (sukiyaki slice)

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions.

  2. In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.

  3. Add onion slices and garlic and sauté for about 1 minute.

  4. Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.

  5. Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.

  6. Mix to combine and cook for another 2 minutes.

  7. Add salt or more soy sauce if needed.

  8. If using sesame seeds, add them at finish.

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