Chap Chae Korean Noodles With Beef And Mixed Vegetables
From kfuentes 15 years ago
- 20 minutes to make
- Serves 4134
Chapchae is the most popular noodle dish in Korea. Adding a little cornstarch helps the marinade adhere to the beef mixture so that a little beef goes a long way. To make this easier to stir together and serve, snip the noodles after they've softened. Read more Recipe from Cooking Light. See less
Ingredients
- * Beef: shopping list
- * 1 teaspoon cornstarch shopping list
- * 8 ounces eye of round steak, trimmed and thinly sliced shopping list
- * 1 tablespoon low-sodium soy sauce shopping list
- * 1 1/2 teaspoons minced peeled fresh ginger shopping list
- * 2 teaspoons sambal oelek or thai chile paste shopping list
- * 1/2 teaspoon dark sesame oil shopping list
- * 3 garlic cloves, minced shopping list
- * cooking spray shopping list
- * shopping list
- Noodles: shopping list
- * 1 (3.75-ounce) package uncooked bean threads (cellophane noodles) shopping list
- * shopping list
- Vegetables: shopping list
- * 1 teaspoon dark sesame oil shopping list
- * 1 teaspoon vegetable oil shopping list
- * 1/2 teaspoon crushed red pepper shopping list
- * 5 garlic cloves, minced shopping list
- * 3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms) shopping list
- * 1 cup (2-inch) diagonally sliced green onions shopping list
- * 1 cup (2-inch) julienne-cut carrot shopping list
- * 1 (10-ounce) bag fresh spinach shopping list
- * shopping list
- Remaining ingredients: shopping list
- * 1/3 cup low-sodium soy sauce shopping list
- * 1 tablespoon brown sugar shopping list
- * 1 tablespoon rice vinegar shopping list
- * 1 tablespoon dark sesame oil shopping list
- * 1 tablespoon sesame seeds, toasted shopping list
How to make it
- To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
- Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
- To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
- To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
- Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.
- Nutritional Information
- Calories:
- 372 (26% from fat)
- Fat:
- 10.9g (sat 2.2g,mono 4g,poly 3.6g)
- Protein:
- 26.1g
- Carbohydrate:
- 41.3g
- Fiber:
- 5g
- Cholesterol:
- 51mg
- Iron:
- 5.5mg
- Sodium:
- 1020mg
- Calcium:
- 102mg
The Rating
Reviewed by 5 people-
Wow, k! This is an interesting recipe. I have marked it and will try it soon. Thanks!
Lorraine
lacrenshaw
in Horsham loved it
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Wow! from me too! Looks fantastic!
clbacon
in Birmingham loved it
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No wonder is one of the most popular recipes in Korea - with these ingredients how could it not be!
elgab89
in Toronto loved it
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