Chap Chee Noodles Recipes

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KOREAN STIR-FRIED NOODLES (JAP CHAE OR CHAP CHAE)



Korean Stir-Fried Noodles (Jap Chae or Chap Chae) image

Chap chae, Korean glass noodles or stir-fried noodles, is one of the most popular noodle dishes in Korea. Learn how to make it at home.

Provided by Naomi Imatome-Yun

Categories     Appetizer     Dinner     Entree     Lunch     Side Dish

Time 30m

Yield 4

Number Of Ingredients 14

1 sweet onion , sliced into thin strips
2 cloves garlic, finely chopped
1/2 pound baby spinach ( parboiled )
2 carrots (julienned)
3 scallions (chopped)
1/2 cup Napa cabbage (chopped)
5 shiitake mushrooms (rehydrated if dried and then sliced)
2 tablespoons vegetable oil (or ​ olive oil )
2 tablespoons sesame oil
8 ounces glass noodles , cooked according to package directions
3 tablespoons soy sauce
1 teaspoon sugar
Salt (to taste)
Optional: sesame seeds

Steps:

  • Gather the ingredients.
  • In a large skillet or wok over medium heat, heat the vegetable oil and 1 tablespoon of the sesame oil until it shimmers.
  • Add onion slices and garlic and sauté until fragrant, about 1 minute.
  • Add the spinach, carrots, scallions, napa cabbage, and mushrooms and sauté until half cooked and still a bit crunchy, 3 to 4 minutes.
  • Turn the heat to low and add cooked noodles, soy sauce , sugar, and the remaining 1 tablespoon sesame oil.
  • Sauté continuously until the mixture is well combined, about 2 minutes more.
  • Adjust to taste with more salt or soy sauce, if needed.
  • Garnish with the sesame seeds , if using, and serve immediately.

Nutrition Facts : Calories 487 kcal, Carbohydrate 75 g, Cholesterol 0 mg, Fiber 9 g, Protein 13 g, SaturatedFat 2 g, Sodium 1491 mg, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 14 g

CHAP CHEE NOODLES



Chap Chee Noodles image

A Korean-style noodle dish made with meat and vegetables.

Provided by Chris J

Categories     World Cuisine Recipes     Asian     Korean

Time 55m

Yield 4

Number Of Ingredients 18

1 tablespoon soy sauce
1 tablespoon sesame oil
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon sugar
¼ teaspoon black pepper
⅓ pound beef top sirloin, thinly sliced
2 tablespoons vegetable oil
½ cup thinly sliced carrots
½ cup sliced bamboo shoots, drained
¼ pound napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
2 tablespoons soy sauce
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
  • Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 26.8 g, Cholesterol 23.1 mg, Fat 12.5 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 1024.5 mg, Sugar 5 g

KOREAN-STYLE NOODLES WITH VEGETABLES (CHAP CHAE)



Korean-Style Noodles With Vegetables (Chap Chae) image

Another Asian noodle recipe. Some say that this recipe would be more authentically Korean if made with "dang myun," noodles made out of sweet potato starch. You can usually find these in the grocery store, near the bean thread noodles. Snow peas would be great in this, as would some sauteed tofu.

Provided by spatchcock

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

5 -6 ounces bean thread noodles (very thin bean thread style, sold in small skeins, also known as cellophane, glass, or mung bean noo)
1/2 cup reduced-sodium tamari soy sauce (wheat-free sauce from refined soy)
3 tablespoons toasted sesame oil (Asian-style)
3 tablespoons sugar
1 tablespoon chopped garlic (2 cloves)
1 tablespoon safflower oil (or another tbsp of sesame oil)
1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
2 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
1/2 lb mushroom, trimmed and sliced 1/8 inch thick (3 cups, preferably shiitake, but any will do)
4 cups Baby Spinach
sesame seeds (to taste)
cayenne (to taste) or other hot black pepper (to taste)

Steps:

  • Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
  • Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
  • Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature.
  • Chap chae can be made 1 day ahead and chilled, covered.

Nutrition Facts : Calories 327.3, Fat 14, SaturatedFat 1.8, Sodium 52.7, Carbohydrate 49.1, Fiber 2.8, Sugar 13.3, Protein 3.4

JAP CHAE NOODLES WITH PRAWNS



Jap Chae noodles with prawns image

This authentic Korean noodle dish makes a delicious dinner party main course - to make it vegetarian, replace the prawns with pan-fried tofu

Provided by Judy Joo

Categories     Dinner, Lunch, Main course, Supper

Time 40m

Number Of Ingredients 20

200g sweet potato noodles (dangmyun) or glass noodles
2 tbsp soy sauce
1 tsp vegetable oil
2 large eggs , lightly beaten with a splash of water and a pinch of sea salt
1 tsp vegetable oil
2 large garlic cloves , grated or crushed
12 king prawns , peeled and de-veined, tails removed, patted dry
1 ½ tbsp mirin (Korean mirin)
1 tbsp vegetable oil
1 large onion , thinly sliced
12 shiitake mushrooms , de-stemmed and sliced
1 large carrot , julienned (see tip)
140g baby spinach
3 spring onions , cut diagonally into thumb-sized pieces
1 ½ tbsp golden caster sugar
2 tbsp toasted sesame oil
2 tbsp toasted sesame seeds , crushed
1 tbsp soy sauce
½ spring onion , cut into thin strips, soaked in ice water until curled, then drained
1 tsp black sesame seeds

Steps:

  • Bring a large pan of water to the boil. Add the noodles and cook following pack instructions until soft. Briefly rinse in cold water and drain well. Transfer to a large bowl, toss with the soy sauce until coated, then set aside.
  • To make the eggs, heat the oil in a non-stick frying pan. Add the egg mixture, swirling to evenly coat the bottom of the pan. Cook for about 2 mins, without touching, until the egg is set but just barely browned on the bottom. Flip and cook for 15-20 secs more until the bottom is just set. Slide onto a chopping board, roll into a log and cut crosswise into thin strips. Set the egg strips aside and wipe out the pan.
  • To cook the prawns, heat the oil in the pan, add the garlic and cook for 10 secs, until fragrant. Add the prawns, season with salt and cook for 11/2 mins, stirring often, until the prawns are just pink. Add the mirim and cook for 3 mins, stirring often, until cooked through. Transfer the mixture to a bowl.
  • For the vegetables, add the oil to the pan over medium heat. Add the onion and cook for 1 min, stirring often, until slightly softened. Add any juices from the bowl of prawns and toss to coat. Add the mushrooms and carrot, and cook until slightly softened. Stir in the spinach in handfuls, adding more as it wilts. Add the spring onions and noodles, and toss together.
  • Add the sugar, sesame oil, sesame seeds, soy sauce and a good pinch of salt. Toss well and cook for 2 mins until the noodles are heated through and glossy. Add the egg strips and prawns, and gently toss together. Transfer to a platter, top with the spring onions and sesame seeds, and serve immediately.

Nutrition Facts : Calories 960 calories, Fat 36 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 129 grams carbohydrates, Sugar 36 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 5.1 milligram of sodium

CHOP CHAE (KOREAN MIXED VEGETABLES WITH BEEF AND NOODLES)



Chop Chae (Korean Mixed Vegetables With Beef and Noodles) image

Make and share this Chop Chae (Korean Mixed Vegetables With Beef and Noodles) recipe from Food.com.

Provided by Topher

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

6 dried shiitake mushrooms
4 ounces uncooked cellophane noodles
2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons sugar
3 teaspoons toasted sesame seeds, divided
2 teaspoons rice wine
1 garlic clove, minced
1/4 teaspoon pepper
1/2 lb sirloin beef, sliced thinly
1 tablespoon canola oil, divided
1 cup shredded cabbage
1 medium Spanish onion, sliced
1 medium carrot, peeled and shredded
2 green onions, chopped
2 cups torn spinach

Steps:

  • Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
  • Cook noodles in boiling water for 10 minutes.
  • Drain and rinse in cold water, then cut into 4-5" length.
  • Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
  • Add half of mixture to sirloin in another bowl; mix and set aside.
  • Reserve other half of sauce.
  • Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
  • Add spinach and saute for 1 additional minute.
  • Add mushrooms and noodles and remove from heat.
  • Mix well and put in serving bowl; set aside.
  • Heat remaining canola oil in skillet, add sirloin and cook until done.
  • Add to vegetables and noodles.
  • Add reserved sauce and mix well.
  • Serve.

Nutrition Facts : Calories 266, Fat 12.2, SaturatedFat 1.5, Sodium 199.5, Carbohydrate 38.2, Fiber 3.2, Sugar 5, Protein 2.8

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