CHAP CHEE NOODLES
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
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
CHOP CHAE (KOREAN MIXED VEGETABLES WITH BEEF AND NOODLES)
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
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
KOREAN STIR-FRIED NOODLES (JAP CHAE OR CHAP CHAE)
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
JAP CHAE: KOREAN NOODLES
Provided by Elaine Louie
Categories brunch, dinner, easy, lunch, quick, main course
Time 3h
Yield 2 servings
Number Of Ingredients 13
Steps:
- Bring a medium pot of water to a boil. Add noodles, and cook until tender-chewy, about 5 minutes. Drain and rinse with cold water. Shake excess water off and transfer to a bowl. Using kitchen shears, cut noodles into 8-inch lengths. Add 1 1/2 teaspoons sesame oil, mix well, and set aside.
- In a small bowl, combine soy sauce and sugar. Mix well, and set aside.
- Place a wok or large sauté pan over high heat, add peanut oil, and swirl to coat the entire wok or pan. When the oil is shimmering, add the cabbage and carrot and cook until tender, stirring occasionally, 1 to 3 minutes.
- Add garlic, scallions, and mushrooms. Fry until scallions begin to soften, about 1 minute. Add spinach, soy sauce-sugar mixture, noodles, and black pepper. Cook until noodles are heated through, stirring vigorously, about 3 minutes. Turn off heat, and add sesame seeds and remaining 1 1/2 teaspoons of sesame oil. Mix well. Divide between two plates, and serve.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 57 grams, Fat 24 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 948 milligrams, Sugar 7 grams, TransFat 0 grams
KOREAN-STYLE NOODLES WITH VEGETABLES (CHAP CHAE)
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
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
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