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
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
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
KOREAN-STYLE NOODLES WITH VEGETABLES
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.
SPRING VEGETABLE JAPCHAE (KOREAN GLASS NOODLES)
Japchae is a savory Korean stir-fry with mixed vegetables, beef and sweet potato noodles. Also known as glass noodles, sweet potato noodles can be found in Asian markets; once cooked, the noodles turn translucent, light and chewy. (They are also wheat-free, so they are a great option for those avoiding gluten.) The noodles are cooked first, then sit in the sauce, absorbing all of the garlicky sesame and soy flavors like a sponge. This springtime japchae celebrates crisp asparagus and snap peas. Japchae can be made a few hours ahead and served at room temperature, making it the perfect dish for potlucks and picnics.
Provided by Kay Chun
Categories dinner, lunch, noodles, vegetables, main course, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper.
- In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.
- In a large skillet, heat 2 tablespoons safflower oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
- Add mushrooms and half the remaining sauce (about 1 1/2 tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.
- Add the remaining 1 tablespoon safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.
- Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.
KOREAN CHAP CHAE (VEGETARIAN)
Make and share this Korean Chap Chae (Vegetarian) recipe from Food.com.
Provided by AmandaInOz
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Soak Chinese mushrooms in 1 cup hot water for 20 minutes.
- When they have softened, cut off the hard stems and slice the caps fine.
- Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes. Drain, run under cold water then squeeze out as much moisture as possible.
- Peel carrot, cut into 3 sections and then into fine julienne strips.
- Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces.
- Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves and cut this into julienne strips.
- Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise.
- Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves.
- Heat the vegetable oil and the sesame oil in a wok over a medium-high flame. When hot, put in the garlic and stir-fry for 10 seconds.
- Add all the vegetables in the bowl. Stir-fry for 3 to 4 minutes or until the vegetables are tender-crisp.
- Turn the heat to low, and add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
- Season to taste.
Nutrition Facts : Calories 237.6, Fat 17.3, SaturatedFat 2.3, Sodium 590.3, Carbohydrate 19.6, Fiber 2.3, Sugar 3.1, Protein 2.9
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