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Chapchae/Sautéed Korean Noodles




Source of Recipe


by catmama635/EDC, adapted from "Dok Suni: Recipes from My Mother's Kitchen" by Jenny Kwak with Liz Fried


Recipe Introduction


In this dish, the vegetables are julienned to make them easier to pick up with chopsticks. Practical and easy to prepare, Chapchae is ideal for potluck parties and outings because it can be easily shared by many people. It is tasty cold and does not need to be complemented with other side dishes. It's easy to transport because it is not soupy.


Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=9309.2

List of Ingredients




1 pound cellophane or glass noodles (see note)
15 green onions, cut into 1-inch lengths
1 large carrot, julienned
1/2 cup julienned onion
1-1/4 cups fresh shiitake mushrooms, cut into pieces
1-1/2 tablespoons soy sauce
1 tablespoon dark sesame oil
2 teaspoons crushed garlic
3 tablespoons firmly packed brown sugar (optional)
7 cups torn fresh spinach, poached in hot water
1/2 teaspoon sesame seeds

Note: Names for these noodles may vary; dang myun or tang myon Chinese noodles or harusami noodles are all names for the same thing. Look for noodles made with sweet potato starch. If not available, substitute Chinese rice or bean-thread vermicelli.

Recipe



Soak the noodles in hot water for 15 minutes, then coarsely chop a few times for manageability.
Place noodles, green onions, carrot, onion and mushrooms in a saute pan. Add the soy sauce, sesame oil, garlic and brown sugar and saute over a medium flame for 4 or 5 minutes. Remove from flame and mix in the spinach while it is still hot. Sprinkle with sesame seeds.

Calories: 626 (3% from protein, 89% from carbohydrate, 8% from fat)
Protein: 4.8 grams
Total fat: 5.8 grams
Saturated fat: 0.8 gram Cholesterol: 0
Sodium: 626 mg
Carbohydrate: 139.9 grams
Fiber: 8.0 grams
Exchanges: 1-1/2 vegetable, 8-1/2 starch, 1 fat