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Chapchae (Korean Stir Fried Noodles)

Source of Recipe

Brenda-Lee Olson


Recipe Introduction

Original recipe by Naomi Imatome-Yun

List of Ingredients

* 8 oz mung bean or sweet potato noodles (might be called cellophane or glass noodles or Chinese vermicelli)
* 2 Tbsp vegetable or olive oil
* 2 Tbsp sesame oil, divided
* 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 chopped Napa cabbage
* 5 shiitake mushrooms, rehydrated if dried and then sliced
* 3 Tbsp gf soy sauce
* 1 tsp sugar
* Salt to taste
* 6 oz. beef or chicken (optional)
* sesame seeds (optional)


Recipe

Cook noodles according to package directions.

In a large pan or wok over medium heat, heat vegetable or olive oil and 1 Tbsp sesame oil.

Add onion slices and garlic and sauté for about 1 minute.

Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.

Turn heat to low and add cooked noodles, soy sauce, sugar, salt, meat (if using), and the remaining sesame oil.

Mix to combine and cook for another 2 minutes.

Add salt or more soy sauce if needed.

If using sesame seeds, add them at the end.

Serves 4.

Author’s Notes: Because mung bean or sweet potato noodles both absorb tons of flavor, you can mix and match the vegetables or meat to your liking. These listed are traditional but feel free to use red pepper, broccoli, or cauliflower as well. Some Koreans prefer to use Bulgogi, a traditional marinated beef.

TNT (Tried and True)