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Chap Chee Korean Noodles

Source of Recipe

Submitted by Brandon Johnstun From Uwajimaya


Recipe Introduction

Recipe is wheat free pasta. This is a great pasta dish, and a good way for people to try a very good Korean dish. Use the left over Bulgogi, but better yet, make a double batch so you have some left overs, to make this recipe. This is really a Chinese dish, but the Koreans have really taken it as a national dish.

List of Ingredients

Tools

Knife
Cutting board
Measuring cup
Measuring spoons, 1/4 Tsp, 1/2 Tsp, 1 Tsp, 1 Tbl
Frying pan
Pot
2 Stirring spoons
2 Bowls
Strainer


Ingredients

1/3 lb Bulgogi, see recipe in Korean category
2 Tsp Oil
1/2 C Carrots, thin sliced on diagonal cut
1/2 C Bamboo shoots, thin sliced
1/4 lb Napa cabbage, thin sliced
2 C Spinach, chopped
3 oz Bean threads (Saifun)soaked in hot water
2 Tbl Soy sauce
1 Tbl Sugar
1/2 Tsp Salt
1/4 Tsp Black pepper



Recipe

Serves: 4
Time required: Prepare: 15 minutes Cook: 15 minutes
Difficulty: Average


Directions

1. Cut up all ingredients that need it.

2. Pour hot water over noodles, and let sit. These are not like regular pasta. If you boil these, you will get a gummy mess.

3. Prepare and cook bulgogi, or rewarm leftovers in oil.

4. Add carrots, bamboo shoots, cabbage and spinach to meat. Combine and cook thoroughly.

5. Drain the noodles completely. Add to meat and vegetables. Completely mix and heat throughout.

6. Mix soy sauce, sugar, salt, and pepper in bowl. Add to meat and vegetables. Mix completely. When it is all hot, you are ready to serve.


Serve with

Kim chee, peppermint tea, and watermellon for dessert.


Variations

*Not many. This is a great recipe, but you can add a few drops of sesame oil, and sesame seeds to make it really authentic.