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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.

 

 

 


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