Chop Chae Recipe – Eats Now

Name: Chop Chae
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ounces cellophane noodles; 1 tablespoon vegetable oil; 1 teaspoon salt; 2 each celery stalks sliced diagonally; 2 medium onions vertically; 1/2 pound mushrooms, canned fresh or canned; 1 medium carrots shredded; 1/4 pound snow pea pods fresh, julienned; 1/2 pound beef or chicken; 2 large eggs; 1 x soy sauce, tamari; 1 x black pepper freshly ground

Servings: persons

2 ounces cellophane noodles
1 tablespoon vegetable oil
1 teaspoon salt
2 each celery stalks sliced diagonally
2 medium onions vertically
1/2 pound mushrooms, canned fresh or canned
1 medium carrots shredded
1/4 pound snow pea pods fresh, julienned
1/2 pound beef or chicken
2 large eggs
1 x soy sauce, tamari
1 x black pepper freshly ground

1
Soak noodles in hot water; drain and chop coarsely.
2
Beat eggs, fry and cut into thin strips.
3
Cut meat into thin pieces and marinate as in Bul-ko-kee.
4
Heat wok; add oil; when hot, add salt and stir-fry vegetables one at a time.
5
As vegetables are cooked, remove and keep warm in a large metal bowl or pot on low heat.
6
Fry meat last; add to vegetables; add noodles; mix well and season to taste with soy sauce and pepper; garnish with egg strips.

316

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 ounces cellophane noodles, 1 tablespoon vegetable oil, 1 teaspoon salt, 2 each celery stalks sliced diagonally, and more.

Yes, Chop Chae falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chop Chae

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