Korean-Style Noodles With Vegetables (Chap Chae) Recipe

Name: Korean-Style Noodles With Vegetables (Chap Chae)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 -6 ounces bean thread noodles (very thin bean thread style, sold in small skeins, also known as cellophane, glass, or mung bean noo); 1/2 cup reduced-sodium tamari soy sauce (wheat-free sauce from refined soy); 3 tablespoons toasted sesame oil (Asian-style); 3 tablespoons sugar; 1 tablespoon chopped garlic (2 cloves); 1 tablespoon safflower oil (or another tbsp of sesame oil); 1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups); 2 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long); 1/2 lb mushroom, trimmed and sliced 1/8 inch thick (3 cups, preferably shiitake, but any will do); 4 cups Baby Spinach; sesame seeds (to taste); cayenne (to taste) or other hot black pepper (to taste)

Servings: persons

5 -6 ounces bean thread noodles (very thin bean thread style, sold in small skeins, also known as cellophane, glass, or mung bean noo)
1/2 cup reduced-sodium tamari soy sauce (wheat-free sauce from refined soy)
3 tablespoons toasted sesame oil (Asian-style)
3 tablespoons sugar
1 tablespoon chopped garlic (2 cloves)
1 tablespoon safflower oil (or another tbsp of sesame oil)
1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
2 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
1/2 lb mushroom, trimmed and sliced 1/8 inch thick (3 cups, preferably shiitake, but any will do)
4 cups Baby Spinach
sesame seeds (to taste)
cayenne (to taste) or other hot black pepper (to taste)

1
Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
2
Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
3
Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature.
4
Chap chae can be made 1 day ahead and chilled, covered.

705

kcal

Calories

Fat

115

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: 5 -6 ounces bean thread noodles (very thin bean thread style, sold in small skeins, also known as cellophane, glass, or mung bean noo), 1/2 cup reduced-sodium tamari soy sauce (wheat-free sauce from refined soy), 3 tablespoons toasted sesame oil (Asian-style), 3 tablespoons sugar, and more.

Yes, Korean-Style Noodles With Vegetables (Chap Chae) falls under the Pasta & Noodles 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.

Korean-Style Noodles With Vegetables (Chap Chae)

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