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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (209g) Recipe makes 4 servings The following items or measurements are not included below: reduced-sodium tamari soy sauce |
||
| Calories 327 | ||
| Calories from Fat 126 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 14.0g | 21% | |
| Saturated Fat 1.7g | 8% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 5.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 52mg | 2% | |
| Potassium 497mg | 14% | |
| Total Carbohydrate 49.3g | 16% | |
| Dietary Fiber 2.7g | 10% | |
| Sugars 13.1g | ||
| Protein 3.3g | 6% | |
Korean-Style Noodles With Vegetables (Chap Chae)
SERVES 4
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 seed (to taste)
- cayenne or other hot black pepper (to taste)
Directions
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.
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- Course > Main Dish
- Main Ingredient > Vegetables
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Cuisine > Asian > Eastern > Korean
- Preparation > Time to Make > < 30 mins
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian
Featured Reviews for This Recipe
From: Emily Han
On May 4, 2009
Good recipe! I would recommend using the real Korean "daeng myun" for the noodles. Also, I tweaked it a bit due to what I had: 1) Instead of tamari I used a RATIO of 3/4 soy sauce:1/4 water and added about 1 tbs extra sugar. 2) I lowered the amount of sesame oil by half because I only have the dark Asian sesame oil. I also added more veggies to suit my family's taste. However, It's a great base recipe that I'm sure would taste great as is, especially for beginning Korean cooks. Delicious!!
From: Kainoa&Kehaulani
On Jan 23, 2008
Very tasty! I used to get this all the time at Korean restaurants, now I know how to make my own and it tastes just like it, if not better than theirs! Thanks!
From: Birdgie
On May 7, 2006
Great recipe! My boyfriend is Korean and after he tasted it he said it was almost as good as his mother's...which is a high compliment! I did use the traditional sweet potato noodles that you can buy at an Asian food market, which have to be cooked longer. I also like to shave pieces of carrot off the root with a parer- they cook faster. Oh, and I had run out of sugar and so I used honey and a little cayenne, and I've made it since with white sugar but find that the honey-cayenne combo is much more flavorful. Thanks!
From: Japanese Delight
On Mar 22, 2006
This was pretty good! I bet adding the snow peas would add a nice crunch to this dish. I added 1/2 cup chopped green onions and some chili oil for spiciness. This would be yummy served with korean kalbi shortribs and kimchi!! Thanks!
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