Best Korean Beef Vegetables With Noodles Chap Jae Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

JAPCHAE (STIR-FRIED STARCH NOODLES WITH BEEF AND VEGETABLES)



Japchae (stir-fried starch noodles with beef and vegetables) image

Japchae (or chapchae) is a classic Korean dish made with sweet potato starch noodles, meat, and vegetables! Find out how to make authentic, delicious japchae with this time tested recipe!

Provided by Hyosun

Categories     Appetizer     Side Dish

Time 35m

Number Of Ingredients 16

7 ounces Korean potato starch noodles (dangmyeon, 당면)
1 carrot (about 3 ounces)
1/2 medium onion, preferably sweet variety, (4 to 5 ounces)
2 scallions
4 ounces lean tender beef (sirloin, chuck tender, rib eye, etc.) (or pork loin)
3 to 4 ounces fresh shiitake mushrooms (or 4 to 5 dried shiitake, soaked until plump)
6 ounces fresh spinach (preferably a bunch of spinach)
oil for stir frying
salt
egg garnish (jidan) - optional
3.5 tablespoons soy sauce
3 tablespoons sugar (or brown sugar) (You can use a little less if you want. )
2 tablespoons sesame oil
2 teaspoons minced garlic
1 tablespoon roasted sesame seeds
black pepper to taste

Steps:

  • Clean all the ingredients. Cut the carrot into matchsticks. Thinly slice the onion. Run the knife through the white parts of the scallions lengthwise, if thick, and then cut into about 2-inch long pieces. Remove the stems from the mushrooms, and slice into 1/4-inch thin strips. Cut the meat into thin 2-inch long strips.
  • Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.
  • In a large non-stick pan (see note 2), bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes). Drain in a strainer and rinse under cold running water. Drain well. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths. Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
  • Fill the same pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, run a knife through the squeezed spinach a couple of times, and lightly season with salt.
  • Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
  • Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
  • Add the beef and mushrooms along with 2 tablespoons of the prepared sauce and cook until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl with the noodles.
  • Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

JAPCHAE (SWEET POTATO STARCH NOODLES STIR FRIED WITH VEGETABLES)



Japchae (Sweet potato starch noodles stir fried with vegetables) image

Japchae, sweet potato starch noodles stir fried with vegetables and meat, is one of Korea's best-loved dishes, and one of the most popular on my website as well. If anyone asks me to recommend a good potluck dish, I don't hesitate to answer japchae for the simple reason that pretty much everyone...

Categories     Noodles

Time 1h

Yield Serves 4

Number Of Ingredients 10

2 to 3 green onions, cut crosswise into 2 inch long pieces
1 medium onion (1 cup), sliced thinly
4 to 5 white mushrooms, sliced thinly
1 medium carrot (¾ cup), cut into matchsticks
½ red bell pepper, cut into thin strips (optional)
ground black pepper
kosher salt
vegetable oil
4 ounces spinach, washed and drained
4 ounces of dangmyeon (sweet potato starch noodles)

Steps:

  • Put the beef and shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.
  • Crack the egg and separate the egg yolk from the egg white. Remove the white stringy stuff (chalaza) from the yolk. Beat in a pinch of salt with a fork.
  • Add 1 teaspoon of vegetable oil to a heated nonstick pan. Swirl the oil around so it covers the pan, and then wipe off the excess heated oil with a kitchen towel so only a thin layer remains on the pan. To keep the jidan as yellow as possible, turn off the heat and pour the egg yolk mixture into the pan. Tilt it around so the mixture spreads thinly. Let it cook using the remaining heat in the pan for about 1 minute. Flip it over and let it sit on the pan for 1 more minute. Let it cool and slice it into thin strips.
  • Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Let the water keep boiling to cook the noodles.
  • Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a bowl. Mix with 1 teaspoon soy sauce and 1 teaspoon toasted sesame oil. Put it into a large mixing bowl.
  • Put the noodles into the boiling water, cover and cook for 1 minute. Stir them with a wooden spoon so they don't stick together. Cover and keep cooking for another 7 minutes until the noodles are soft and chewy.
  • Strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 teaspoons toasted sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.
  • Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.
  • Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl.
  • Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry another 20 seconds. Transfer to the noodle bowl.
  • Heat up the skillet and add 2 teaspoons vegetable oil. Add the beef and mushroom mixture and stir fry for a few minutes until the beef is no longer pink and the mushrooms are softened and shiny. Transfer to the noodle bowl.
  • Add 1 minced garlic clove, 1 tablespoon soy sauce, 1 tablespoon sugar, ½ teaspoon ground black pepper, and 2 teaspoons of toasted sesame oil to the mixing bowl full of ingredients. Mix all together by hand.
  • Add the egg garnish and 1 tablespoon sesame seeds. Mix it and transfer it to a large plate to serve.

KOREAN BEEF NOODLES



Korean Beef Noodles image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 5-to-6-ounce package cellophane noodles
1/3 cup soy sauce
5 tablespoons sesame oil
1 clove garlic, minced
1/3 cup brown sugar
1 1/2 tablespoons apple cider vinegar
12 ounces skirt steak, sliced 1/4 inch thick against the grain
1 yellow onion, cut into 1/4-inch wedges
Kosher salt
10 ounces shiitake mushrooms, stems removed
1 cup shredded carrots (from about 3 carrots)
6 cups baby spinach (about 10 ounces)

Steps:

  • Soak the noodles in warm water to soften, 5 to 10 minutes, then drain and snip into pieces with kitchen shears. Meanwhile, combine the soy sauce, 3 tablespoons sesame oil, the garlic, brown sugar and vinegar in a bowl. Put the beef in another bowl and toss with 2 tablespoons of the soy sauce mixture. Heat 2 teaspoons sesame oil in a large nonstick skillet over high heat. Add the onion and 1 teaspoon salt and stir-fry 2 minutes. Add the beef and stir-fry until just cooked through. Transfer to a bowl. Rinse and wipe out the skillet, return to the heat and add 2 teaspoons sesame oil. Add the mushrooms and carrots; stir-fry 3 minutes. Add the noodles and 2 tablespoons of the soy sauce mixture and stir-fry 1 minute; add 1/3 cup water and cook until the noodles are just tender, 3 minutes. Transfer to the bowl with the beef. Wipe out the skillet, return to the heat and add the remaining 2 teaspoons sesame oil. Add the spinach and the remaining soy sauce mixture and cook, stirring, 1 minute. Add to the beef and toss.

Nutrition Facts : Calories 616, Fat 30 grams, SaturatedFat 7 grams, Cholesterol 45 milligrams, Sodium 1558 milligrams, Carbohydrate 69 grams, Fiber 7 grams, Protein 23 grams

KOREAN BEEF & VEGETABLES WITH NOODLES - CHAP JAE



Korean Beef & Vegetables with Noodles - Chap Jae image

Make and share this Korean Beef & Vegetables with Noodles - Chap Jae recipe from Food.com.

Provided by PalatablePastime

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces ground beef
8 ounces cellophane noodles
1 (10 ounce) package frozen chopped spinach
1 (15 ounce) can straw mushrooms, drained
1 1/2 teaspoons minced garlic
1/2 cup chopped onion
1/2 cup chopped green onion
1 cup thinly sliced carrot
1 cup thinly sliced zucchini
1 tablespoon sesame seeds
1 tablespoon sesame oil
1/4 cup soy sauce
3 tablespoons sugar
cooking oil

Steps:

  • Brown meat in wok; crumble and cook until done; set aside.
  • Soak noodles in very hot water for 5-10 minutes; cut into 3-4 inch lengths.
  • Cook spinach according to package directions; drain; rinse in cold water and drain again, squeezing dry.
  • In a wok over med-high heat, stir-fry garlic, zucchini, onions, green onions, and carrots in small amount of oil until crisp-tender.
  • Stir in meat, noodles, spinach, and straw mushrooms.
  • Add sesame seeds, sesame oil, soy sauce, and sugar, mixing well.
  • Heat through and serve.

Nutrition Facts : Calories 330.8, Fat 9.6, SaturatedFat 2.9, Cholesterol 25.4, Sodium 1024.8, Carbohydrate 49.9, Fiber 4.9, Sugar 8.9, Protein 13.9

KOREAN-STYLE NOODLES WITH VEGETABLES (CHAP CHAE)



Korean-Style Noodles With Vegetables (Chap Chae) image

Another Asian noodle recipe. Some say that this recipe would be more authentically Korean if made with "dang myun," noodles made out of sweet potato starch. You can usually find these in the grocery store, near the bean thread noodles. Snow peas would be great in this, as would some sauteed tofu.

Provided by spatchcock

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

  • 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.
  • Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
  • 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.
  • Chap chae can be made 1 day ahead and chilled, covered.

Nutrition Facts : Calories 327.3, Fat 14, SaturatedFat 1.8, Sodium 52.7, Carbohydrate 49.1, Fiber 2.8, Sugar 13.3, Protein 3.4

SPRING VEGETABLE JAPCHAE (KOREAN GLASS NOODLES)



Spring Vegetable Japchae (Korean Glass Noodles) image

Japchae is a savory Korean stir-fry with mixed vegetables, beef and sweet potato noodles. Also known as glass noodles, sweet potato noodles can be found in Asian markets; once cooked, the noodles turn translucent, light and chewy. (They are also wheat-free, so they are a great option for those avoiding gluten.) The noodles are cooked first, then sit in the sauce, absorbing all of the garlicky sesame and soy flavors like a sponge. This springtime japchae celebrates crisp asparagus and snap peas. Japchae can be made a few hours ahead and served at room temperature, making it the perfect dish for potlucks and picnics.

Provided by Kay Chun

Categories     dinner, lunch, noodles, vegetables, main course, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1/4 cup low-sodium soy sauce
1 tablespoon minced garlic
1 tablespoon turbinado sugar (or brown sugar)
1 tablespoon toasted sesame oil
Kosher salt and black pepper
12 ounces dried sweet potato noodles (glass noodles)
3 tablespoons safflower or canola oil
1/2 small yellow onion, thinly sliced (about 1/2 cup)
4 ounces carrots, peeled and cut into matchsticks (about 1 cup)
4 ounces fresh shiitake mushrooms, stemmed and thinly sliced (about 1 1/2 cups)
1 medium yellow bell pepper, cored, seeded and sliced into 1/8-inch-thick strips
4 ounces sugar snap peas, thinly sliced lengthwise (about 1 1/2 cups)
6 ounces asparagus, trimmed and thinly sliced on a bias, tips kept whole (about 1 heaping cup)
4 ounces baby spinach (about 2 packed cups)
Toasted sesame seeds, for garnish

Steps:

  • Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper.
  • In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.
  • In a large skillet, heat 2 tablespoons safflower oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
  • Add mushrooms and half the remaining sauce (about 1 1/2 tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.
  • Add the remaining 1 tablespoon safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.
  • Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.

CHAPCHAE (NOODLES WITH BEEF AND MIXED VEGETABLES)



Chapchae (Noodles With Beef and Mixed Vegetables) image

From cookinglight. Chapchae is a Korean noodle dish. I think you can substitute the steak with other meats or seafood--it's mostly to add a little meaty flavor. * I use the sweet potato noodles for more authenticity in place of the bean thread noodles (I boil them for 5 minutes then rinse with cold water thoroughly). It takes a while to make this but it's really authentic and flavorful.

Provided by spicytunaroll

Categories     One Dish Meal

Time 1h30m

Yield 7 cups, 4 serving(s)

Number Of Ingredients 22

1 teaspoon cornstarch
8 ounces beef eye round, trimmed and thinly sliced
1 tablespoon low sodium soy sauce
1 1/2 teaspoons minced peeled fresh ginger
2 teaspoons sambal oelek or 2 teaspoons thai chili paste
1/2 teaspoon dark sesame oil
3 garlic cloves, minced
cooking spray
1 (3 3/4 ounce) package uncooked bean threads (cellophane noodles)
1 teaspoon dark sesame oil
1 teaspoon vegetable oil
1/2 teaspoon crushed red pepper flakes
5 garlic cloves, minced
3 cups sliced shiitake mushroom caps (about 6 ounces mushrooms)
1 cup diagonally sliced green onion
1 cup julienne-cut carrot
1 (10 ounce) bag fresh spinach
1/3 cup low sodium soy sauce
1 tablespoon brown sugar
1 tablespoon rice vinegar
1 tablespoon dark sesame oil
1 tablespoon sesame seeds, toasted

Steps:

  • To prepare beef, sprinkle cornstarch over beef; toss to combine. Add 1 tablespoon soy sauce and next 4 ingredients (1 tablespoon soy sauce through 3 garlic cloves); toss well to coat. Cover and refrigerate 30 minutes to 1 hour.
  • Heat a large nonstick skillet or wok coated with cooking spray over medium-high heat. Add beef mixture; stir-fry 3 minutes or until done. Remove mixture from pan. Cover and keep warm.
  • To prepare noodles, pour boiling water over noodles; let stand 10 minutes or until tender. Drain and rinse with cold water. Drain. Snip noodles several times with kitchen shears.
  • To prepare vegetables, wipe skillet or wok clean with paper towels. Heat 1 teaspoon sesame oil and vegetable oil in pan over medium-high heat. Add red pepper and 5 garlic cloves; stir-fry 30 seconds. Add mushrooms, onions, and carrot; stir-fry 3 minutes. Add half of spinach; stir-fry 2 minutes or until spinach wilts. Add remaining spinach; stir-fry 2 minutes or until spinach wilts.
  • Reduce heat to medium-low. Add beef mixture and noodles to pan, stirring well to combine. Combine 1/3 cup soy sauce, brown sugar, vinegar, and 1 tablespoon sesame oil, stirring with a whisk. Drizzle over noodle mixture; stir well to combine. Cook over medium-low heat 3 minutes or until thoroughly heated. Sprinkle with sesame seeds.

JAB CHAE (KOREAN NOODLES)



Jab Chae (Korean Noodles) image

A great Korean noodle recipe. I used these vegetables here but you can use whatever vegetables you like.

Provided by Ann Lee

Categories     World Cuisine Recipes     Asian     Korean

Time 40m

Yield 4

Number Of Ingredients 13

3 cups water
½ pound sweet potato vermicelli noodles
1 tablespoon vegetable oil, divided, or as needed
3 ½ ounces beef tenderloin, cut into strips
1 clove garlic, crushed
salt and ground black pepper to taste
1 onion, thinly sliced
1 carrot, cut into matchstick-size pieces
2 spring onions, cut into 2-inch pieces
2 tablespoons soy sauce
2 teaspoons white sugar
½ teaspoon sesame seeds
½ teaspoon sesame oil

Steps:

  • Bring water to a boil in a pot; add vermicelli noodles. Cook noodles until clear and soft, 10 to 12 minutes. Drain noodles in a colander; let sit for 10 minutes. Rinse noodles with cold water. Cut the noodles 2 to 3 times.
  • Heat 1 teaspoon oil in a skillet over medium-high heat; saute beef, garlic, salt, and pepper until beef is cooked through, 3 to 4 minutes. Transfer beef to a large bowl.
  • Heat 1 teaspoon oil in the same skillet; saute onion, salt, and pepper until slightly tender, 2 to 3 minutes. Add onion to beef. Heat 1 teaspoon oil in the same skillet; saute carrot, salt, and pepper until slightly tender, 2 to 3 minutes. Add carrot to beef mixture. Heat 1 teaspoon oil in the same skillet; saute spring onions, salt, and pepper until slightly tender, about 1 minute. Add spring onions to beef mixture.
  • Mix noodles with beef mixture.
  • Whisk soy sauce, sugar, sesame seeds, and sesame oil together in a bowl; pour over noodle mixture and mix well.

Nutrition Facts : Calories 320.3 calories, Carbohydrate 58.6 g, Cholesterol 13.9 mg, Fat 7 g, Fiber 2 g, Protein 5.7 g, SaturatedFat 1.7 g, Sodium 523.2 mg, Sugar 5.5 g

CHOP CHAE (KOREAN MIXED VEGETABLES WITH BEEF AND NOODLES)



Chop Chae (Korean Mixed Vegetables With Beef and Noodles) image

Make and share this Chop Chae (Korean Mixed Vegetables With Beef and Noodles) recipe from Food.com.

Provided by Topher

Categories     One Dish Meal

Time 1h

Yield 4 serving(s)

Number Of Ingredients 16

6 dried shiitake mushrooms
4 ounces uncooked cellophane noodles
2 tablespoons sesame oil
2 teaspoons soy sauce
2 teaspoons sugar
3 teaspoons toasted sesame seeds, divided
2 teaspoons rice wine
1 garlic clove, minced
1/4 teaspoon pepper
1/2 lb sirloin beef, sliced thinly
1 tablespoon canola oil, divided
1 cup shredded cabbage
1 medium Spanish onion, sliced
1 medium carrot, peeled and shredded
2 green onions, chopped
2 cups torn spinach

Steps:

  • Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
  • Cook noodles in boiling water for 10 minutes.
  • Drain and rinse in cold water, then cut into 4-5" length.
  • Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
  • Add half of mixture to sirloin in another bowl; mix and set aside.
  • Reserve other half of sauce.
  • Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
  • Add spinach and saute for 1 additional minute.
  • Add mushrooms and noodles and remove from heat.
  • Mix well and put in serving bowl; set aside.
  • Heat remaining canola oil in skillet, add sirloin and cook until done.
  • Add to vegetables and noodles.
  • Add reserved sauce and mix well.
  • Serve.

Nutrition Facts : Calories 266, Fat 12.2, SaturatedFat 1.5, Sodium 199.5, Carbohydrate 38.2, Fiber 3.2, Sugar 5, Protein 2.8

JAP CHAE: KOREAN NOODLES



Jap Chae: Korean Noodles image

Provided by Elaine Louie

Categories     brunch, dinner, easy, lunch, quick, main course

Time 3h

Yield 2 servings

Number Of Ingredients 13

4 ounces Korean dried sweet potato noodles
3 teaspoons sesame oil
2 tablespoons soy sauce
2 teaspoons sugar
2 tablespoons peanut or other vegetable oil
2 Napa or other cabbage leaves, thinly sliced
Half a carrot, julienned to make about 1/4 cup
1/4 teaspoon minced garlic
3 scallions, white and light green parts only, trimmed and cut into 2-inch lengths
4 fresh shiitake or dried shiitake mushrooms that have been soaked 1-2 hours, stemmed and thinly sliced
10 spinach leaves and stems, washed well, drained, and squeezed dry
1/4 teaspoon freshly ground black pepper
1 teaspoon toasted sesame seeds

Steps:

  • Bring a medium pot of water to a boil. Add noodles, and cook until tender-chewy, about 5 minutes. Drain and rinse with cold water. Shake excess water off and transfer to a bowl. Using kitchen shears, cut noodles into 8-inch lengths. Add 1 1/2 teaspoons sesame oil, mix well, and set aside.
  • In a small bowl, combine soy sauce and sugar. Mix well, and set aside.
  • Place a wok or large sauté pan over high heat, add peanut oil, and swirl to coat the entire wok or pan. When the oil is shimmering, add the cabbage and carrot and cook until tender, stirring occasionally, 1 to 3 minutes.
  • Add garlic, scallions, and mushrooms. Fry until scallions begin to soften, about 1 minute. Add spinach, soy sauce-sugar mixture, noodles, and black pepper. Cook until noodles are heated through, stirring vigorously, about 3 minutes. Turn off heat, and add sesame seeds and remaining 1 1/2 teaspoons of sesame oil. Mix well. Divide between two plates, and serve.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 57 grams, Fat 24 grams, Fiber 6 grams, Protein 13 grams, SaturatedFat 3 grams, Sodium 948 milligrams, Sugar 7 grams, TransFat 0 grams

JAP CHAE KOREAN GLASS NOODLES



Jap Chae Korean Glass Noodles image

Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!

Provided by feistyrebel

Categories     World Cuisine Recipes     Asian     Korean

Time 40m

Yield 2

Number Of Ingredients 13

½ pound Korean dang myun noodles
1 teaspoon sesame oil
2 tablespoons soy sauce
2 teaspoons white sugar
1 tablespoon vegetable oil
2 cloves garlic, minced
¾ cup thinly sliced onions
2 carrots, cut into match-stick size pieces
½ pound asparagus, thinly sliced
3 green onions cut into 1-inch pieces
½ cup dried shiitake mushrooms, soaked until soft, then sliced into strips
1 tablespoon sesame seeds
1 ½ teaspoons sesame oil

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
  • Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

Nutrition Facts : Calories 673.2 calories, Carbohydrate 117.2 g, Fat 17.3 g, Fiber 10.7 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 1639.1 mg, Sugar 13.4 g

Related Topics