Best Korean Chap Chae Vegetarian Recipes

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KOREAN CHAP CHAE (VEGETARIAN)



Korean Chap Chae (Vegetarian) image

Make and share this Korean Chap Chae (Vegetarian) recipe from Food.com.

Provided by AmandaInOz

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 14

2 ounces cellophane noodles or 2 ounces mung bean noodles, cooked and drained
6 Chinese black mushrooms, dried
1/3 lb tender spinach leaves
1 carrot
1 small zucchini
3 medium fresh mushrooms
2 leaves Chinese cabbage
4 scallions
4 tablespoons vegetable oil
1 tablespoon sesame oil
3 garlic cloves, minced
1 tablespoon Japanese soy sauce
1 teaspoon sugar
1/2 teaspoon salt

Steps:

  • Soak Chinese mushrooms in 1 cup hot water for 20 minutes.
  • When they have softened, cut off the hard stems and slice the caps fine.
  • Drop spinach into 10 cups of boiling water and boil rapidly for 2 minutes. Drain, run under cold water then squeeze out as much moisture as possible.
  • Peel carrot, cut into 3 sections and then into fine julienne strips.
  • Wipe off the fresh mushrooms and break off their stems. Cut the caps into very fine slices. Cut the nonwoody part of the stems into matchstick pieces.
  • Cut away and discard the curly, tender part of the cabbage leaves. Save only the V-shaped core of the leaves and cut this into julienne strips.
  • Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise.
  • Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves.
  • Heat the vegetable oil and the sesame oil in a wok over a medium-high flame. When hot, put in the garlic and stir-fry for 10 seconds.
  • Add all the vegetables in the bowl. Stir-fry for 3 to 4 minutes or until the vegetables are tender-crisp.
  • Turn the heat to low, and add the drained noodles, soy sauce, and salt. Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
  • Season to taste.

Nutrition Facts : Calories 237.6, Fat 17.3, SaturatedFat 2.3, Sodium 590.3, Carbohydrate 19.6, Fiber 2.3, Sugar 3.1, Protein 2.9

VEGAN JAPCHAE KOREAN NOODLES



Vegan Japchae Korean Noodles image

This is a delicious vegan Korean noodle dish that is typically served cold, but is also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots.

Provided by Melissa

Categories     100+ Pasta and Noodle Recipes     Noodle Recipes

Time 27m

Yield 4

Number Of Ingredients 12

1 (12 ounce) package Korean sweet potato noodles (dangmyun)
5 teaspoons sesame oil, divided
ΒΌ cup soy sauce
4 teaspoons white sugar
1 tablespoon vegetable oil
3 carrots, cut into matchsticks
1 onion, thinly sliced
1 cup shiitake mushrooms, sliced
6 green onions, chopped
4 cloves garlic, minced
1 (16 ounce) bag fresh spinach
1 tablespoon sesame seeds

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
  • Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.
  • Combine soy sauce and sugar in a bowl.
  • Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 73.5 g, Fat 12.3 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1551.8 mg, Sugar 10.9 g

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