Chap Chee Noodles Recipes

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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.

KOREAN STIR-FRIED NOODLES (JAP CHAE OR CHAP CHAE)



Korean Stir-Fried Noodles (Jap Chae or Chap Chae) image

Chap chae, Korean glass noodles or stir-fried noodles, is one of the most popular noodle dishes in Korea. Learn how to make it at home.

Provided by Naomi Imatome-Yun

Categories     Appetizer     Dinner     Entree     Lunch     Side Dish

Time 30m

Yield 4

Number Of Ingredients 14

1 sweet onion , sliced into thin strips
2 cloves garlic, finely chopped
1/2 pound baby spinach ( parboiled )
2 carrots (julienned)
3 scallions (chopped)
1/2 cup Napa cabbage (chopped)
5 shiitake mushrooms (rehydrated if dried and then sliced)
2 tablespoons vegetable oil (or ​ olive oil )
2 tablespoons sesame oil
8 ounces glass noodles , cooked according to package directions
3 tablespoons soy sauce
1 teaspoon sugar
Salt (to taste)
Optional: sesame seeds

Steps:

  • Gather the ingredients.
  • In a large skillet or wok over medium heat, heat the vegetable oil and 1 tablespoon of the sesame oil until it shimmers.
  • Add onion slices and garlic and sauté until fragrant, about 1 minute.
  • Add the spinach, carrots, scallions, napa cabbage, and mushrooms and sauté until half cooked and still a bit crunchy, 3 to 4 minutes.
  • Turn the heat to low and add cooked noodles, soy sauce , sugar, and the remaining 1 tablespoon sesame oil.
  • Sauté continuously until the mixture is well combined, about 2 minutes more.
  • Adjust to taste with more salt or soy sauce, if needed.
  • Garnish with the sesame seeds , if using, and serve immediately.

Nutrition Facts : Calories 487 kcal, Carbohydrate 75 g, Cholesterol 0 mg, Fiber 9 g, Protein 13 g, SaturatedFat 2 g, Sodium 1491 mg, Fat 18 g, ServingSize 4 servings, UnsaturatedFat 14 g

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

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