Chapchaenoodleswithbeefandmixedvegetables Recipes

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CHAP CHEE NOODLES



Chap Chee Noodles image

A Korean-style noodle dish made with meat and vegetables.

Provided by Chris J

Categories     World Cuisine Recipes     Asian     Korean

Time 55m

Yield 4

Number Of Ingredients 18

1 tablespoon soy sauce
1 tablespoon sesame oil
2 green onions, finely chopped
1 clove garlic, minced
1 teaspoon sesame seeds
1 teaspoon sugar
¼ teaspoon black pepper
⅓ pound beef top sirloin, thinly sliced
2 tablespoons vegetable oil
½ cup thinly sliced carrots
½ cup sliced bamboo shoots, drained
¼ pound napa cabbage, sliced
2 cups chopped fresh spinach
3 ounces cellophane noodles, soaked in warm water
2 tablespoons soy sauce
1 tablespoon sugar
½ teaspoon salt
¼ teaspoon black pepper

Steps:

  • In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
  • Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Nutrition Facts : Calories 259.6 calories, Carbohydrate 26.8 g, Cholesterol 23.1 mg, Fat 12.5 g, Fiber 2 g, Protein 10.6 g, SaturatedFat 2.2 g, Sodium 1024.5 mg, Sugar 5 g

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.

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

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

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