Chop Chae Korean Mixed Vegetables With Beef And Noodles 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

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

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.

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

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

KOREAN-STYLE NOODLES WITH VEGETABLES



Korean-Style Noodles with Vegetables image

Categories     Mushroom     Onion     Stir-Fry     Vegetarian     Quick & Easy     Spinach     Carrot     Healthy     Vegan     Noodle     Gourmet

Yield Makes 4 servings

Number Of Ingredients 10

5 to 6 oz very thin bean thread noodles* (in small skeins, also known as cellophane, glass, or mung bean noodles)
1/2 cup tamari* (wheat-free sauce from refined soy)
3 tablespoons Asian sesame oil
3 tablespoons sugar
1 tablespoon chopped garlic (2 cloves)
1 tablespoon safflower oil
1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
3 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
1/4 lb mushrooms, trimmed and sliced 1/8 inch thick (1 1/2 cups)
3 cups baby spinach (2 1/2 oz)

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.

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