Thursday, January 17, 2013

At Home: Chap Chae

Another classic Korean dish made by my mother is Chap Chae (Glass Noodles).  This mild noodle dish is loaded with meat and veggies and is the perfect accompaniment to grilled meat and rice, or great to eat on its own.   My mom usually makes a meatless version for me.  These "glass noodles" are made from sweet potatoes and are really unique.  Check out Sunny's recipe in this next installment of What Micky Eats...At Home.

Sunny's Chap Chae (Glass Noodles)
  • 1 package of Chap Chae Dang Myun Noodle
  • 4 Tbsp vegetable oil
  • 1 carrot, shredded
  • 1 cup spinach
  • 2 cups Woodear mushrooms, sliced
  • 1 onion, sliced
  • 2 eggs
  • 2 cups meat, sliced (chicken, beef, or pork)
  • 3 Tbsp soy sauce
  • 2 ½ Tbsp sugar
  • 2 teasp garlic, minced
  • 2 teasp black pepper
  • 2 Tbsp sesame oil
- Boil water, and cook noodles for about 5 minutes.
- Rinse noodles well, about 2-3 times under cold water.  Drain well and set aside.
- Dunk spinach into hot boiling water, remove quickly. Drain well and season with sesame oil and salt. Set aside.
- Cook the eggs omelette style.  Fold, slice into thin strips. Set aside.
- In a heated pan, stir fry the meat, mushrooms, onion, carrots with soy sauce, sugar, garlic, black pepper, and sesame oil. (Omit the meat for a vegetarian version.)
- Add the cold noodles and spinach, mix well to coat.
- Serve with egg strips on top as garnish.

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