Chap chae literally means “mixed and stirred” it is the most popular and very simple noodle dish in Korea. Chap chae is most commonly served as a side dish, though it may also be eaten as a main dish. It is also often served on a bed of rice.
Try this healthy noodles dish on weeknights or whenever you are in the mood for noodle night!
What you need:
8 ounces of mung bean noodles, soaked in warm water for 10 minutes (also known as cellophane or glass noodles)
1/2 cup light soy sauce
3 tablespoons sesame oil
2 tablespoons sugar
1 tablespoon minced garlic
2 tablespoons corn oil
1 onion, sliced lengthwise
2 cups sliced fresh button or oyster mushrooms
100 grams tenderloin beef, sliced thinly
1 carrot, julienned
a handful of spinach leaves
sesame seeds (optional)
What to do:
Drain soaked noodles. In a pot, cook noodles in boiling water until tender, about 2 minutes, and drain. Rinse in cold water until cool.
In a bowl, combine light soy sauce, sesame oil, sugar and garlic. Mix until sugar is dissolved.
Heat corn oil in a saute pan. Saute the onions, add the mushrooms, and cook until slightly tender.
Add the beef slices. Cook for 2 to 3 minutes. Stir in the carrots and spinach leaves.
Add the sauce mixture to the pan, then stir in the noodles. Cook until most of the liquid has been absorbed. Removed from heat, transfer to a serving plate, top with sesame seeds as desired and serve.
Serves: 5 Prep Time: 10 minutes Cooking Time: 15 minutes
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