KOREAN-STYLE NOODLES WITH VEGETABLES (CHAP CHAE)
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
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
VEGETARIAN KOREAN NOODLES (JAPCHAE)
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the sauce: Combine the sugar, tamari, rice wine vinegar, sesame oil and ginger in a small bowl. Whisk until the sugar is dissolved. Set aside.
- For the noodles: Bring a large pot of salted water to a boil. Add the noodles and stir to help submerge them. Cook until the noodles are just barely cooked, 6 to 8 minutes. Drain and rinse with cold water. Using kitchen shears or a clean pair of scissors, cut the noodles into approximately 8-inch lengths. Set aside.
- Heat the grapeseed oil in a large skillet over high heat. Add the oyster and shiitake mushrooms and cook, stirring often with a wooden spoon, for about 5 minutes, or until the mushrooms are beginning to brown. Add the shallots and 1/4 teaspoon salt and cook until fragrant, another 2 minutes. Add the red pepper, garlic and scallions to the pan, reduce the heat to medium-high and cook for an additional 3 minutes, or until the peppers are beginning to soften. Add the kale and the cooked noodles and saute another 3 minutes, stirring often to coat the noodles in the oil and to wilt the kale. Add the sauce and toss to coat. Top with sesame seeds if desired.
CHAP CHEE NOODLES
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
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
KOREAN-STYLE NOODLES WITH VEGETABLES
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.
KOREAN CHAP CHAE (VEGETARIAN)
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
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
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