Korean chap chee noodles

    Korean chap chee noodles

    Recipe photo: Korean chap chee noodles
    4

    Korean chap chee noodles

    (127)
    55min


    126 people made this

    About this recipe: Strips of marinated beef are stir-fried with onions, carrots, cabbage and noodles. You could use strips of pork fillet or chicken breasts if you prefer.

    Ingredients
    Serves: 4 

    • 1 tablespoon soy sauce
    • 1 tablespoon sesame oil
    • 2 spring onions, finely chopped
    • 1 clove garlic, minced
    • 1 teaspoon sesame seeds
    • 1 teaspoon sugar
    • 1/4 teaspoon black pepper
    • 150g (5 oz) beef sirloin, thinly sliced
    • 2 tablespoons vegetable oil
    • 75g (3 oz) thinly sliced carrots
    • 75g (3 oz) sliced bamboo shoots, drained
    • 115g (4 oz) cabbage, sliced
    • 100g (3 3/4 oz) chopped fresh spinach
    • 75g (3 oz) cellophane noodles (glass noodles), soaked in warm water
    • 2 tablespoons soy sauce
    • 1 tablespoon sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper

    Method
    Prep:35min  ›  Cook:20min  ›  Ready in:55min 

    1. In a large bowl, combine 1 tablespoon soy sauce, sesame oil, spring onions, garlic, sesame seeds, 1 teaspoon sugar and 1/4 teaspoon pepper. Stir in sliced beef and marinate at room temperature for 15 minutes.
    2. Heat wok or large frying pan over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, cabbage and spinach. Add 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.
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    Reviews & ratings
    Average global rating:
    (127)

    Reviews in English (91)

    by
    110

    Traditionally, bamboo shoots are not used in korean cooking. I advice subsititing the bamboo shoots for shitake mushrooms. Also, I would add yellow onions in addition to the green onions and more garlic. We Koreans incorporate a lot of garlic in our cooking. I do not usually add nappa cabbage to my version, but it is nice to add for the additional color.  -  10 Apr 2007  (Review from Allrecipes US | Canada)

    by
    82

    this is not the correct way to make the original recipe. instead of napa cabbage and bamboo shoots try fresh(boiled) or frozen spinach drained with a little sesame oil on it... and adivce is to slighty sautee the veges before adding them to the noodles.. and it looks prettier if the carrots are cut into veritcal pieces.. and sauteed onions with this dish wouldnt be bad.. lol personally i love it the way my momma makes it ^^~  -  23 Oct 2006  (Review from Allrecipes US | Canada)

    by
    56

    I work in a Korean run restaurant and every once in a while, my bosses mom makes Chap Chae. It's my most favourite Korean dish. This is a very good recipe, the only thing I changed was I used sweet potato noodles instead of the cellophane noodles.  -  17 Jan 2005  (Review from Allrecipes US | Canada)

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