Chap Chae - Korean Noodles

Chap Chae - Korean Noodles


2 people made this

Also known as jab chae, these delicious Korean noodles are sauteed with strips of tender and lean beef, garlic, carrot and onion then seasoned with a sesame sauce.

Ann Lee

Serves: 4 

  • 3 cups (750ml) water
  • 250g Korean chap chae sweet potato noodles or rice vermicelli
  • 100g lean beef, cut into strips
  • 1 tablespoon olive oil, as needed
  • 1 small clove garlic, crushed
  • salt and pepper, to taste
  • 1 medium carrot, sliced into 5cm thin sticks
  • 1 onion, thinly sliced
  • 2 spring onions, cut into 5cm lengths
  • Sauce
  • 2 tablespoons (30ml) soy sauce
  • 2 teaspoons caster sugar
  • 1/2 teaspoon sesame seeds
  • 1/2 teaspoon sesame oil

Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

  1. Boil the water and add the vermicelli noodles. Cook for 10-12 minutes until the noodles are clear and soft. Drain in a colander, let it sit for 10 minutes and rinse with cold water. Cut the noodles 2-3 times.
  2. Saute beef with a little oil, garlic, pinch of salt and black pepper. Then saute individually the carrot, onion and spring onion with a small amount of oil each, along with a pinch of salt and black pepper.
  3. Put all of the ingredients into a large bowl. Put the noodles into the bowl; add the sauce ingredients mix well.

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