Chap Chae - Korean Noodles
Chap Chae - Korean Noodles
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.
Ingredients
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
Directions
Preparation:20min ›
Cook:20min ›
Ready in:40min
- 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.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(5)
Reviews in English (2)
Always happy to be introduced to new (at least to me) gluten free noodles. These will become a frequent menu component in my house. My package said to cook for five minutes, so I followed the package instead of the recipe. They are more like a glass noodle than starchy rice versions. I didn't follow step 3, I just sautéed everything together instead of each single ingredient separately. I added a bit of rice vinegar to the sauce but it is good as written. I added hot peppers and bok choy to the sauté. Thank you for the recipe. - 01 Jun 2017 (Review from Allrecipes USA and Canada)
I love this have made it a few times now and its great. I take it to party's and it always goes down a treat - 25 Sep 2014 (Review from Allrecipes Southeast Asia)
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