Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Korean Chap Chae (Vegetarian) Recipe
    Lost? Site Map

    Korean Chap Chae (Vegetarian)

    Korean Chap Chae (Vegetarian). Photo by Rinshinomori

    1/3 Photos of Korean Chap Chae (Vegetarian)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    AmandaInOz's Note:

    Yummy vegetarian noodle dish.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Soak Chinese mushrooms in 1 cup hot water for 20 minutes.
    2. 2
      When they have softened, cut off the hard stems and slice the caps fine.
    3. 3
      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.
    4. 4
      Peel carrot, cut into 3 sections and then into fine julienne strips.
    5. 5
      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.
    6. 6
      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.
    7. 7
      Cut the scallions into 2 1/2 inch sections and quarter the section with the bulb lengthwise.
    8. 8
      Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage, and scallions in a bowl. Mix well, separating all the spinach leaves.
    9. 9
      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.
    10. 10
      Add all the vegetables in the bowl. Stir-fry for 3 to 4 minutes or until the vegetables are tender-crisp.
    11. 11
      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.
    12. 12
      Season to taste.

    Ratings & Reviews:

    • on January 05, 2009

      45

      I thought this was pretty good. Lots of veggies, this dish cooks quickly, but this dish is mainly prep time. I used chinese soy sauce instead of japanese and the flavor to this dish was very subtle. I added more soy sauce for a bit more flavor. Sugar is in the ingredients list, but not noted in the directions. My boyfriend said this would be a good accompaniment to another dish, but doesn't really stand as a main dish on its own. I would make this again. Thank you for posting.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2008

      55

      This is a very tasty vegetarian chap chae full of wonderful veggies. I was serving this recipe as a part of my all vegetarian menu, but I can see this recipe easily accompany heavier and spicier meat dishes such as kalbi or bulgogi. Because there was no spicier meat dishes being served with this dish, I did end up adding another 1 T soy sauce and a bit more sugar to the dish. Zucchini was julienned much like carrot. Thank you Amanda for posting this yummy recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 05, 2008

      45

      All my favorite veggies in one meal! The sauce is very light and neutral so you can taste the fresh flavors of the vegetables, or add spicy or sweet sauces at the table if you like. I used low calorie/low carb shirataki noodles. Easy and good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Korean Chap Chae (Vegetarian)

    Serving Size: 1 (150 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 237.5
     
    Calories from Fat 156
    65%
    Total Fat 17.3 g
    26%
    Saturated Fat 2.3 g
    11%
    Cholesterol 0.0 mg
    0%
    Sodium 590.2 mg
    24%
    Total Carbohydrate 19.6 g
    6%
    Dietary Fiber 2.2 g
    9%
    Sugars 3.0 g
    12%
    Protein 2.9 g
    5%

    The following items or measurements are not included:

    Chinese black mushrooms

    Chinese cabbage

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites