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.
- 5 -6 ounces bean thread noodles (very thin bean thread style, sold in small skeins, also known as cellophane, glass, or mung bean noo)
- 1⁄2 cup reduced-sodium tamari soy sauce (wheat-free sauce from refined soy)
- 3 tablespoons toasted sesame oil (Asian-style)
- 3 tablespoons sugar
- 1 tablespoon chopped garlic (2 cloves)
- 1 tablespoon safflower oil (or another tbsp of sesame oil)
- 1 medium onion, sliced lengthwise 1/8 inch thick (1 1/2 cups)
- 2 medium carrots, cut into 1/8-inch-thick matchsticks (2 inches long)
- 1⁄2 lb mushroom, trimmed and sliced 1/8 inch thick (3 cups, preferably shiitake, but any will do)
- 4 cups Baby Spinach
- sesame seeds (to taste)
- cayenne (to taste) or other hot black pepper (to taste)
- 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.
I really enjoyed this dish. I used premium tamari soy sauce and it was a little bit salty so next time I'll use a little bit less soy sauce. Other than that, it was very tasty and very much like the restaurant made chap chae.
Great recipe! My boyfriend is Korean and after he tasted it he said it was almost as good as his mother's...which is a high compliment! I did use the traditional sweet potato noodles that you can buy at an Asian food market, which have to be cooked longer. I also like to shave pieces of carrot off the root with a parer- they cook faster. Oh, and I had run out of sugar and so I used honey and a little cayenne, and I've made it since with white sugar but find that the honey-cayenne combo is much more flavorful. Thanks!
This was pretty good! I bet adding the snow peas would add a nice crunch to this dish. I added 1/2 cup chopped green onions and some chili oil for spiciness. This would be yummy served with korean kalbi shortribs and kimchi!! Thanks!