Sweet Potato Noodles - {Chapchae}

Sweet Potato Noodles - {Chapchae}

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    package sweet potato noodles - (½ lb) (available at Korean markets)

  • 10

    dried shiitake mushrooms - (to 12)

  • ¼

    cup vegetable oil divided

  • 1

    pound sliced rib-eye or bulgogi beef sliced in strips

  • 4

    garlic cloves minced, divided

  • ½

    cup soy sauce plus

  • 1

    tablespoon soy sauce divided

  • 2

    tablespoons sesame oil plus

  • 2

    teaspoons sesame oil divided

  • 2

    teaspoons crushed toasted sesame seeds divided

  • 2

    bunches spinach roots trimmed

  • 2

    teaspoons salt divided

  • 2

    white onions sliced

  • 2

    carrots thinly sliced

  • 1

    small green bell pepper thinly sliced

  • 1

    bunch green onions cut 1" pieces

  • 1

    tablespoon toasted sesame seeds whole

  • Toasted sesame seeds for optional garnish

  • ½

    cup sugar

Directions

Break the noodles into 6- or 7-inch pieces, then cook them in boiling water until the noodles are translucent and slightly springy when pulled, 4 to 5 minutes. Be careful not to overcook the noodles or they will lose their flavor and chewy texture. Immediately drain and rinse them thoroughly in cold water. Soak the mushrooms in cold water for about 1 hour. Squeeze the liquid from the mushrooms, cut off the stems and discard them. Slice the mushrooms. Heat 2 tablespoons of oil in a skillet over high heat. Add the mushrooms, beef, 2 cloves of minced garlic, 1 tablespoon of soy sauce, 1 teaspoon of sesame oil and 1 teaspoon of crushed sesame seeds and cook until the beef is cooked through and no longer pink, about 3 to 4 minutes. Remove from the heat and set aside. In boiling water, blanch the spinach. Squeeze the water from the leaves and cut them in half. In a bowl, combine the spinach, the remaining 2 cloves of minced garlic, 1 teaspoon of salt, 1 teaspoon of sesame oil, 1 teaspoon of crushed sesame seeds and mix. Set aside. Heat 2 tablespoons of oil in a skillet over high heat. Add the white onions, carrots, green pepper and 1 teaspoon of salt and cook until the onions and peppers start to soften, 3 to 4 minutes. Add the green onions and stir-fry for about a minute more. Remove from the heat and set aside. In a large bowl, thoroughly combine the noodles, beef mixture, spinach, onion mixture, 1/2 cup of soy sauce, remaining 2 tablespoons of sesame oil, 1 tablespoon whole toasted sesame seeds and the sugar. Serve warm, sprinkled with whole sesame seeds if desired. This recipe yields 10 servings. Each serving: 591 calories; 1,465 mg sodium; 26 mg cholesterol; 19 grams fat; 4 grams saturated fat; 94 grams carbohydrates; 13 grams protein; 2.50 grams fiber.


Nutrition

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