Chap Chae

By dedmund

Ingredients

• 250 grams mung bean noodles,
• soaked in warm water for 10 minutes
• 1/2 cup light soy sauce
• 3 tablespoons sesame oil
• 2 tablespoons sugar
• 1 tablespoon minced garlic
• 2 tablespoons corn oil
• 1 onion, sliced lengthwise
• 1 package (about 2 cups) fresh button or
• oyster mushrooms, sliced
• 100 grams tenderloin beef, sliced thinly
• carrot, julienned
• a handful of spinach leaves
• sesame seeds for garnish
• egg - fried

Details

Servings 1
Adapted from yummy.ph

Preparation

Step 1

1 Drain soaked noodles. In a pot, cook noodles in boiling water until tender, about 2 minutes, and drain. Rinse in cold water until cool.

2 In a bowl, combine light soy sauce, sesame oil, sugar, and garlic. Mix until sugar is dissolved.

3 Heat corn oil in a wok or sauté pan. Sauté the onions, add the mushrooms, and cook until slightly tender.

4 Add the beef slices. Cook for 2 to 3 minutes. Stir in the carrots and spinach leaves.

5 Add the sauce mixture to the pan, then stir in the noodles. Cook until most of the liquid has been absorbed. Remove from heat, transfer to a serving plate, sprinkle with sesame seeds, and serve.

Top with Fried Egg

Substitution tip: If glass noodles are not available, you can use sotanghon (vermicelli noodles) instead.