Chap Chae Noodles

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  • 8 ounce(s) Black chap chae noodles
  • 1 clove(s) garlic finely chopped
  • 1 piece(s) sweet onion sliced into thin strips
  • 1/2 pound(s) baby spinach parboiled
  • 2 piece(s) carrots julienned
  • 3 piece(s) scallions chopped
  • 1/2 cup(s) Napa cabbage chopped
  • 5 piece(s) shiitake mushrooms rehydrated if dried and then sliced
  • 2 tablespoon(s) vegetable or olive oil
  • 2 tablespoon(s) sesame oil
  • 3 tablespoon(s) soy sauce
  • 1 teaspoon(s) sugar
  • Salt to taste
  • Sesame seeds (optional)
  • 6 ounce(s) beef or pork (sukiyaki slice)


  1. 1.Cook noodles according to package directions.
  2. 2.In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil.

  3. 3.Add onion slices and garlic and sauté for about 1 minute.
  4. 4.Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy.
  5. 5.Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil.

  6. 6.Mix to combine and cook for another 2 minutes.
  7. 7.Add salt or more soy sauce if needed.
  8. 8.If using sesame seeds, add them at finish.
January 2014

This recipe is a personal recipe added by violetastrash1 and has not been tested or endorsed by MyRecipes.

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