Chap Chae

In the mood for noodle night? We suggest you try something new, like this Korean dish. It’s as yummy as it is easy, and can be eaten hot or cold.

Serves 4 to 6  Prep Time 10 minutes  Cooking Time 10 minutes

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

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, and serve.

Substitution tip  If glass noodles are not available, you can use sotanghon instead.

Photography by David Hanson │ Styling by Elaine P. Lim │ Food Preparation by Aileen A. Anastacio │ Props from Robinsons Department Store

• nina Nov 12 2010 @ 08:00pm Report Abuse

     

  How long do chap chae noodles last after cooking? thanks
• lucci Feb 23 2010 @ 10:11pm Report Abuse

     

  must try recipe. very easy to make, simply yummy.