Chapchea (Korean Noodles)

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4 Servings
Korean Vermicelli
Korean
Korean Vermicelli

8 oz. Chinese vermicelli
1 sweet on sliced into thin strips
2 cloves lic finely chopped
1/2 pound y spinach parboiled
2 rots julienned
3 llions chopped
1/2 cup chopped Napa bage
5 shiitake hrooms rehydrated if dried and then sliced
2 tbsp vegetable or ve oil
2 tbsp ame oil
3 tbsp sauce
1 tsp ar
1 pinch of t to taste
1 tbsp ame seeds (optional)
6 oz. f or pork (optional)*

1. Cook noodles according to package directions. 2. In a large pan or wok over medium heat, heat vegetable (or olive) oil and 1 Tbsp sesame oil. 3. Add onion slices and garlic and sauté for about 1 minute. 4. Add rest of vegetables and cook for 4-5 minutes, until the vegetables are half-cooked and still a bit crispy. 5. Turn heat to low and add cooked noodles, meat (if using), soy sauce, sugar, and the remaining sesame oil. 6. Mix to combine and cook for another 2 minutes. 7. Add salt or more soy sauce if needed. 8. If using sesame seeds, add them at finish.


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