Chapchae Noodles with Beef and Mixed Vegetables
Experience the vibrant flavors of Korea with our Chapchae Noodles with Beef and Mixed Vegetables, a mouthwatering stir-fried dish that's as colorful as it is delicious. Featuring chewy sweet potato glass noodles (dangmyeon) tossed in a savory soy-sesame sauce, tender marinated beef, and an irresistible mix of fresh vegetables like carrots, bell peppers, spinach, and shiitake mushrooms, this recipe is a perfect balance of textures and flavors. Quick to make in just 40 minutes, this one-pan wonder is ideal for weeknight dinners or special occasions. Garnished with green onions, toasted sesame seeds, and a hint of black pepper, this classic Korean dish is sure to become a favorite in your home. Perfectly suited for fans of Asian cuisine, this recipe promises authentic taste and wholesome ingredients!
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Ingredients
- 250 grams sweet potato glass noodles (dangmyeon)
- 200 grams beef sirloin, thinly sliced
- 6 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons sugar
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 100 grams spinach
- 150 grams shiitake mushrooms, thinly sliced
- 1 medium onion, thinly sliced
- 2 stalks green onion, chopped
- 2 tablespoons cooking oil
- 2 teaspoons toasted sesame seeds
- 0.5 teaspoons ground black pepper
Directions
Step 1
Soak the sweet potato glass noodles in warm water for 30 minutes or until softened. Drain and set aside.
Step 2
In a small bowl, combine 4 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of sugar, and half of the minced garlic. Mix well to make the sauce and set aside.
Step 3
Marinate the beef slices in 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, and the remaining minced garlic. Let it sit for 15 minutes.
Step 4
Bring a pot of water to a boil, blanch the spinach for 1 minute, then drain and rinse under cold water. Squeeze out excess water and set aside.
Step 5
In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Stir-fry the marinated beef until cooked through, then remove and set aside.
Step 6
Add the remaining 1 tablespoon of cooking oil to the skillet. Stir-fry the onions, carrots, red bell pepper, and shiitake mushrooms until tender, about 4-5 minutes.
Step 7
Turn heat to low and add the drained noodles, cooked beef, blanched spinach, stir-fried vegetables, and the prepared sauce to the skillet. Toss well to combine.
Step 8
Cook for an additional 2-3 minutes, stirring frequently, until the noodles absorb the sauce and are heated through.
Step 9
Sprinkle with chopped green onions, toasted sesame seeds, and ground black pepper. Serve warm and enjoy!
Nutrition Facts
| Serving size | (1256.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2409.8 |
| Total Fat 105.1g | 0% |
| Saturated Fat 22.5g | 0% |
| Polyunsaturated Fat 17.8g | |
| Cholesterol 140mg | 0% |
| Sodium 3784.5mg | 0% |
| Total Carbohydrate 290.2g | 0% |
| Dietary Fiber 15.9g | 0% |
| Total Sugars 44.7g | |
| Protein 72.5g | 0% |
| Vitamin D 231IU | 0% |
| Calcium 314.1mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 2914.7mg | 0% |
Source of Calories