Korean Style Noodles with Vegetables Chap Chae
Elevate your weeknight dinners with this vibrant and flavorful Korean-style Noodles with Vegetables (Chap Chae)! This classic dish features bouncy sweet potato starch noodles (dangmyeon) infused with the earthy richness of shiitake mushrooms, crunchy julienned vegetables, and a savory-sweet soy-based sauce. Blanched spinach and delicate strips of egg omelet add depth and color, while sesame oil and seeds complete the dish with a nutty, aromatic finish. Perfect as a light main course or a shareable side, this gluten-free Korean favorite is ready in just 40 minutes and offers the perfect balance of textures and umami-packed flavors. Serve it fresh off the stovetop or enjoy it chilled—either way, it's a crowd-pleaser!
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Ingredients
- 200 grams sweet potato starch noodles (dangmyeon)
- 100 grams spinach
- 1 medium carrot
- 1 medium onion
- 5 pieces shiitake mushrooms (dried or fresh)
- 1 medium red bell pepper
- 2 large egg
- 5 tablespoons soy sauce
- 2 tablespoons sugar
- 2 tablespoons sesame oil
- 3 cloves garlic (minced)
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 2 stalks green onions (optional for garnish)
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Directions
Step 1
Soak the dried shiitake mushrooms in warm water for 20 minutes if using dried. Once rehydrated, slice thinly and set aside.
Step 2
Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook according to the package instructions (usually about 6-8 minutes). Drain and rinse in cold water to stop the cooking process. Cut the noodles into shorter pieces, about 6-8 inches long, for easier eating. Toss with 1 teaspoon of sesame oil to prevent sticking and set aside.
Step 3
Blanch the spinach in boiling water for 30-40 seconds, then immediately transfer to a bowl of ice water to cool. Squeeze out excess water from the spinach, lightly season with a pinch of salt, and set aside.
Step 4
Julienne the carrot, slice the onion thinly, and cut the red bell pepper into thin strips. Set these aside along with the sliced shiitake mushrooms.
Step 5
Beat the eggs, season with a pinch of salt, and cook them in a lightly oiled skillet over medium heat into a thin omelet. Once cooked, cool and slice into thin strips. Set aside.
Step 6
In a small bowl, mix the soy sauce, sugar, minced garlic, and 1 tablespoon of sesame oil to create the sauce.
Step 7
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Sauté the onion until softened, about 2 minutes. Add the carrot, red bell pepper, and shiitake mushrooms, and cook for another 3-4 minutes until tender but still slightly crisp. Remove from the heat and set the vegetables aside.
Step 8
In the same skillet or wok, add the noodles and the prepared sauce. Toss well to coat evenly, stirring frequently for 2-3 minutes until the noodles are heated through.
Step 9
Add the sautéed vegetables, spinach, and sliced egg omelet to the noodles. Gently toss everything together to combine evenly.
Step 10
Taste and adjust seasoning with additional soy sauce or salt, if needed. Sprinkle with sesame seeds and garnish with sliced green onions, if desired.
Step 11
Serve immediately and enjoy your Korean-style Chap Chae!
Nutrition Facts
| Serving size | (1005.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1720.0 |
| Total Fat 77.1g | 0% |
| Saturated Fat 12.9g | 0% |
| Polyunsaturated Fat 34.7g | |
| Cholesterol 439.0mg | 0% |
| Sodium 3287.5mg | 0% |
| Total Carbohydrate 232.0g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 41.9g | |
| Protein 31.3g | 0% |
| Vitamin D 191.5IU | 0% |
| Calcium 270.6mg | 0% |
| Iron 7.5mg | 0% |
| Potassium 1983.4mg | 0% |
Source of Calories