Korean Chap Chae Noodles
Chap Chae, also seen as Jap Chae, is a beloved Korean dish that can be served hot or at room temperature.
Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Medium
- 1 lb. sweet potato noodles
- 1⁄2 cup low-sodium soy sauce
- 1 Tbsp. sugar
- 2 Tbsp. vegetable oil
- 1⁄2 lb. boneless, skinless chicken breast, thinly sliced
- 2 small shallots, sliced
- 1 small carrot, julienned
- 1 small red bell pepper, julienned
- 1 cup shitake mushrooms, sliced
- 1 cup inoke mushrooms, cut into 2-inch pieces
- 1 Tbsp. minced garlic
- 2 scallions, cut into 1-inch pieces
- 2 cups spinach leaves, washed well and drained
- 1⁄4 cup mirin
- 1⁄2 Tbsp. sesame oil
- 1 Tbsp. toasted sesame seeds
- Fill a large pot with water and bring to a boil. Add the noodles and cook 6 minutes. Strain the noodles and rinse with cold water. Using kitchen shears, cut the noodles about 4 to 6 inches in length.
- In a small bowl, stir the sugar into the soy sauce until dissolved. Set aside.
- Heat vegetable oil in a large wok over medium-high heat. Add in the chicken and stir-fry for 2 to 3 minutes, tossing the wok to cook the chicken evenly.
- Add in shallots, carrots, bell peppers, and mushrooms and stir-fry for 1 to 2 minutes or until tender. Add in garlic, scallions, and spinach and cook for 1 minute.
- Use the mirin to deglaze the pan and then season with black pepper. Quickly toss in the noodles and half of the soy sauce mixture. Stir-fry for an additional 1 to 2 minutes.
- Remove from heat and drizzle in the sesame oil. Sprinkle the sesame seeds over the top.