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
- ½ cup low-sodium soy sauce
- 1 Tbsp. sugar
- 2 Tbsp. vegetable oil
- ½ 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" pieces
- 1 Tbsp. minced garlic
- 2 scallions, cut into 1" pieces
- 2 cups spinach leaves, washed well and drained
- ¼ cup mirin
- ½ 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 4–6 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 2–3 minutes, tossing the wok to cook the chicken evenly.
- Add in shallots, carrots, bell peppers, and mushrooms and stir-fry for 1–2 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 1–2 minutes.
- Remove from heat and drizzle in the sesame oil. Sprinkle the sesame seeds over the top.