Korean mixed vegetables with noodles (chap ch'ae) recipe

Recipe for korean mixed vegetables with noodles (chap ch'ae) in our easy ethnic recipes collection. This popular dish can also be prepared with thinly sliced beef, pork, or firm tofu.

Recipe ingredients

• 4 tablespoons soy sauce
• 2 teaspoons sugar
• 1/2 teaspoon finely chopped garlic
• 4 teaspoons toasted sesame seeds
• 4 ounces boneless, skinless chicken breast halves, cut into 3/4-inch pieces
• 6 tablespoons vegetable oil
• 8 ounces fresh mushrooms, preferably shiitake, sliced
• 1 large onion, peeled and chopped
• 3 to 4 medium carrots, peeled and cut into thin 2-inch strips
• 1 cup fresh or canned bean sprouts
• 1/2 cup cleaned and chopped fresh spinach
• 5 ounces cellophane noodles
• 5 teaspoons sesame oil
• Egg pancake

How to make korean mixed vegetables with noodles (chap ch'ae)

• In a medium bowl, combine 2 tablespoons soy sauce, 1 teaspoon sugar, garlic, 2 teaspoons sesame seeds, and chicken. Set aside.
• In a large frying pan or wok, heat 1 tablespoon vegetable oil over high heat for 1 minute. Add chicken and fry, stirring frequently, for 2 to 3 minutes, or until white and tender. Place chicken in large covered bowl.
• Wash and dry pan. In the same pan, heat 1 tablespoon oil over high heat for 1 minute. Add mushrooms and cook, stirring frequently, for 1 minute, or until soft. Add to chicken. Repeat with remaining vegetables, cooking each one separately. You won't need to wash the pan between vegetables.
• Cook and drain noodles. Cut noodles into 3-inch lengths. Add to chicken.
• Add 2 tablespoons soy sauce, 1 teaspoon sugar, 2 teaspoons sesame seeds, and 5 teaspoons sesame oil to chicken mixture and mix thoroughly. Serve warm, garnished with egg pancake.

Preparation time: 30 to 40 minutes
Cooking time: 15 minutes
Serves 4

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