Chapchae (Korean Stir-Fried Noodles)

Name: Chapchae (Korean Stir-Fried Noodles)
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 ounces sweet potato vermicelli noodles; 1 sweet onion, sliced into thin strips; 2 cloves garlic, finely chopped; 1/2 pound baby spinach, parboiled; 2 carrots, julienned; 3 scallions, chopped; 5 mushrooms, sliced (I like to use creminis); 1/2 cup zucchini, sliced into half-moons; 2 tablespoons olive oil; 2 tablespoons sesame oil; 3 tablespoons soy sauce; 1 teaspoon sugar; Salt to taste

Chapchae (Korean Stir-Fried Noodles) is a dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. This side dish has 397 calories, 5g of protein, and 15g of fat per serving. For $2.

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

397 kcal

Calories

5 g

Protein

15 g

Fat

64 g

Carbs

Ingredients

For 4 servings

Estimated cost~€3.30 · ~€0.85/serving

Instructions

1
Cook noodles according to package directions
2
In a large pan or wok over medium heat, heat olive oil and 1 Tbsp sesame oil
3
Add onion slices and garlic and saut for about 1 min
4
Add rest of vegetables and cook for 4-5 min, until the vegetables are half-cooked and still a bit crispy
5
Turn heat to low and add cooked noodles, soy sauce, sugar, and the remaining sesame oil
6
Mix to combine and cook for another 2 min
7
Add salt or more soy sauce if needed (or if you want it a bit sweeter, add a touch more sugar)
8
If using sesame seeds, add them at finish