Korean Noodles with Veg -x-

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-x- vegRecipe, lu'sMc5

 

 

* Exported from MasterCook *

 

Korean Noodles with Vegetables (Chap-Chae)

 

Recipe By :UN

Serving Size : 6 Preparation Time :0:00

Categories : Mushrooms Pasta

 

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

10 medium dried shiitake mushrooms (pyogo)

1 teaspoon soy sauce

1 teaspoon sugar

1 tablespoon chopped scallions

1 teaspoon sesame seeds

1/4 teaspoon black pepper

1 teaspoon dark sesame oil

1/2 teaspoon finely chopped garlic

1 1/2 tablespoons vegetable oil

1 onion -- see directions

1/2 cup julienned carrot -- 2-inch matchsticks

1/2 cup julienned red and green bell pepper

1 cup cooked spinach -- chopped

Salt -- to taste

1 egg

5 ounces cellophane noodles (Dang Myun)

1 1/2 tablespoons soy sauce

2 tablespoons dark sesame oil

1 tablespoon sugar

 

1. Soak dried shiitake mushrooms in warm water to cover for about 15 minutes,

squeeze out water, then cut into julienne strips. Season with 1 teaspoon of the

soy sauce, 1 teaspoon of the sugar, the scallions, sesame seeds, black pepper, 1

teaspoon of the sesame oil, and the garlic.

2. Meanwhile, peel onion and cut into thin strips. Measure 1-cup total.

3. Heat 1 tablespoon of the vegetable oil in a wok or skillet. Saute onion,

carrot, bell peppers, and spinach, stirring. Add salt to taste and mushrooms.

Cook, stirring, until onion is translucent and peppers are softened. Set aside.

4. Beat egg. In a separate skillet, heat remaining vegetable oil and pour in the

egg. Cook in a very thin layer until set. Cut into 1/4-inch strips and set

aside.

5. In a medium pot, boil water. Add noodles to boiling water, turn off heat, and

set aside for about 10 minutes. Drain, rinse well with cold water and drain

again. Place in a bowl and season with the remaining 2 tablespoons sesame oil,

the remaining 1 and 1/2 tablespoons soy sauce, and the remaining 1 tablespoon

sugar.

6. In a wok or skillet, stir-fry noodles and vegetables together. Add salt or

soy sauce to taste and garnish with egg strips. Serve warm or cold.

 

Cuisine:

" Korean "

Source:

" International Home Cooking: UNIS 50th Anniversary Cookbook 1997 "

 

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Per serving: 228 Calories (kcal); 10g Total Fat; (37% calories from fat); 3g

Protein; 33g Carbohydrate; 31mg Cholesterol; 353mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 2 Fat; 0

Other Carbohydrates

 

NOTES : This is one of Korea’s best-known noodle dishes. It is made with dried

rather than fresh mushrooms, because they have a more concentrated flavor.

Nutr. Assoc. : 1365 0 0 0 0 0 0 0 0 0 0 2236 0 0 0 276 0 0 0

 

 

 

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