Chapchae (Korean Stir-Fried Noodles)
Chapchae (Korean Stir-Fried Noodles) is a dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings.
- Servings: 4
- Total cooking time:
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
Instructions:
- Cook noodles according to package directions
- In a large pan or wok over medium heat, heat olive oil and 1 Tbsp sesame oil
- Add onion slices and garlic and saut for about 1 min
- Add rest of vegetables and cook for 4-5 min, until the vegetables are half-cooked and still a bit crispy
- Turn heat to low and add cooked noodles, soy sauce, sugar, and the remaining sesame oil
- Mix to combine and cook for another 2 min
- Add salt or more soy sauce if needed (or if you want it a bit sweeter, add a touch more sugar)
- If using sesame seeds, add them at finish
