Mixed Vegetables with Noodles/Chap Ch’ae

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Mixed Vegetables with Noodles/Chap Ch’ae
This popular dish can also be prepared with thinly sliced beef, pork, or firm tofu.

Ingredients

        4 tbsp. soy sauce; 2 tsp. sugar

        ½ tsp. finely chopped garlic

        4 tsp. toasted sesame seeds

        4 oz. boneless, skinless chicken breast halves, cut into 3⁄4-inch pieces

        6 tbsp. vegetable oil

        8 oz. 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 c. fresh or canned bean sprouts

        ½ c. cleaned and chopped fresh spinach; 5 oz. cellophane noodles

        5 tsp. sesame oil;  egg pancake.

Instructions

Step 1:
In a medium bowl, combine 2 tbsp. soy sauce, 1 tsp. sugar, garlic, 2 tsp. sesame seeds, and chicken. Set aside.

Step 2:
In a large frying pan or wok, heat 1 tbsp. 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.

Step 3:
Wash and dry pan. In the same pan, heat 1 tbsp. 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.

Step 4:
Cook and drain noodles according to recipe on page 35. Cut noodles into 3-inch lengths. Add to chicken.

Step 5:
Add 2 tbsp. soy sauce, 1 tsp. sugar, 2 tsp. sesame seeds, and 5 tsp. sesame oil to chicken mixture and mix thoroughly. Serve warm, garnished with egg pancake.

Food: Mixed Vegetables with Noodles/Chap Ch’ae

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