Chapchae Noodles With Beef And Mixed Vegetables Recipes

Steps:

• Make the sauce: In a small bowl, combine soy sauce, garlic, sugar, sesame oil and 1/2 teaspoon pepper.
• In a large pot of boiling water, cook noodles until tender and translucent, 8 to 10 minutes. Transfer to a colander and run under cold water to stop the cooking. Drain well and transfer to a large bowl. Add half of the sauce (about 3 tablespoons) and toss to evenly coat.
• In a large skillet, heat 2 tablespoons safflower oil over medium. Add onion and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 3 minutes.
• Add mushrooms and half the remaining sauce (about 1 1/2 tablespoons) and cook, stirring occasionally, until tender and lightly golden, about 3 minutes. Transfer the mixture to the bowl with the noodles.
• Add the remaining 1 tablespoon safflower oil and the bell pepper to the skillet and cook, stirring frequently, for 2 minutes. Add snap peas and asparagus, season with salt and pepper, and cook, stirring occasionally, until vegetables are crisp-tender, about 2 minutes. Add the spinach to the skillet and stir until wilted, 1 to 2 minutes. Transfer the mixture into the bowl with the noodles. Add the remaining sauce and toss until well combined. Season with salt and pepper.
• Divide japchae among bowls and garnish with sesame seeds. Serve warm or at room temperature.

Steps:

• In a large bowl, combine 1 tablespoon soy sauce, sesame oil, green onions, garlic, sesame seeds, 1 teaspoon sugar, and 1/4 teaspoon pepper. Stir in sliced beef, and marinate at room temperature for 15 minutes.
• Heat wok or large skillet over medium-high heat, then drizzle with oil. Cook beef until evenly brown. Stir in carrots, bamboo shoots, napa cabbage, and spinach. Add cellophane noodles, 2 tablespoons soy sauce, 1 tablespoon sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Reduce heat to medium, and cook until heated through.

Steps:

• Soak mushrooms in cold water for 20 minutes. Drain and cut into thin strips.
• Cook noodles in boiling water for 10 minutes.
• Drain and rinse in cold water, then cut into 4-5" length.
• Mix sesame oil, soy sauce, sugar, 2 teaspoons, sesame seeds, rice wine, garlic, and pepper in a bowl.
• Add half of mixture to sirloin in another bowl; mix and set aside.
• Reserve other half of sauce.
• Heat 1 teaspoon canola oil in skillet or wok over medium-high heat and saute cabbage, onion, carrot, and onions stirring frequently for about 10 minutes.
• Add spinach and saute for 1 additional minute.
• Add mushrooms and noodles and remove from heat.
• Mix well and put in serving bowl; set aside.
• Heat remaining canola oil in skillet, add sirloin and cook until done.
• Add to vegetables and noodles.
• Add reserved sauce and mix well.
• Serve.

Steps:

• Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 2 minutes, then drain in a colander and rinse under cold water until cool.
• Blend tamari, sesame oil, sugar, and garlic in a blender until smooth.
• Heat safflower oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke, then stir-fry onion and carrots until onion is softened, about 3 minutes. Add mushrooms and stir-fry until softened, about 3 minutes. Add spinach and stir-fry 30 seconds, then add noodles and tamari mixture and toss to coat. Simmer, stirring occasionally, until most of liquid is absorbed, 3 to 5 minutes. Transfer to a shallow serving dish and serve warm or at room temperature.
• Chap chae can be made 1 day ahead and chilled, covered.