Chapchae Noodles with Beef and Mixed Vegetables
Experience the vibrant flavors of Korea with our Chapchae Noodles with Beef and Mixed Vegetables, a mouthwatering stir-fried dish that's as colorful as it is delicious. Featuring chewy sweet potato glass noodles (dangmyeon) tossed in a savory soy-sesame sauce, tender marinated beef, and an irresistible mix of fresh vegetables like carrots, bell peppers, spinach, and shiitake mushrooms, this recipe is a perfect balance of textures and flavors. Quick to make in just 40 minutes, this one-pan wonder is ideal for weeknight dinners or special occasions. Garnished with green onions, toasted sesame seeds, and a hint of black pepper, this classic Korean dish is sure to become a favorite in your home. Perfectly suited for fans of Asian cuisine, this recipe promises authentic taste and wholesome ingredients!
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Recipe Information
Ingredients
- 250 grams sweet potato glass noodles (dangmyeon)
- 200 grams beef sirloin, thinly sliced
- 6 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 tablespoons sugar
- 3 cloves garlic, minced
- 1 medium carrot, julienned
- 1 medium red bell pepper, thinly sliced
- 100 grams spinach
- 150 grams shiitake mushrooms, thinly sliced
- 1 medium onion, thinly sliced
- 2 stalks green onion, chopped
- 2 tablespoons cooking oil
- 2 teaspoons toasted sesame seeds
- 0.5 teaspoons ground black pepper
Instructions
Soak the sweet potato glass noodles in warm water for 30 minutes or until softened. Drain and set aside.
In a small bowl, combine 4 tablespoons of soy sauce, 2 tablespoons of sesame oil, 2 tablespoons of sugar, and half of the minced garlic. Mix well to make the sauce and set aside.
Marinate the beef slices in 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of sugar, and the remaining minced garlic. Let it sit for 15 minutes.
Bring a pot of water to a boil, blanch the spinach for 1 minute, then drain and rinse under cold water. Squeeze out excess water and set aside.
In a large skillet or wok, heat 1 tablespoon of cooking oil over medium-high heat. Stir-fry the marinated beef until cooked through, then remove and set aside.
Add the remaining 1 tablespoon of cooking oil to the skillet. Stir-fry the onions, carrots, red bell pepper, and shiitake mushrooms until tender, about 4-5 minutes.
Turn heat to low and add the drained noodles, cooked beef, blanched spinach, stir-fried vegetables, and the prepared sauce to the skillet. Toss well to combine.
Cook for an additional 2-3 minutes, stirring frequently, until the noodles absorb the sauce and are heated through.
Sprinkle with chopped green onions, toasted sesame seeds, and ground black pepper. Serve warm and enjoy!
Nutrition Facts
Calories |
2410 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.1 g | 135% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 17.8 g | ||
| Cholesterol | 140 mg | 47% | |
| Sodium | 3784 mg | 165% | |
| Total Carbohydrate | 290.2 g | 106% | |
| Dietary Fiber | 15.9 g | 57% | |
| Total Sugars | 44.7 g | ||
| Protein | 72.5 g | 145% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2915 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
