Korean Chap Chae Vegetarian
Delight in the vibrant and savory flavors of **Korean Chap Chae Vegetarian**, a classic noodle dish that’s both comforting and wholesome. Made with tender sweet potato starch noodles (dangmyeon), this stir-fry bursts with colorful, nutrient-rich vegetables like carrots, red bell peppers, shiitake mushrooms, and spinach. A quick toss in a perfectly balanced soy-based sauce infused with sesame oil and brown sugar gives every bite a satisfying blend of savory, sweet, and nutty flavors. Finished with a sprinkle of toasted sesame seeds and a hint of garlic, this easy-to-make, one-pan wonder is ready in just 40 minutes and makes a satisfying meal for four. Ideal for Meatless Monday or any day you're craving authentic Korean cuisine, this dish is packed with healthy ingredients and bold tastes sure to please the whole family.
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Recipe Information
Ingredients
- 200 grams Sweet potato starch noodles (dangmyeon)
- 2 tablespoons Sesame oil
- 4 tablespoons Soy sauce
- 2 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 medium Carrot, julienned
- 1 medium Red bell pepper, julienned
- 150 grams Shiitake mushrooms, sliced
- 100 grams Spinach leaves
- 1 medium Yellow onion, thinly sliced
- 3 stalks Green onion, chopped
- 1 tablespoon Toasted sesame seeds
- 1 tablespoon Vegetable oil
- 0.25 teaspoons Ground pepper
Instructions
Bring a large pot of water to boil and cook the sweet potato noodles according to the package instructions (roughly 6-7 minutes). Drain and rinse under cold water to stop cooking. Cut the noodles with scissors into more manageable lengths (about 6-8 inches) and set aside.
In a small bowl, whisk together 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and the brown sugar for the sauce. Set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the minced garlic and cook until fragrant, about 30 seconds.
Add the sliced onions, carrots, red bell pepper, and shiitake mushrooms to the skillet. Stir-fry the vegetables for 3-4 minutes until they begin to soften.
Add the spinach leaves and green onions to the skillet, cooking for another 1-2 minutes until the spinach is wilted.
Reduce the heat to medium. Add the cooked noodles to the skillet along with the reserved sauce. Toss everything together to coat evenly and cook for 2-3 minutes until the noodles are heated through and absorb the sauce.
Sprinkle the toasted sesame seeds and ground pepper over the mixture. Drizzle the remaining 1 tablespoon of sesame oil on top for extra flavor.
Serve immediately while warm, and enjoy this deliciously chewy and flavorful dish!
Nutrition Facts
Calories |
672 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 20.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 58.4 g | 21% | |
| Dietary Fiber | 12.4 g | 44% | |
| Total Sugars | 30.4 g | ||
| Protein | 16.2 g | 32% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 295 mg | 23% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1805 mg | 38% | |
*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.
