Time 30m Yield 4 Number Of Ingredients 14 Steps:
Gather the ingredients. In a large skillet or wok over medium heat, heat the vegetable oil and 1 tablespoon of the sesame oil until it shimmers. Add onion slices and garlic and sauté until fragrant, about 1 minute. Add the spinach, carrots, scallions, napa cabbage, and mushrooms and sauté until half cooked and still a bit crunchy, 3 to 4 minutes. Turn the heat to low and add cooked noodles, soy sauce , sugar, and the remaining 1 tablespoon sesame oil. Sauté continuously until the mixture is well combined, about 2 minutes more. Adjust to taste with more salt or soy sauce, if needed. Garnish with the sesame seeds , if using, and serve immediately.
Time 55m Yield 4 Number Of Ingredients 18 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.
Time 30m Yield 4 serving(s) Number Of Ingredients 12 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.
Time 40m Number Of Ingredients 20 Steps:
Bring a large pan of water to the boil. Add the noodles and cook following pack instructions until soft. Briefly rinse in cold water and drain well. Transfer to a large bowl, toss with the soy sauce until coated, then set aside. To make the eggs, heat the oil in a non-stick frying pan. Add the egg mixture, swirling to evenly coat the bottom of the pan. Cook for about 2 mins, without touching, until the egg is set but just barely browned on the bottom. Flip and cook for 15-20 secs more until the bottom is just set. Slide onto a chopping board, roll into a log and cut crosswise into thin strips. Set the egg strips aside and wipe out the pan. To cook the prawns, heat the oil in the pan, add the garlic and cook for 10 secs, until fragrant. Add the prawns, season with salt and cook for 11/2 mins, stirring often, until the prawns are just pink. Add the mirim and cook for 3 mins, stirring often, until cooked through. Transfer the mixture to a bowl. For the vegetables, add the oil to the pan over medium heat. Add the onion and cook for 1 min, stirring often, until slightly softened. Add any juices from the bowl of prawns and toss to coat. Add the mushrooms and carrot, and cook until slightly softened. Stir in the spinach in handfuls, adding more as it wilts. Add the spring onions and noodles, and toss together. Add the sugar, sesame oil, sesame seeds, soy sauce and a good pinch of salt. Toss well and cook for 2 mins until the noodles are heated through and glossy. Add the egg strips and prawns, and gently toss together. Transfer to a platter, top with the spring onions and sesame seeds, and serve immediately.
More about “chap chee noodles recipes”
Time 1h Yield 4 serving(s) Number Of Ingredients 16 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.
