a meat-and-vegetable noodle dish prepared in the style of Korea.
| Prep Time: | 35 mins |
| Cook Time: | 20 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon sesame seeds
- 1 teaspoon sugar
- ¼ teaspoon black pepper
- ⅓ pound beef top sirloin, thinly sliced
- 2 tablespoons vegetable oil
- ½ cup thinly sliced carrots
- ½ cup sliced bamboo shoots, drained
- ¼ pound napa cabbage, sliced
- 2 cups chopped fresh spinach
- 3 ounces cellophane noodles, soaked in warm water
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 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.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 23 mg |
| Dietary Fiber | 2 g |
| Protein | 11 g |
| Saturated Fat | 2 g |
| Sodium | 1025 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
I couldn’t believe the amazing taste!!
Will definitely make it again!! Added bean spouts and lots of mushrooms. Scrumptious!
The sauce is what makes Chap Chee sooooo good. That being said, the next time I make this, I’m going to double or triple the amounts for the sauce. Everything else is right on.
I have to say that I was looking for a recipe that I could use bean threads and broccoli slaw. I changed a lot! I boiled the bean threads 5.29oz package with broccoli slaw 16oz package for 5 mins. I sautéed onions, garlic 2tbl and sesame seeds in 3 tbls sesame oil , 2 tbls sugar , 2tbls soy sauce and 2 tbls amino acids (healthier than soy). Then, I added in the cooked drained noodles and slaw. I stirred over low heat for 4 minutes added some broth to keep from drying out. I served with grilled chicken. My family loved it even though it is not a true Korean dish. It was fast because I didn’t have to clean and chop veggies!
I like bean thread noodle and this dish was good with the beef and vegetables. I did add hoisin sauce because I didn’t think soy sauce alone would be enough.
This was pretty good, but I wish I’d remembered that we were out of kim chi to go with it. It really needed the little something extra.
Double the veggies, soak noodles longer
Tasted great! I omitted the bamboo shoots and the cabbage since I didn’t have any on hand. Plus I don’t think I’ve had either on the dishes I’ve ordered from a Korean restaurant. I also used 6 oz of Korean starch noodle (pre-boiled) instead of bean threads and added half a red bell pepper for color. Finally I added shiitake mushrooms and ear mushrooms.
I love this recipe! I double it whenever I make it. It is just fine as is but I add more vegetables depending on what I have on hand. I’ve added broccoli, mushrooms, and baby corn cobs. I even made it with chicken before. It always taste great! Thanks for the tasty recipe! This is a keeper.
Used the broad cellophane/glass noodles. Also, I added water chestnuts that needed to be used. In the beef marinade, I used regular soy sauce but used sweet soy sauce for the 2nd part of the recipe. Excellent dinner! Served with Asian Cucumber Salad and Pickled Daikon Radish and Carrot.
So, if your a white girl, trying to impress your Korean inlaws…….. lol leave out the bamboo and cabbage! I was shown on the back of the noodles is the recipe for this dish. They said “” almost “”, then aunt mimi showed me how! I was kinda upset, thinking I did it perfect. But loved the time with aunt in the kitchen!
This was good, but not 5-star good. I have no idea what this is “supposed to” taste like. I used chicken instead of beef because that is what I had to use up. I felt that maybe there were too many noodles. I may try again with beef and cutting down on the noodles.
Very tasty and easy to make. Flavors were great.
Good recipie I’ve made this a couple times. I’m no fan of canned bamboo shoots so I used mushrooms instead, broccoli would be good or asparagus. Didn’t have cellophane noodles on hand and that was good with thejapanese noodles.
We don’t like bamboo shoots so we substituted sliced celery. We also used angel hair pasta instead of cellophane noodles. Everything else was the same. My whole family loved this. We will be making it again for sure.
Delicious and versatile.
this is not really authentic. Koreans sautee all the ingredients seperatly and mix them together at the end.
Really Good!
I know there were some negative comments for this recipe, but from my experience, there is no wrong or right way for recipes…I have many Korean friends who make this quite differently-depending on what part of Korea they are from. All of their recipes are good and so is yours! Thank You Chris, for such a great recipe!
This was very good. I had never had cellophane noodles before and I am very glad I tried them because they are quite interesting. Overall, very yummy recipe! Will add a little more meat next time.
This recipe as written is okay. Using only the amount of soy sauce called for makes it pretty bland. I added fish sauce and teriyaki sauce, and I’ll still probably have to doctor the leftovers.