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Chapchae is a beloved Korean classic featuring translucent glass noodles tossed with a vibrant mix of seasonal vegetables. The dish balances the earthy depth of black mushrooms and the sweetness of carrots with the fresh crunch of zucchini and spinach. Coated in a glossy, savory-sweet sauce made from soy sauce and sesame oil, every bite offers a satisfying texture and rich umami flavor. It is a comforting yet light meal that works perfectly for family dinners, potlucks, or as a hearty side dish.
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Chapchae
Description
Chapchae is a beloved Korean classic featuring translucent glass noodles tossed with a vibrant mix of seasonal vegetables. The dish balances the earthy depth of black mushrooms and the sweetness of carrots with the fresh crunch of zucchini and spinach. Coated in a glossy, savory-sweet sauce made from soy sauce and sesame oil, every bite offers a satisfying texture and rich umami flavor. It is a comforting yet light meal that works perfectly for family dinners, potlucks, or as a hearty side dish.Ingredients
Directions
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Soak the dried Chinese black mushrooms in 1 cup of hot water for 20 minutes until softened.
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Drain the mushrooms, remove the hard stems, and thinly slice the caps.
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Bring a large pot of water to a boil. Add the spinach and blanch for 2 minutes.
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Remove the spinach, drain it, and rinse under cold water to stop the cooking process.
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Squeeze out excess moisture from the spinach with your hands or a clean towel.
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Peel the carrot and cut it into thin matchsticks (julienne).
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Wipe the fresh mushrooms clean, remove stems, and slice caps and stems into thin strips.
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Cut the zucchini into thin matchsticks similar in size to the carrots.
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Take the Chinese cabbage leaves, discard the curly outer parts, and julienne the sturdy core sections.
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Trim the scallions, cutting them into 2.5-inch lengths and quartering the white bulb parts lengthwise.
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Cook the cellophane noodles according to package instructions, then drain and rinse with cold water. Cut into manageable lengths if needed.
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Combine the sliced black mushrooms, spinach, carrot, zucchini, fresh mushrooms, cabbage, and scallions in a large bowl.
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Heat vegetable oil and sesame oil in a wok or large skillet over medium-high heat.
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Add minced garlic and stir-fry for 10 seconds until fragrant.
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Add the mixed vegetables to the wok and stir-fry for 3 to 4 minutes until tender-crisp.
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Reduce heat to low. Add the cooked noodles, soy sauce, sugar, and salt.
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Toss everything together gently but thoroughly to coat the noodles evenly with the sauce and vegetables.
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Cook for an additional 2 to 3 minutes, allowing the noodles to absorb the flavors.
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Taste and adjust seasoning if necessary before serving warm.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 437.0kcal
- % Daily Value *
- Total Fat 23.3g36%
- Saturated Fat 3.8g19%
- Cholesterol 10.5mg4%
- Sodium 3013.0mg126%
- Total Carbohydrate 49.3g17%
- Dietary Fiber 7.4g30%
- Sugars 10.2g
- Protein 17.1g35%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
asian, cellophane noodles, chapchae, glass noodles, korean cuisine, stir fry, vegetarian, vegan, mung bean noodles, sesame oil, soy sauce, spinach, carrots, zucchini, black mushrooms, scallions, garlic, healthy dinner, quick meal, comfort food
