Friday, July 29, 2011

Chap Chae

So, the other day I had a hankering for something Asian. Noodles. Rice. It didn't matter. I knew that I had sweet potato noodles in our pantry, and my co-worker, Hee Joo told me about Chap Chae, a traditional Korean dish. It turned out pretty well....I think!


1/2 lb. sweet potato noodles (aka glass noodles)
Sesame Oil
Vegetable Oil
Tamari or Soy Sauce
Onion, sliced
2 tbsp. minced garlic
2 Carrots, cut into matchsticks
1 bag spinach
Hot Chili Paste
2 pork chops, sliced
Sesame Seeds


Boil noodles in water for 5 minutes. Drain, stir with sesame oil and a little soy, then set aside. Cut up a little with kitchen shears.

Place pork into a pan and marinate in 1/4 c. soy and 2 tbsp. sesame oil.

In a large pot, heat enough sesame & vegetable oil to cover the bottom of the pan. When shimmering, add onions and , cook until translucent. Add garlic and carrots, and cook for 2 minutes or until fragrant. Add spinach and cook until wilted. Add noodles, and season with soy, sesame oil and hot chili paste to taste. Stir to combine and remove from pan.

Heat enough vegetable and sesame oil to cover pan. Add pork and sauté until browned.

Serve pork on top of noodles. Garnish with sesame seeds.

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