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Chap Chae Noodles with Meat and Vegetables


1/3 lb. thin sliced boneless beef
2 Tablespoon oil
3 oz. sweet potato starch noodle
1/2 cup carrots, thinly sliced
1/2 cup bamboo shoots, sliced
1/4 lb. nappa cabbage, sliced
2 cups spinach, chopped
2 Tablespoon soy sauce
1 Tablespoon sugar
1/2 teaspoon salt
1/4 teaspoon black pepper

1 teaspoon sugar
1 Tablespoon soy sauce
1 clove garlic, minced
1 teaspoon sesame seeds
1/4 teaspoon black pepper
1 Tablespoon sesame oil
2 green onions, finely chopped


In a large bowl, combine the marinade ingredients.  Stir in the sliced beef and marinate for 30 minutes.

Bring a large pot of water to a boil.  Add noodles and cook until slightly chewy, about 5 minutes.  Drain noodles and run under cold water.

Heat wok or skillet on medium high heat and add 2 tbsp. oil. Cook beef until done. Add carrots, bamboo shoots, cabbage and spinach. Combine thoroughly. Add noodles, 2 Tablespoons soy sauce, 1 Tablespoon sugar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Reduce heat to medium and continue cooking until all ingredients are heated through.

Main Side