Chapchae (Korean Stir-Fried Noodles)

Name: Chapchae (Korean Stir-Fried Noodles)
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 ounces sweet potato vermicelli noodles; 1 sweet onion, sliced into thin strips; 2 cloves garlic, finely chopped; 1/2 pound baby spinach, parboiled; 2 carrots, julienned; 3 scallions, chopped; 5 mushrooms, sliced (I like to use creminis); 1/2 cup zucchini, sliced into half-moons; 2 tablespoons olive oil; 2 tablespoons sesame oil; 3 tablespoons soy sauce; 1 teaspoon sugar; Salt to taste

“Chapchae (Korean Stir-Fried Noodles) is a dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. This side dish has 397 calories, 5g of protein, and 15g of fat per serving. For $2.09 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. 40 people have made this recipe and would make it again. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. A few people really liked this Korean dish. A mixture of soy sauce, salt, baby spinach, and a handful of other ingredients are all it takes to make this recipe so scrumptious. All things considered, we decided this recipe deserves a spoonacular score of 91%. This score is spectacular. Similar recipes include Chapchae (Korean Stir-Fried Noodles), Chapchae (Korean Stir-Fried Noodles), and Korean Stir-Fried Noodles (Chapchae).”

total: 45 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Sweet potato vermicelli noodles8 oz
Onionsliced into thin strips1
Garlicfinely chopped2 cloves
Baby spinachparboiled½ lb
Carrotsjulienned2
Scallionschopped3
MushroomsI like to use creminis, sliced5
Zucchinisliced into half-moons½ cup
Olive oil2 tbsp
Sesame oil2 tbsp
Soy sauce3 tbsp
Sugar1 tsp
Salt4 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.