Chapchae Korean Stir Fried Noodles

Chapchae (Korean Stir-Fried Noodles)

Chapchae (Korean Stir-Fried Noodles)

45 minutes

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Details
  • Serving Size:   4
  • Dairy-Free:   True
  • Vegan:   True
  • Vegetarian:   True
  • Weight Watchers:   12 Points
Cuisine
  • Korean
  • Asian
  • side dish
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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
Instructions

Cook noodles according to package directions

In a large pan or wok over medium heat, heat olive oil and 1 Tbsp sesame oil

Add onion slices and garlic and saut for about 1 min

Add rest of vegetables and cook for 4-5 min, until the vegetables are half-cooked and still a bit crispy

Turn heat to low and add cooked noodles, soy sauce, sugar, and the remaining sesame oil

Mix to combine and cook for another 2 min

Add salt or more soy sauce if needed (or if you want it a bit sweeter, add a touch more sugar)

If using sesame seeds, add them at finish

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