Chapchae korean noodles

Name: Chapchae korean noodles
Total time: 45 min
Yield: 4 servings
Ingredients: 226.8 g sweet potato vermicelli noodles; 1 sweet onion; 2 cloves garlic; 226.8 g baby spinach leaves; 2 carrots; 3 green onions; 5 mushroom; 62 g courgettes; 2 Tbsps olive oil; 2 Tbsps sesame oil; 3 Tbsps soy sauce; 1 tsp sugar; 4 servings salt

Korean Stir-Fried Noodles, known as Chapchae, is a dairy-free, lacto-ovo vegetarian, and vegan dish. It covers 21% of your daily vitamins and minerals intake. This recipe is great for special occasions like Korean holidays.

Ingredients

sweet potato vermicelli noodles

226.8 g

sweet onion

garlic

2 cloves

baby spinach leaves

226.8 g

carrots

green onions

mushroom

courgettes

62 g

olive oil

2 Tbsps

sesame oil

2 Tbsps

soy sauce

3 Tbsps

sugar

1 tsp

salt

4 servings

Method

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