Korean Chap Chae

by Katie Chin, Tastemaker in Residence

Hey Cooped Up Cooking with Katie & Becca Fans!!  Here is the video with recipes from the 9/1 show! IG LIVE (as featured on ABC & New York Live) - OODLES OF ASIAN NOODLES!! Becca and I will be made Chicken Chow Mein and Korean Chap Chae!! PLUS, they gave away a copy of my Chinese cookbook “Everyday Chinese Cookbook” compliments of Tuttle Publishing Rita Drucker addressed your comments with her colorful commentary!
Get the recipes here:  www.chefkatiechin.com!

Ingredients

8 oz sweet potato noodles or dried cellophane noodles (might be called glass noodles or Chinese vermicelli)

1 small white onion, sliced thinly

2 cloves garlic, minced

6 oz filet mignon, sliced into thin strips

1/2 pound baby spinach, parboiled

1 carrot, cut into matchsticks and parboiled

2 scallions, finely chopped

3 Tbsp sesame oil

3 Tbsp soy sauce

2 Tbsp sugar

toasted sesame seeds for garnish

Instructions

  1. Cook noodles according to package directions.

  2. Heat a wok or large skillet over medium-high heat. Add 1 tbsp of the oil and swirl to coat. Add the onion and garlic and stir-fry until fragrant, about 30 seconds. Add the beef and stir-fry for 1 minute.

  3. Add the remaining oil and then the vegetables and scallions. Stir-fry for 3-4 minutes. Add the sesame oil, soy sauce, and sugar. Toss to coat for 30 seconds. Dish out onto a platter and garnish with sesame seeds.