Chap chae

Name: Chap chae
Yield: Serves four
Cuisine: Korean
Ingredients: 2 tsp sesame oil; 1 tbsp sesame seeds, lightly roasted in a dry pan; 2 dried shiitake mushrooms; 5 tbsp peanut oil; 2 eggs, beaten; ½ carrot, cut into matchsticks; 1 medium onion, sliced into thin matchsticks; 1 cup loosely packed bean sprouts, washed; 200 g (7 oz) dang myun or bean thread vermicelli; 200 g (7 oz) dang myun or bean thread vermicelli; 400 g (14 oz) good quality beef fillet, cut into thick matchstick strips; 2 tsp sugar; 4 tbsp dark soy sauce; 4 cloves of garlic, finely chopped; 2 spring onions, finely sliced; 1 small cucumber, cut into matchsticks; ¼ Peking cabbage, shredded; ½ cup fresh wood ear fungus, or 4 abalone or oyster mushrooms, cut into strips; ½ cup fresh wood ear fungus, or 4 abalone or oyster mushrooms, cut into strips; salt, to taste; ½ cup fresh wood ear fungus, or 4 abalone or oyster mushrooms, cut into strips; 1 tbsp pinenuts; pinch of ground dried chilli

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

Normal Chinese bean thread noodles will work well in this much-loved noodle, beef and vegetable stir fry, but it’s worth sniffing out a Korean food store for genuine dang myun. The extra body and extra chew in these Korean potato starch noodles gives the dish much more body and presence.

Ingredients

200 g (7 oz) dang myun or bean thread vermicelli
400 g (

Asia
Korea
Main course
Noodles

Method

Boil noodles in plenty of water for 3 minutes. Rinse in cold water, drain and cut into 12 cm (5 in) lengths. Combine beef, 1 teaspoon sugar, 2 tablespoons soy sauce, garlic, spring onion,