Ingredients with Measurements:
- 8 oz. sweet potato starch noodles
- 1 cup kimchi, chopped
- 1/2 cup sliced carrots
- 1/2 cup sliced onions
- 1/2 cup sliced mushrooms
- 1/2 cup sliced bell peppers
- 2 cloves garlic, minced
- 2 tbsp. vegetable oil
- 2 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. sugar
- 1 tsp. black pepper
- 1/4 cup chopped scallions
- Sesame seeds for garnish
Special equipment needed:
- Large pot for boiling noodles
- Colander for draining noodles
- Large skillet or wok for stir-frying
Step-by-step instructions:
1. Boil the sweet potato starch noodles in a large pot of water for 5-7 minutes, or until they are cooked but still slightly firm. Drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the garlic and stir-fry for 30 seconds, or until fragrant.
3. Add the sliced onions, carrots, mushrooms, and bell peppers to the skillet and stir-fry for 3-4 minutes, or until the vegetables are tender.
4. Add the chopped kimchi to the skillet and stir-fry for 1-2 minutes, or until heated through.
5. Add the cooked noodles to the skillet and stir-fry for 2-3 minutes, or until the noodles are coated with the vegetable and kimchi mixture.
6. In a small bowl, whisk together the soy sauce, sesame oil, sugar, and black pepper. Pour the sauce over the noodles and stir-fry for an additional 1-2 minutes, or until the sauce is evenly distributed.
7. Garnish the kimchi chapch'ae with chopped scallions and sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Stir-fry over medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 350
Fat: 10g
Carbohydrates: 60g
Protein: 6g
Sodium: 600mg
Substitutions for ingredients:
- Instead of sweet potato starch noodles, you can use regular wheat noodles or rice noodles.
- Instead of kimchi, you can use sauerkraut or pickled vegetables.
- Instead of soy sauce, you can use tamari or coconut aminos.
- Instead of sesame oil, you can use peanut oil or vegetable oil.
- Instead of sugar, you can use honey or maple syrup.
Variations:
- Add sliced beef, chicken, or tofu for extra protein.
- Add other vegetables such as spinach, bok choy, or zucchini.
- Add a beaten egg to the skillet and scramble it with the noodles.
- Add chili flakes or hot sauce for extra spice.
Tips and tricks:
- Make sure to rinse the cooked noodles under cold water to prevent them from sticking together.
- Use a non-stick skillet or wok to prevent the noodles from sticking to the pan.
- Cut the vegetables into thin slices so that they cook quickly and evenly.
- Adjust the amount of soy sauce and sugar to your taste preferences.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kimchi chapch'ae in a skillet over medium heat until heated through.
Presentation ideas:
Serve the kimchi chapch'ae in individual bowls or on a large platter. Garnish with chopped scallions and sesame seeds.
Garnishes:
Chopped scallions and sesame seeds
Pairings:
Serve the kimchi chapch'ae with a side of steamed rice and a vegetable side dish such as stir-fried green beans or roasted broccoli.
Suggested side dishes:
Steamed rice, stir-fried green beans, roasted broccoli
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold water again before stir-frying.
- If the vegetables are not cooked enough, stir-fry them for an additional 1-2 minutes before adding the noodles.
Food safety advice:
Make sure to cook the noodles and vegetables to a safe temperature of 165°F to prevent foodborne illness.
Food history:
Chapch'ae is a Korean dish made with sweet potato starch noodles and stir-fried vegetables. Kimchi chapch'ae is a variation of this dish that incorporates kimchi, a traditional Korean fermented vegetable.
Flavor profiles:
The kimchi chapch'ae is savory, slightly spicy, and tangy from the kimchi. The sweet potato starch noodles have a chewy texture that pairs well with the crunchy vegetables.
Serving suggestions:
Serve the kimchi chapch'ae as a main dish for lunch or dinner. It can also be served as a side dish for a Korean-inspired meal.
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Region: Korean