Ingredients with Measurements:
- 1 pound sweet potato starch noodles
- 1/2 cup pine nuts
- 1/2 cup soy sauce
- 1/4 cup sesame oil
- 1/4 cup sugar
- 1/4 cup rice wine
- 1/4 cup water
- 1/4 cup vegetable oil
- 1 onion, sliced
- 1 carrot, julienned
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 4 cloves garlic, minced
- 1 tablespoon sesame seeds, toasted
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the sweet potato starch noodles and cook for 6-8 minutes, or until tender. Drain the noodles in a colander and rinse under cold water. Set aside.
2. In a dry skillet, toast the pine nuts over medium heat until lightly browned and fragrant. Remove from heat and set aside.
3. In a small bowl, whisk together the soy sauce, sesame oil, sugar, rice wine, and water. Set aside.
4. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the onion and stir-fry for 2-3 minutes, or until softened.
5. Add the carrot, red bell pepper, and green bell pepper to the skillet and stir-fry for another 2-3 minutes, or until the vegetables are tender-crisp.
6. Add the garlic to the skillet and stir-fry for 30 seconds, or until fragrant.
7. Add the cooked noodles to the skillet and stir to combine.
8. Pour the soy sauce mixture over the noodles and vegetables and stir to coat evenly.
9. Add the toasted pine nuts and sesame seeds to the skillet and stir to combine.
10. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
N/A
Serving size:
4-6 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 50g
Protein: 8g
Sodium: 1200mg
Fiber: 4g
Sugar: 12g
Substitutions for ingredients:
- Sweet potato starch noodles can be substituted with any other type of Asian noodles such as udon or soba.
- Pine nuts can be substituted with other types of nuts such as almonds or cashews.
- Rice wine can be substituted with dry sherry or white wine.
Variations:
- Add sliced mushrooms to the vegetable mixture.
- Use tofu or chicken instead of pine nuts for added protein.
- Add sliced scallions as a garnish.
Tips and tricks:
- Make sure to rinse the cooked noodles under cold water to prevent them from sticking together.
- Toast the pine nuts in a dry skillet over medium heat to prevent burning.
- Use a wooden spoon or spatula to stir-fry the noodles and vegetables to prevent them from breaking.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the leftovers in a skillet or microwave until heated through.
Presentation ideas:
Serve the Pine Nut Chapch'ae in a large bowl or on a platter. Garnish with sliced scallions and toasted sesame seeds.
Garnishes:
Sliced scallions and toasted sesame seeds.
Pairings:
Serve with a side of steamed rice and a vegetable stir-fry.
Suggested side dishes:
Steamed rice and a vegetable stir-fry.
Troubleshooting advice:
- If the noodles are too sticky, rinse them under cold water until they loosen up.
- If the vegetables are overcooked, they will become mushy. Make sure to stir-fry them until they are tender-crisp.
Food safety advice:
Make sure to cook the noodles and vegetables to the recommended temperature to prevent foodborne illness.
Food history:
Chapch'ae is a Korean dish made with sweet potato starch noodles and a variety of vegetables and meat. It is often served at special occasions such as weddings and holidays.
Flavor profiles:
Savory, nutty, and slightly sweet.
Serving suggestions:
Serve the Pine Nut Chapch'ae as a main dish or as a side dish to a Korean meal.
Related Categories
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Region: Korean