Chap Chae
Korean sweet potato noodles stir fried with sliced beef and vegetables.
  • 1 lb/455g beef sirloin or round, sliced
  • 1 lb/455g sweet potato noodles (called dangmyeon)
  • 8 oz shiitake mushrooms, sliced
  • 2 crowns broccoli, chopped in small florets
  • 1 bell pepper, sliced thinly
  • ½ onion, sliced thinly
  • 4 green onions, chopped finely
  • 1 tablespoon garlic, minced
  • 2 tablespoons gluten free soy sauce to marinate meat
  • 1 tablespoon brown sugar to marinate meat
  • 4 tablespoons oil, neutral flavoured
  • ½ cup/118ml soy sauce
  • ½ cup/100g brown sugar
  • 2 tablespoons sesame oil
  • 1 tablespoon sesame seeds
  • Sriracha sauce
  • Korean hot sauce
  1. Soak the noodles in boiling water until they are tender, drain and keep to the side.
  2. Add the sliced beef to the sugar and 2 tablespoons of soy sauce and allow to marinate.
  3. In a wok or a large skillet over medium high heat, add a tablespoon of oil and cook the onions, mushrooms and the peppers.
  4. Once they soften and are beginning to brown, add the broccoli and another tablespoon of oil.
  5. Cook the broccoli till crisp tender and then remove the vegetables to a bowl.
  6. Add the remaining 2 tablespoons of oil to the pan.
  7. Drain the meat from the marinade and add to the pan with the garlic.
  8. Cook until browned about 4-5 minutes.
  9. Add the soy sauce and sugar and once the sugar is dissolved, add the vegetables back.
  10. If your pan is large enough, add the noodles to the pan and toss around.
  11. If not, then remove the meat and vegetables into the bowl with the noodles and toss through with your hands.
  12. Add the green onions, sesame oil and the sesame seeds before serving.
  13. Serve with lots of sriracha sauce or other hot sauce.
Nutrition Information
Serving size: 8 Calories: 358 Fat: 17g Saturated fat: 3g Unsaturated fat: 13g Carbohydrates: 33g Sugar: 19g Sodium: 1225mg Fiber: 4g Protein: 18g Cholesterol: 47mg
Recipe by Coffee and Crumpets at