Chapchae (Korean Stir-Fried Noodles)

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Category: Main Dishes | Blog URL:

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


1 sweet onion, sliced into thin strips
2 cloves garlic, finely chopped
1/2 pound baby spinach, parboiled
2 carrots, julienned
3 scallions, chopped
5 mushrooms, sliced (I like to use creminis)
1/2 cup zucchini, sliced into half-moons
2 tablespoons olive oil
2 tablespoons sesame oil
3 tablespoons soy sauce
1 teaspoon sugar
Salt to taste
Sesame seeds (optional)


Cook noodles according to package directions
In a large pan or wok over medium heat, heat olive oil and 1 Tbsp sesame oil
Add onion slices and garlic and sauté for about 1 min
Add rest of vegetables and cook for 4-5 min, until the vegetables are half-cooked and still a bit crispy
Turn heat to low and add cooked noodles, soy sauce, sugar, and the remaining sesame oil
Mix to combine and cook for another 2 min
Add salt or more soy sauce if needed (or if you want it a bit sweeter, add a touch more sugar)
If using sesame seeds, add them at finish




This weekend is Chuseok, a national holiday in South Korea, which includes celebrations of good harvest, paying respects to ancestors and – my favorite part – huge feasts of delicious, traditional Korean food. I’m half Korean and spent a good chunk of my childhood in Korea (my dad was in the military) so I had the opportunity to celebrate Chuseok in the homeland with my extended Korean family.

I’m dedicating this week’s Fave Recipe Friday entry to one of my favorite Korean comfort foods: Chapchae (stir-fried noodles). Not only is this dish delicious and super easy to make, but it is also very versatile. The vermicelli noodles (made from sweet potato starch) absorb flavors very well so any vegetable works beautifully with this recipe. You can find the Korean vermicelli noodles at most Asian specialty grocery stores — my local favorite is H Mart, which has stores in Lynnwood and Federal Way.

Here is the recipe my mom and I always use. Note: For those who like their meat, feel free to add small pieces of beef or pork to this dish. Happy Chuseok, everyone!




Thursday, December 3, 2009 - 11:15am


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