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Chapchae–Korean Sweet Potato Glass Noodles

This dish is packed with flavor from shiitake mushrooms, marinated beef and sesame soy rice vinegar dressing. A little drizzle of Sriracha makes it even better.

The sweet potato glass noodles made from organic sweet potatoes are gluten free, a plus for the grain free crowd that seems to keep growing.

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Yields1 Serving
Meat or Tofu
 8 thinly sliced beef, chicken, pork, or tofu
 1 tbsp low sodium soy sauce
 1.50 tbsp grated fresh ginger
 2 tsp Sriracha
 0.50 tsp sesame oil
 2 garlic cloves, minced
 1 tsp olive oil
Vegetables
 1 cup thinly sliced onions
 3 garlic cloves, minced
 3 cups shiitake mushroom caps, sliced
 1 cup (2 inch) diagonally sliced green onions
 1 cup (2 inch) julienne cup carrots
 11 bag fresh spinach
 0.50 tsp crushed red pepper
 2 tbsp oil (less if desired)
Sauce
 0.67 cup low sodium soy sauce
 2 tbsp cane sugar (natural sugar preferred)
 2 tbsp rice vinegar
 1 tbsp toasted sesame oil
Garnish
 1 tbsp toasted sesame seeds
 finely chopped scallions
Meat
1

Marinate meat for 30 minutes to 1 hour. Heat skillet with oil to medium high heat. Add meat and stir fry 3 minutes or until done. Cover and keep warm.

Noodles
2

8 ounces noodles (My preference is Sweet Potato Glass Noodles/Vermicelli but any glass noodles or wheat noodles will work.)
Prepare noodles according to package directions. For sweet potato noodles I generally boil them for several minutes, 6-10 or until done. They should be chewy but not tough. Drain and snip into shorter lengths and toss with 1 teaspoon of sesame oil and set aside.

Sauce
3

Heat large skillet or wok and add 2 tablespoons of oil. Add crushed pepper. Fry onions and carrots until just softened, about 1 minute. Add the garlic and mushrooms and stir fry all vegetables for 3 minutes.

Prepare noodles and vegetables as directed above. Add noodles and beef and heat through. Add spinach and cook until just wilted. Add enough sauce for your taste, reserving some to add when serving. Sprinkle with scallions and sesame seeds.

Ingredients

Meat or Tofu
 8 thinly sliced beef, chicken, pork, or tofu
 1 tbsp low sodium soy sauce
 1.50 tbsp grated fresh ginger
 2 tsp Sriracha
 0.50 tsp sesame oil
 2 garlic cloves, minced
 1 tsp olive oil
Vegetables
 1 cup thinly sliced onions
 3 garlic cloves, minced
 3 cups shiitake mushroom caps, sliced
 1 cup (2 inch) diagonally sliced green onions
 1 cup (2 inch) julienne cup carrots
 11 bag fresh spinach
 0.50 tsp crushed red pepper
 2 tbsp oil (less if desired)
Sauce
 0.67 cup low sodium soy sauce
 2 tbsp cane sugar (natural sugar preferred)
 2 tbsp rice vinegar
 1 tbsp toasted sesame oil
Garnish
 1 tbsp toasted sesame seeds
 finely chopped scallions

Directions

Meat
1

Marinate meat for 30 minutes to 1 hour. Heat skillet with oil to medium high heat. Add meat and stir fry 3 minutes or until done. Cover and keep warm.

Noodles
2

8 ounces noodles (My preference is Sweet Potato Glass Noodles/Vermicelli but any glass noodles or wheat noodles will work.)
Prepare noodles according to package directions. For sweet potato noodles I generally boil them for several minutes, 6-10 or until done. They should be chewy but not tough. Drain and snip into shorter lengths and toss with 1 teaspoon of sesame oil and set aside.

Sauce
3

Heat large skillet or wok and add 2 tablespoons of oil. Add crushed pepper. Fry onions and carrots until just softened, about 1 minute. Add the garlic and mushrooms and stir fry all vegetables for 3 minutes.

Prepare noodles and vegetables as directed above. Add noodles and beef and heat through. Add spinach and cook until just wilted. Add enough sauce for your taste, reserving some to add when serving. Sprinkle with scallions and sesame seeds.

Chapchae–Korean Sweet Potato Glass Noodles
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