Korean Chap Chi noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
one medium onion dicedone medium carrot cut into small strips3 leeks sliced up to the beginning of the leavesone block of extra firm tofu pressed and chopped into small strips/cubes4 tbsp extra virgin olive oil2 tbsp sesame oil2 tbsp Teriyaki sauce1 tsp garlicabout 100 grams Korean vermicelli cellophane noodles1 tbsp powdered ginger1 tsp salt
Marinade tofu in 2 tbsp olive oil, 2 tbsp sesame oil and 1 tbsp Teriyaki sauce for about 20 minutes.
Prepare Korean vermicelli as per package directions, boil with a pinch of salt and olive oil for about 6 minutes. Drain and rinse noodles in cold water and cut them. Mix with 1 tbsp of Teriyaki sauce and set aside.
Stir fry tofu in 1 tbsp of olive oil until brown, add onions, carrots, ginger and garlic. Stir fry until the onions are getting soft. Add the noodles and continue to fry until the noodles are well heated and the vegetables are soft.
Number of Servings: 4
Recipe submitted by SparkPeople user STRAWBERRYBUNNY.
Prepare Korean vermicelli as per package directions, boil with a pinch of salt and olive oil for about 6 minutes. Drain and rinse noodles in cold water and cut them. Mix with 1 tbsp of Teriyaki sauce and set aside.
Stir fry tofu in 1 tbsp of olive oil until brown, add onions, carrots, ginger and garlic. Stir fry until the onions are getting soft. Add the noodles and continue to fry until the noodles are well heated and the vegetables are soft.
Number of Servings: 4
Recipe submitted by SparkPeople user STRAWBERRYBUNNY.
Nutritional Info Amount Per Serving
- Calories: 474.9
- Total Fat: 28.0 g
- Cholesterol: 0.0 mg
- Sodium: 1,920.5 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 3.1 g
- Protein: 14.6 g
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