Korean Stir Fry with Cellophane Noodles

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 298.9
  • Total Fat: 17.8 g
  • Cholesterol: 20.2 mg
  • Sodium: 247.6 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.9 g
  • Protein: 11.2 g

View full nutritional breakdown of Korean Stir Fry with Cellophane Noodles calories by ingredient
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This is a Korean dish called chap ch'ae This is a Korean dish called chap ch'ae
Number of Servings: 4


    1 cup sliced shitaki or portobello mushrooms
    4 TBS soy sauce
    2 tsp sugar
    1/2 tsp chopped garlic
    4 tsp sesame seeds, toasted
    5 oz steak, sliced thing
    2 oz cellophane noodles
    3 TBS oilve oil
    1 medium onion, diced
    3 medium carrots, cut into 2 inch thin strips
    1 cup bean sprouts (mung bean)
    1/2 cup fresh spinach
    4 tsp seseame oil


In a medium bowl, combine 2 TBS soy sauce, 1 tsp sugar, garlic, 2 tsp sesame seeds, and steak. Set aside.

Soak noodles accroding to package. Using a knife or scissors, cut noodles into 3 inch lengths. Place in a large bowl and set aside.

In a large wok, heat half the olive oil over medium high heat. Stir fry steak mixture about 2-3 minutes. Toss with noodles. Remove from pan.

Wipe pan clean with paper towels. Heat remaining oil in the wok over meduim high heat. Add veggies. Saute until soft.

Add remaining soy sauce, sugar, the sesame oil and sesame seeds. Toss in noodle/steak mixture. Serve immediately.

Serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user RZIMMERLI.

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