Chapchae

By Birgitta

Anne: I love the bite of the noodles, made from sweet potato starch - they were easily found at the Asian supermarket I went to, and they're really what's essential for this dish. I think you can pretty much free-style it from there, to adapt this to your own favorite noodle dish. I didn't stray very far this time, but will definitely add some more flavors next time - maybe some garlic and ginger...

Ingredients

• 2 carrots, thinly sliced
• 150 g mushrooms, sliced
• 200 g noodles made from sweet potato starch (dang myun)
• 1 yellow onion, thinly sliced
• 100 g snow peas, sliced
• 200 g beef, in thin strips
• cooking oil
• 2 tbsp japanese soy sauce
• 1 tbsp sugar
• salt
• black pepper

Details

Servings 2
Adapted from annesfood.blogspot.com

Preparation

Step 1

Boil the noodles according to package instructions and drain. Fry the meat and veggies in a little bit of cooking oil, and mix together with all other ingredients.