Noodles Recipes - Chap Chae Recipe

Ingredients

• 225g/8oz rump (round) steak marinade (see Cook's Tip)

• 115g/4oz cellophane noodles, soaked for 20 minutes in hot water to cover, then drained

• 4 Chinese dried mushrooms, soaked, stems removed, caps sliced

• oil, for stir-frying

• 2 eggs, separated

• 1 carrot, cut into matchsticks

• 1 onion, sliced

• 2 courgettes (zucchini) and 1/2 red (bell) pepper, cut into strips

• 4 button mushrooms, sliced

• 75g/3oz/1/3 cup bean sprouts

• 15ml/1 tbsp light soy sauce

• salt and ground black pepper

• sliced spring onions (scallions) and sesame seeds, to garnish

Serves 4

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Method:

1. Put the steak in the freezer until it is firm enough to cut into 5cm/2in strips, and mix with the marinade in a shallow dish.

2. Cook the noodles in boiling water for 5 minutes. Drain and snip into short lengths.

3. For the garnish, first fry the beaten egg yolks and then the whites in oil in a small frying pan. When set, remove, cut into diamond shapes and set aside.

4. Heat the oil in a wok. Drain the beef and stir-fry it until it changes color. Add the vegetables, cook until crisp and tender.

5. Add the noodles and season with soy sauce, salt and pepper. Cook for 1 minute. Spoon into a serving dish and garnish with egg diamonds, spring onions and sesame seeds.

A Korean stir-fry of beef, mixed vegetables and noodles.

Cook's Tip: To make the marinade, blend together 15ml/1 tbsp sugar, 30ml/2 tbsp light soy sauce, 45ml/3 tbsp sesame oil, 4 finely chopped spring onions (scallions), 1 crushed garlic clove and 10ml/2 tsp crushed toasted sesame seeds.