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Chop Chae

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Submitted by tredhead

YIELD

6 servings

PREP

25 min

COOK

?

READY

25 min

Ingredients

2 57.8
OUNCES ML/G CELLOPHANE NOODLES *
1 15
TABLESPOON ML VEGETABLE OIL
1 5
TEASPOON ML SALT
2 2
EACH EACH CELERY STALKS
sliced diagonally
2 2
MEDIUM MEDIUM ONIONS
vertically
½ 226.8
POUND G MUSHROOMS, CANNED
fresh or canned
1 1
MEDIUM MEDIUM CARROTS
shredded
¼ 113.4
POUND G SNOW PEA PODS
fresh, julienned
½ 226.8
POUND G BEEF
or chicken
2 2
LARGE LARGE EGGS
1 1
1 1
X X BLACK PEPPER
freshly ground *

Directions

Soak noodles in hot water; drain and chop coarsely.

Beat eggs, fry and cut into thin strips.

Cut meat into thin pieces and marinate as in Bul-ko-kee.

Heat wok; add oil; when hot, add salt and stir-fry vegetables one at a time.

As vegetables are cooked, remove and keep warm in a large metal bowl or pot on low heat.

Fry meat last; add to vegetables; add noodles; mix well and season to taste with soy sauce and pepper; garnish with egg strips.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 174g (6.1 oz)
Amount per Serving
Calories 184 53% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 103mg 34%
Sodium 621mg 26%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 10%
Sugars g
Protein 28g
Vitamin A 41% Vitamin C 25%
Calcium 4% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber, Low Carb
 

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