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Chop Chae

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Recipe

 

Yield

6 servings

Prep

25 min

Cook

?

Ready

25 min
Trans-fat Free, Good source of fiber, Low Carb

Ingredients

Amount Measure Ingredient Features
2 ounces cellophane noodles
*
1 tablespoon vegetable oil
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1 teaspoon salt
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2 each celery stalks
sliced diagonally
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2 medium onions
vertically
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½ pound mushrooms, canned
fresh or canned
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1 medium carrots
shredded
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¼ pound snow pea pods
fresh, julienned
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½ pound beef
or chicken
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2 large eggs
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1 x soy sauce, tamari
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1 x black pepper
freshly ground
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Ingredients

Amount Measure Ingredient Features
57.8 ml/g cellophane noodles
*
15 ml vegetable oil
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5 ml salt
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2 each celery stalks
sliced diagonally
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2 medium onions
vertically
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226.8 g mushrooms, canned
fresh or canned
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1 medium carrots
shredded
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113.4 g snow pea pods
fresh, julienned
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226.8 g beef
or chicken
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2 large eggs
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1 x soy sauce, tamari
* Camera
1 x black pepper
freshly ground
* Camera

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 18453% 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?
 

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