Chapchae

Ok. This is probably not at all authentic Korean chapchae - let me just say that. In fact, I'd love to hear about your versions of chapchae, because while this was very good, I'm sure it can be even better! 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...

Chapchae
(printable recipe)
serves 2

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

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.

Recipe in Swedish:
Chapchae