Reviewed: Nov. 17, 2009

i did do a little changing but it came out wonderful! I did not put cabbage or bamboo shoots. I added shitake mushrooms and sauteed the vegetables first like someone else had recommended.

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Nancy

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Reviewed: Nov. 11, 2009

Yummy! A quick and easy noodle recipe. I'm not very familiar with Korean cuisine, so I can't comment on the authenticity, but this was quite delicious!

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mms09

Cooking Level: Beginning

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Reviewed: Oct. 6, 2009

This had some great flavor. I doubled this sauce, and I was glad I did. Next time I will put in more veggies and meat and less noodles.

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lenita

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Reviewed: Apr. 24, 2009

This was very tasty. The sesame seed oil makes it. I used cooked brown rice linguini noodles in place of the cellophane noodles and it turned out great.

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AarCanada

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Reviewed: Apr. 11, 2009

My husband LOVED this! Next time I will add more veges.

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Dory C.

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Mound, Minnesota, USA

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Reviewed: Mar. 24, 2009

My boyfriend thought this tasted just like the real deal he had while traveling!

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Jenny

Cooking Level: Intermediate

Home Town: Valparaiso, Indiana, USA

Living In: San Francisco, California, USA

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Reviewed: Feb. 24, 2009

This was a good starting place for me, and I appreciate the inspiration. To start with, I modified to fit our budget and family size - i used 1lb ground meat instead of the steak, and 8oz rice noodles. After it was all cooked and together, I had to modify further to get some flavor. I added cayenne, garlic powder, soy sauce, and aji miran. After that it was really good and we ate it all.

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airforcewife77

Cooking Level: Expert

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Reviewed: Feb. 7, 2009

Awsome recipe AS IS !!! Thanks for sharing it ! ! !

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TBal

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Reviewed: Jan. 18, 2009

Good recipe - but do not do what I did and use regular soy sauce. Use the low salt variety. I marinated the meat for 1 1/2 hours thinking the soy sauce would tenderize it that much more, but ended with a dish so salty it was almost unedible. So besides that change, it is a very fast dish that you could do variations on quite easily. I do think next time I'll add fresh ginger and red chile sauce for heat.

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DAVIST

Cooking Level: Intermediate

Living In: Olympia, Washington, USA

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Reviewed: Jan. 16, 2009

I don't know what traditional Chap Chee is "supposed" to taste like, but this recipe is FANTASTIC! I loved it and couldn't get enough. Sadly, the kids (ages 6 and under) were less than impressed. However, this is a dish I will make again and enjoy with the hubs! Thanks for a new favorite! Yum!

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mom23boys

Cooking Level: Intermediate

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Reviewed: Nov. 26, 2008

This is by far my family's favorite stir-fry. Very tasty, easy to vary the ingredients if I need to as well.

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bakesabunch

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Reviewed: Oct. 20, 2008

According to other raters, this may not be genuine Korean food, but it was good. I used: onion powder (I was out of onion), snap peas, cabbage, bean sprouts, korean noodle, dash of seasoned rice vinegar, and 1ts Sri Racha hot sauce. Say what ya want, I thought this was fabulous as did the rest of my family. I will definitely be making ths again!

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Donna

Cooking Level: Expert

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Reviewed: Jul. 27, 2008

I found the cellophane noodles at Big Lots and so I needed a recipe that called for them and found this little gem (I like to experiment with different ingredients and styles of cooking). It literally took (including chopping) 30 minutes to put together {after letting the meat marinade all day}. I scaled the recipe to work for 1 lb. of steak, but used only about 7 oz of noodles. After soaking the noodles in warm water for 5 minutes I drained them and rinsed in cold water then cut them up really well with my kitchen shears. After reading the reviews I made the following changes: subbed a packaged coleslaw mix (16 oz) for the Napa cabbage and spinach, omitted the salt, subbed canned sliced mushrooms for bamboo shoots (it's what my store had), added 16 oz frozen thawed broccoli cuts and about 1 cup frozen thawed green beans, and b/c some of the comments were that this dish turned out a little bland I added 2 T oyster sauce and 1 tsp. chili sauce with garlic (BTW I decreased the pepper to 1/2 tsp. for the sauce, don't forget that I scaled the recipe for 1 lb. of meat). Turned out great; served with crunchy chow mein noodles and egg rolls. The flavor was both sweet and slightly spicy. I could only give 4* b/c my sister isn't fond at all of anything even remotely spicy; I give it 6*!!! Hopefully I'll be able to find these noodles again b/c I would definitely make this again then:)

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MaryLizBeth

Cooking Level: Intermediate

Home Town: Mobile, Alabama, USA

Living In: Alabaster, Alabama, USA

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Reviewed: Jun. 21, 2008

This is pretty good, but it could use a little more more flavor. I used double the garlic, but it could possibly use more. Next time I will probably sub fish sauce for soy sauce and add mushrooms as well. Overall, I will definitely making this many more times.

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Brian

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Reviewed: Apr. 5, 2008

If you want to cook Korean food, at least know what goes in it. You dont put bamboo shoots into chap chae. You dont put napa cabbage either. This recipe is also missing mushrooms. The authentic dish calls for dried mushrooms which are rehydrated in water prior to cooking. Oh and this is suppose to be made with pork, NOT beef. And for those reviews that say not to use cellophane noodles because of the bland taste, its NOT chapchae if its made with anything else! Similar to people saying that taco bell seasonings and such isnt mexican food, this is NOwhere close to korean food

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sungmi

Cooking Level: Intermediate

Living In: Killeen, Texas, USA

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Reviewed: Mar. 4, 2008

Fabulous, easy and quick. Definitely a keeper.

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TEICHEN

Cooking Level: Expert

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Reviewed: Feb. 7, 2008

As written, this recipe is bland. It's a good starting-off point to tweak it to your own tastes. I ended up adding more soy sauce, more garlic, rice vinegar, green onions, cilantro, red pepper flakes, and Sriracha.

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Kristi

Cooking Level: Intermediate

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Reviewed: Feb. 5, 2008

Good, but nothing spectacular.

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D

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Reviewed: Jan. 21, 2008

This is a very tasty Korean style dish. I went down to our local Asian market and bought sweet potato noodles to use with this recipe because I like the texture better, otherwise I made it exactly as written. The beef was tender and flavorful, the vegetables crisp and the sauce was just right--not too salty and not too sweet.

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nammacooks

Cooking Level: Expert

Home Town: Wichita, Kansas, USA

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Reviewed: Dec. 8, 2007

We left the noodles out because my husband does low carb. This was a GREAT dish, it was delicious, pretty and easy to make, my husband wanted to rate it a 10! I'm sure I'll be making this monthly. Thanks so much for such a fabulous recipe!!!

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Shelly

Cooking Level: Expert

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