Reviewed: Aug. 29, 2006

Tastes almost exactly like my favorite Korean place's chap chae. I did not soak the noodles in warm water and instead boiled them for 5 minutes, like the directions on the noodles indicated, before draining them and setting aside for cooking. I did not add bamboo shoots or salt but I did add mushrooms. I plan on adding some red bell peppers and maybe onions next time. It ended up tasty and was quick and easy to make. Also tasted a lot better than chap chae recipes I've had from actual Korean cookbooks. Finally, I think that this recipe is more like 2 servings.

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Chin

Home Town: Austin, Texas, USA

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Reviewed: Aug. 6, 2006

Great flavor. I've made this several times and use regular spaghetti noodles instead since I have never been successful with the asian noodles before and my husband doesn't like them anyways.

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LatinaCook

Cooking Level: Expert

Home Town: Jardines Del Caribe, Ponce, Puerto Rico

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Reviewed: Aug. 5, 2006

Oh man, this is great! I like it better than most Asian dishes at restaurants (and I love Asian food!).

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ace&ben'smom

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Reviewed: Jul. 22, 2006

This was excellent...we used boneless pork instead of beef...will make often!!

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ELENAKI213

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Reviewed: Jul. 20, 2006

I'm Korean and my mom used to make chap chae alot when I was growing up. Not exactly the same but still pretty good.

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SkimmyJD

Cooking Level: Beginning

Home Town: Dallas, Texas, USA

Living In: Austin, Texas, USA

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Reviewed: Jul. 18, 2006

Restaurant quality. Next time I will cut the vegetable oil to 1 tablespoon and try adding some broccoli.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 17, 2006

Made this tonight for supper and it was really easy to make and tasted great:) I did not know what cellophane noodles were so I used the same noodles that you make pancit with. This is great! My picky husband even ate it:) Thanks for sharing:)

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Cheoah

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

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Reviewed: Jul. 12, 2006

I thought this was just ok. My husband loved it though. To kick up the flavor I added a little chili sauce and fish sauce.

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MILKLISSA79

Cooking Level: Intermediate

Living In: Boston, Massachusetts, USA

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Reviewed: Jul. 11, 2006

Really really tasty marinade...I have been craving good chinese food and couldnt' wait to get the rest of the ingredients so I made it from what I had (carrots, broccoli, red peppers, and fresh green beans) and it was just marvelous.

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Danielle

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Reviewed: Jul. 2, 2006

awesome!

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shawn

Cooking Level: Expert

Living In: Reardan, Washington, USA

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Reviewed: Jun. 16, 2006

This was very good. I used regular shredded cabbage instead of the napa and added a little bit more sugar. I also added some hot sauce toward the end of cooking and it really added a lot to the dish. I found that the noodles were a little too long and it made it hard to combine it with the meat and vegetables, so I cut them into smaller pieces and it worked wonderfully. Very easy and tasty!

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LORLOR80

Cooking Level: Expert

Home Town: Macomb, Illinois, USA

Living In: Rock Island, Illinois, USA

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Reviewed: Jun. 3, 2006

I'm rating this on the sauce because I didn't use the meat or the specific vegetables and I used some egg noodles instead. I used a premade bag of vegetables with pea pods, water chestnuts, peppers and other misc. stir fry vegetables that worked well. The only thing I changed about the sauce was doing brown sugar instead of white, and I added a tsp. of roasted red chili paste for good measure. The sauce was simple and delicious. I look forward to trying it with meat and more authentic noodles and veggies. Oh and skip the additional salt-- you don't need it.

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Sola

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: May 3, 2006

This was terrific! I had to make some changes, because I did not have bamboo shoots, spinach and cabbage at hand. I used broccoli, red and yellow bellpepper and babycorn instead. Kind of a difference, but it worked. Next time I will try the spinach-cabbage-bamboo-combination because I think it is going to be more special. The baby-corn I'll use anyway because my husband likes them so much. I had to add a little soy sauce to taste, but this of course depends on the kind you are using.

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flor

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Reviewed: Apr. 17, 2006

great recipe! I followed others' advice and used cilantro and dried red pepper flakes which gave a nice flavor. I also used japanese soba noodles instead of cellophane and it was delicious. Ideal for a weeknight meal. I will defnitely make this again.

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ETHERICJOURNEYS

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Reviewed: Apr. 6, 2006

Easy, quick and tasty! I left out the green onions, salt and noodles, added some dried red pepper for a little zing and ate this over rice. Used chicken instead of the beef. Use bagged coleslaw mix and it doesn't get any easier than this!

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LILSPINSTER

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2006

We loved this! I marinaded the meat in the soy/sesame/garlic etc overnight, and it was soooo flavorsome! I doubled up on the napa cabbage because I have really gone off spinach recently, and I omitted the sugar because I felt it wasn't needed. It was really tasty! Thanks, Chris J!

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Caroline C

Cooking Level: Expert

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Reviewed: Jan. 30, 2006

I thought this was great. Has a nice warm flavor, and the marinade is excellent. I did make a few changes, mainly for the budget conscious. I used rice noodles and regular red cabbage. Also ommitted sesame seeds. Otherwise, I followed the exact recipe (doubled). Everyone liked it and I plan to make again.

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NIKKEL

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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Reviewed: Jan. 17, 2006

I did add some extra sugar , soy sause, and black pepper for more flavor and it was delicious. Thank you for the recipe. =)

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ONESHOTCHICK

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

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Reviewed: Dec. 8, 2005

this is authentic and was glad to find the recipe. add any colourful vegetables like carrots and peppers that can be julienned. that looks the best when displayed on a large platter.

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