This is my own twist on the famous Korean Glass Noodle dish called “Chapchae.” Instead of beef, I used ground turkey breast to make it healthier and low calorie, and added fresh bell peppers, Porto Bella mushrooms, and scallions for crunchy texture.
Ingredients:
- Korean Glass Noodles (8-10 ounces)
- Ground Turkey Breast (1 lb.)
- Porto Bella Mushrooms (2 pieces, thinly sliced)
- Red Bell Pepper (1 large, thinly sliced)
- Scallions (4 stalks, sliced into 1 inch pieces)
- Garlic (4 cloves, minced)
- Soy Sauce (3 tablespoons)
- Sesame Oil
Can’t find Korean Glass Noodles, get it here:
Ingredients you will need:
Instructions:
1) Take seeds out of Bell Pepper with your hands. Slice your bell pepper vertically into thin strips, and then slice in horizontal direction getting cubed pieces. Leave aside.
2) Slice mushrooms into thin vertical strips, and then slice in horizontal direction. Leave aside.
3) Slice scallions into about 1 inch pieces. Leave aside.
4) Mince garlic. Leave aside.
5) In hot boiling water, cook your noodle. Takes about 5 minutes. Drain water and rinse noodle with cold water. Leave aside.
6) In hot pan, add about 2 tablespoons of sesame oil. Sautee garlic for about 20 seconds. Add ground turkey until it’s fully cooked (can add lid to help turkey cook in the center). Add 1 tablespoon of soy sauce to flavor turkey. Transfer turkey to a plate. Leave aside.
7) In same pan, add another 2 tablespoons of sesame oil. Sautee bell pepper for about 40 seconds, then add mushrooms until mushroom becomes soft. Add 1 tablespoon of soy sauce to flavor vegetables.
8) Add cooked glass noodles and add another tablespoon of soy sauce and add a little more sesame oil to noodles. Toss well so glass noodles are flavored with soy sauce.
9) Add turkey and toss. Finally add scallion and toss until scallion becomes slightly wilted (want to retain some crunchiness of scallion)
Serves 4-5
