Korean noodle stir-fry from 1,000 Vegan Recipes by Robin Robertson

  • green onions
  • sesame seeds
  • soy sauce
  • bean sprouts
  • carrots
  • ground cayenne pepper
  • onions
  • bok choy
  • shiitake mushrooms
  • seitan
  • dang myun noodles
  • toasted sesame oil
  • EYB Comments

    Can substitute Chinese bean thread noodles for dang myun noodles, and another Asian cabbage for bok choy. The recipe suggests using this book's recipe for "Basic simmered seitan".

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Chinese bean thread noodles for dang myun noodles, and another Asian cabbage for bok choy. The recipe suggests using this book's recipe for "Basic simmered seitan".

  • Nancith on July 21, 2018

    This is a pretty decent version of Chap Chae, which I've enjoyed numerous times at our neighborhood Korean restaurant. It would be even better with wood ear mushrooms, IMHO, than shiitake. I did not use seitan, & subbed Asian sesame chili oil for cayenne, which was lacking in my spice cupboard. The flavor of the sauce was very good, & the level of oil much less than the restaurant dish.

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