Kudzu Noodles Chapchae

Kudzu Noodles Chapchae

Kudzu noodles are good even when sautéed.
I also added colorful peppers and fiber-filled enoki mushrooms.

Ingredients: 3-4 servings

Raw kudzu starch noodles
1 bag (200 g)
Thinly sliced beef offcuts
80-100 g
Green pepper
Red bell pepper
Yellow bell pepper
Enoki Mushrooms
1 bag
Sesame oil
1 tablespoon
1 tablespoon
★Soy sauce
2 tablespoons
1 tablespoon
1 teaspoon
★Garlic (grated, tube type)
1.5 cm
1 teaspoon


1. Julienne the vegetables and cut the enoki mushrooms into 1-2 cm long pieces. Combine the ★ ingredients and microwave for 20 seconds. Stir well.
2. Boil the kudzu noodles for about 1 minute and then strain in a colander.
3. Heat up a frying pan and then add the sesame oil and finely chopped beef. Sauté and then add the onion and enoki mushrooms.
4. Add the peppers and sauté quickly. Be careful not to cook them for too long.
5. Add in the boiled kudzu noodles and sauté while stirring. Pour in the ★ ingredients, mix it all together, and serve.

Story Behind this Recipe

Kudzu noodles are often used in hot pots or with vinegary dishes, but when I tried sautéing them, they surprisingly tasted really good and my whole family was quite happy.