Beef and Vegetable Glass Noodles (Chāpchē)

1. 1 Glass noodlespack 300 g ≈ $3.00 60 g
2. 2 Stewing beefpack 600 g ≈ $11.47 135 g
3. 3 Spinach (frozen)pack 400 g ≈ $1.90 60 g
4. 4 Carrots≈ $1.50 per kg 50 g
5. 5 Button mushrooms≈ $7.50 per kg 70 g
6. 6 Onions≈ $1.60 per kg 45 g
7. 7 Garlic≈ $10.00 per kg 4 g
8. 8 Soy sauce 20 ml
9. 9 Sesame oil 8 ml
10. 10 Sugar 6 g
11. 11 Sunflower oil 8 ml
12. 12 Sesame seeds 5 g
13. 13 Ground black pepper 1 g
14. 14 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Soak the glass¹ noodles in boiling water for 5–7 minutes until tender, drain, and chop lightly.

2. Slice the beef into thin strips, then toss with 10 ml soy sauce, sugar, minced garlic⁷, and black pepper.

3. Julienne the carrot⁴, slice the onion⁶ into half-moons, and cut the mushrooms into thin strips. Thaw the spinach³ and squeeze out excess water.

4. Heat the oil in a wok or pan, then stir-fry the beef for 4–5 minutes until it changes color.

5. Add the onion⁶, carrot⁴, and mushrooms, cooking for 5–6 minutes until the vegetables soften.

6. Stir in the noodles, spinach³, remaining soy sauce, and sesame oil, heating through for 2 minutes.

7. Garnish with toasted sesame seeds and serve hot.