Chap Chae, glass noodles or just vegetable noodle stir fry are all names associated with this simple dish. Add a bunch of thinly sliced fresh vegetables with sweet potato noodles lightly coated in oil to make a healthy vegetable based meal in under 20 minutes in just one pot.
My family has many food allergies, including wheat, egg, soy, peanuts/treenuts and sesame. I have modified the recipe to meet our restrictions, however I list the traditional ingredients and amounts used. The recipe as I prepared it is: gluten free, peanut free, treenut/coconut free, soy free, dairy free, egg free, and sesame free.
I have included an option to use soy sauce and sesame oil/seeds. As with any dish, feel free to make changes. I think shiitake mushrooms, marinated beef and an egg on top would be fantastic additions.
For more pictures and directions please visit my blog Petite Allergy Treats
Step 1: Ingredients
-bag Sweet Potato Vermicelli
-broccoli florets (frozen is fine)
- stalks of bok choy cabbage
-cups fresh spinach leaves
-soy sauce* reduced sodium (use less if not reduced sodium)
-tsp salt* (omit if using soy sauce)
- toasted sesame seeds* (omit if allergic)
-sesame oil* (omit if allergic and substitute canola oil)
- canola oil
Items with an asterisk are the traditional ingredients not used in my preparation due to allergies. Before food allergies became a way of life, I used soy sauce and sesame in this recipe. The sesame adds so much depth and flavor but isn't' overbearing. I highly suggest using it if you are able.
See directions here Petite Allergy Treats