Description
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, portobella mushrooms, and scallions for crunchy texture.
Ingredients
- 1 whole Red Bell Pepper
- 2 whole Portobella Mushrooms
- 4 stalks Scallions
- 4 cloves Garlic
- 10 ounces, weight Korean Glass Noodles
- 4 Tablespoons Sesame Oil
- 1 pound Ground Turkey Breast
- 3 Tablespoons Soy Sauce
Preparation
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. Set aside. Slice mushrooms into thin vertical strips, and then slice in horizontal direction. Set aside. Slice scallions into about 1 inch pieces. Set aside. Mince garlic. Set aside.
In hot boiling water, cook your noodle. Boil for 5 minutes. Drain water and rinse noodle with cold water. Set aside.
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. Set aside.
In same pan, add another 2 tablespoons of sesame oil. Sautee bell pepper for about 40 seconds, then add mushrooms until softened. Add 1 tablespoon of soy sauce to flavor vegetables.
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. Add turkey and toss. Finally add scallion and toss until scallion becomes slightly wilted (want to retain some crunchiness of scallion).
