Rice Noodle Chap Chae

Having lived in China and Taiwan and traveled to many countries in the region, I LOVE most Asian dishes, particularly a Korean glass noodle dish called "chap chae".  I recently started following the blog Allergy Free Asian Dishes where the recipe and suggestion was made to make this dish with rice noodles, given my concerns about food labeling laws and "may contain traces of..." on imported "glass noodles".  This was a great suggestion as there are a number of U.S. companies (which adhere to U.S. food labelling regulations) that produce rice noodles - my favorite being Annie Chuns - the company sells the regular rice noodle variety as well as the brown rice variety.  Whenever possible, I generallly go with the brown rice variety to get an extra kick of fiber (16% of daily value)...So how was this dish prepared with rice noodles compared to glass noodles?  Pretty good!  The kids enjoyed it and it was great to serve a meal egg-free that the whole family could enjoy.

I did make some modifications based on personal preference and the veggies that I had "in stock"!

Rice Noodle Chap Chae

Preparing the Ingredients
(soy sauce, sugar, sesame oil)
(shitake mushroom, nappa cabbage, spinach)
(carrots, red bell pepper, beef, red onion, garlic)

Preparing to Mix the Soaking Rice Noodles

and Stir Fried Ingredients