Korean Stir-Fried Glass Noodles (aka Jap Chae)

Published on in Beef, Chicken, Noodles, Proteins, Rice, Noodles, & Starches, Seafood
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Korean Stir-Fried Glass Noodles (aka Jap Chae) are made from stir-frying sweet potato noodles (a type of glass noodle), vegetables, and sweetened soy sauce. Jap Chae is a simple sweet and savory noodle dish to accompany any Asian meal. In particular, I love to have Jap Chae when eating Korean barbeque. “Jap” means mixed and “Chae” means vegetable. This dish can be an entirely vegetarian dish or you can add a protein such as chicken, beef, or shrimp. Most Jap Chae’s use spinach, but really any leafy green vegetable is fine. In my dish, I used Shanghai bok choy.

Korean Stir-Fried Glass Noodles (aka Jap Chae)
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Korean Stir-Fried Glass Noodles (aka Jap Chae)

5 from 1 vote
Course: Lunch, DinnerCuisine: KoreanDifficulty: Easy
Servings

8

servings
Prep time

30

minutes
Cooking time

30

minutes
Total time

1

hour 

Jap Chae is a savory and sweet Korean noodle dish with stir-fried vegetables.

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Ingredients

  • 1 pound dried sweet potato noodles

  • 1/2 cup julienned carrots

  • 1/2 white onion sliced thinly

  • 1 cup sliced shiitake mushrooms

  • 1 cup bok choy, spinach or any green leafy vegetable

  • 4 stalks green onion

  • 6 garlic cloves minced

  • 2 tablespoons olive oil

  • 4 tablespoons sesame oil

  • 6 tablespoons soy sauce

  • 3 tablespoons brown sugar

  • Salt to taste

Directions

  • Wash and prepare vegetables: carrots, green vegetables, onion, and shiitake mushrooms (remove stems). Carrots should be julienned. Mushrooms thinly sliced. Onion and green vegetables should be chopped into strips. Cut off ends of scallions and chop into 2 inch long sections. Peel and mince the garlic cloves.
  • Fill a large pot with water and bring to a rolling boil. Add dried sweet potato noodles and cook according to package (typically 5-6 minutes until soft). Drain and set aside.
  • In a bowl, mix soy sauce, brown sugar, and sesame oil. Set aside.
  • In the pot, turn on the heat to high and add olive oil, minced garlic, and scallions and stir-fry until fragrant. Add onion and carrots. Stir-fry until softened. Add chopped bok choy/spinach/green vegetables and mushrooms. Stir-fry until also softened.
  • Add half of the bowl of sauce to vegetables and mix well. Add softened noodles and add the remaining bowl of sauce and toss well until everything is evenly coated. Salt to taste and then serve immediately.

Notes

  • Option: Jap Chae can be eaten as a vegetarian dish or a protein can be added. Chicken, beef, or shrimp are commonly added as a protein. Cut the protein into thin 2 inch pieces, marinate with some cornstarch, Shaoxing rice wine, and soy sauce and then stir-fry separately before adding to noodles.

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