Jap Chae (Korean Stir-Fried Sweet Potato Noodles)

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Jap Chae (also spelled Chap Chae or Jab Chae) is a Korean stir-fry dish comprised of Dangmyeon (Korean sweet potato noodles) and vegetables. It is very easy to throw together and includes some of my favorite vegetables- carrots, onions, mushrooms, and spinach. The noodles also held up well as leftovers for Chad’s lunch the next day. I made it as a vegetarian meal, but thinly sliced beef may also be added. Make sure to have all your vegetables prepared before you start cooking. The frying times go by quickly.

Dangmyeon are Korean noodles made from sweet potato starch. They are sometimes spelled as dangmyun or tangmyun. They are also called Korean glass, vermicelli, or cellophane noodles- not the same as the Chinese mung bean glass noodles. These noodles are gluten free. They don’t taste like sweet potatoes, but absorb the flavor of the sauce and other ingredients in the dish. I have been able to find dangmyeon at the local Asian food market.

Jap Chae

Evan had no interest in this meal whatsoever- unless you count giving the food to Daddy. He has also not warmed up to the idea of longer noodles yet. He only picked at a couple of carrot slices and mushrooms. Oh well, maybe someday.

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Jap Chae (Korean Stir-Fried Sweet Potato Noodles)

Prep Time: 20 minutes

Cook Time: 8 minutes

2-4 servings

Jap Chae (Korean Stir-Fried Sweet Potato Noodles)


1/2 pound Dangmyeon (Korean Sweet Potato Noodles)

2 1/2 teaspoons sesame oil, divided

2 tablespoons soy sauce

2 teaspoons sugar

1 tablespoon vegetable oil

3/4 cup thinly sliced onions

2 carrots, cut into matchsticks

2 cloves garlic, minced

3 green onions, cut into 1 inch pieces

1/2 cup mushrooms, thinly sliced (wood ear, shiitake)

1/2 pound baby spinach

1 tablespoon sesame seeds

Bring a large pot of water to a boil over high heat. Add the noodles and boil until just tender, about 5 minutes. Drain, rinse well with cold water, and drain again. Toss the noodles with 1 teaspoon sesame oil. Cut the noodles into about 8 inch long pieces.

In a small bowl, whisk together soy sauce and sugar.

In a wok or large pan, heat vegetable oil over high heat. Once heated, add the onions and carrots. Cook until they begin to soften, about 1 minute. Stir in the garlic, green onions, and mushrooms. Fry just until garlic becomes fragrant, about 30 seconds. Stir in the spinach, soy sauce mixture, and boiled noodles. Stir-fry until all the ingredients are heated through, 2-3 minutes. Remove from heat and add the sesame oil and seeds. Serve immediately.

Adapted from Steamy Kitchen


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