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.
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.