Korean Stir-Fried Noodles (Jap Chae or Chap Chae)

Korean Stir-Fried Noodles (Jap Chae or Chap Chae)

The Spruce / Ana Maria Stanciu

Prep: 15 mins
Cook: 15 mins
Total: 30 mins
Servings: 4 servings

Korean stir-fried noodles (chap chae or jap chae) is one of the most popular noodle dishes in Korea, and also seems to be the one that people new to Korean food like best. The foundation of the dish is Korean glass noodles (dangmyeon), which is made from sweet potato starch.

The glass noodle name stems from the fact that the noodles in chap chae become translucent when cooked. They look almost like little spirals of glass in the bowl. They may be sold labeled as cellophane noodles or Korean vermicelli.

This dish works well as an appetizer or as the main dish at lunch or dinner. In addition, it can be served hot or cold, depending on the season and on your own personal preference. Plus, it's easy to make as a vegetarian dish.

Since sweet potato noodles absorb tons of flavor, you can mix and match the vegetables or meat to your liking.

“I really liked this recipe because it was so authentic tasting. The glass noodles were so chewy and delicious, and such a nice change from regular noodles. This recipe is also very flexible (see the variations listed after the recipe). Next time I make this recipe, I’ll add a sunny-side-up fried egg.” —Diana Andrews

 

Korean Stir-Fried Noodles (Jap Chae or Chap Chae) Tester Image

 

A Note From Our Recipe Tester

Ingredients

  • 2 tablespoons vegetable oil, or olive oil

  • 2 tablespoons sesame oil, divided

  • 1 medium sweet onion, thinly sliced

  • 2 cloves garlic, finely chopped

  • 1/2 pound baby spinach, parboiled

  • 2 carrots, julienned

  • 3 scallions, chopped

  • 1/2 cup chopped napa cabbage

  • 5 shiitake mushrooms, rehydrated if dried, sliced

  • 8 ounces glass noodles, cooked according to package directions

  • 3 tablespoons soy sauce, more to taste

  • 1 teaspoon sugar

  • Salt, to taste

  • Toasted sesame seeds, optional

Steps to Make It

  1. Gather the ingredients.

    Korean Stir-Fried Noodles (Jap Chae or Chap Chae)

    The Spruce / Ana Maria Stanciu

  2. In a large skillet or wok over medium heat, heat the vegetable oil and 1 tablespoon of the sesame oil until it shimmers.

    oil in a pan

    The Spruce / Ana Maria Stanciu

  3. Add onion slices and garlic and sauté until fragrant, about 1 minute.

    onions and garlic in a pan

    The Spruce / Ana Maria Stanciu

  4. Add the spinach, carrots, scallions, napa cabbage, and mushrooms and sauté until half cooked and still a bit crunchy, 3 to 4 minutes.

    vegetables in a pan

    The Spruce / Ana Maria Stanciu

  5. Turn the heat to low and add cooked noodles, soy sauce, sugar, and the remaining 1 tablespoon sesame oil.

    vegetables, noodles, and sauce in a pan

    The Spruce / Ana Maria Stanciu

  6. Sauté continuously until the mixture is well combined, about 2 minutes more.

    Korean Stir-Fried Noodles (Jap Chae or Chap Chae) cooking in a pan

    The Spruce / Ana Maria Stanciu

  7. Adjust to taste with more salt or soy sauce, if needed.

    Korean Stir-Fried Noodles (Jap Chae or Chap Chae) cooking in a pan

    The Spruce / Ana Maria Stanciu

  8. Garnish with the sesame seeds, if using, and serve immediately.

    Korean Stir-Fried Noodles (Jap Chae or Chap Chae) in a pan

    The Spruce / Ana Maria Stanciu

Variations

  • Thinly sliced brisket works well in this dish and Korean barbecued beef (bulgogi) is used often. In a pinch, chunks of rotisserie chicken, strips of egg, or fried tofu pieces are good protein additions.
  • Another favorite combination includes broccoli, red peppers, shiitake mushrooms, bulgogi, and onion. Feel free to mix and match the various possible ingredients to make a chap chae that's uniquely your own—that's one of the beauties of this dish.

How to Store and Reheat

  • Refrigerate leftover noodles in a covered container for up to three days.
  • You can reheat leftover noodles in the microwave or on the stovetop. For the stovetop, add a little vegetable oil to a skillet and place it over medium heat. Add the noodles and a tablespoon or two of water or broth. Cook, stirring, for about 3 minutes, or until hot.