A fool proof way to achieve the perfect chewy bouncy glass noodle texture & you’ll be surprised how simple it is! No more boiling water, no more running noodles under cold water to make the perfect Chewy Korean Glass Noodles (Japchae / ChapChae)

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Noodles are one of my most favourite things in the world to eat. It’s chewy, satisfying, comforting and great for sharing. When I had Korean glass noodles (Japchae / ChapChae) for the first time, I was blown away. The noodles were VERY chewy which made itΒ very satisfying to eat, and the sauce didn’t sit on the surface of the noodles it was absorbed into the noodle! Fascinating eh?


Chewy Korean Glass Noodles (Chap Chae/Japchae)


When I got homeΒ I knew I HAD to recreate this. At the time, it was not easy to find recipes online like it is today and with MANY failed attempts, I finally figured out a way to make it the texture I had been seeking!Β So here I share my findings to you, in hopes that you can easily make these yummy Korean Glass Noodles (Japchae / ChapChae) at home anytime! πŸ™‚




20 years ago, it was a lot harder to find a Korean supermarket than it is today. I would look high and low for these noodles in Chinese supermarkets with no avail. At the time, I didn’t even know how the noodles would look raw, let alone the name of the noodles so I based it all on how I ‘thought’ it would look raw.


Nowadays, these noodles can be found easily in any Asian supermarket. They are called ‘Sweet Potato Noodles’ on the packaging. They are grayish in colour and about 2 mm thick in diameter.


Chewy Korean Glass Noodles (Chap Chae/Japchae)




I kept this recipe simple with the essentials:

  • Carrots
  • Onions
  • Peppers
  • Spinach
  • Green Onions


Chewy Korean Glass Noodles (Chap Chae/Japchae)


However, you can add as many types of ingredients as you want for variety! A few things to consider:

  • Plain omelette cut into thin ribbons
  • Shiitake cooked in a sweet soy cut into thin slices
  • Meat
  • Zucchini cut into thin ribbons
  • Garlic
  • Experiment with any vegetable πŸ™‚


Tip #1 : Try not toΒ Β overdo it with too many vegetables, the chewy noodles are the star of the show! πŸ™‚


Chewy Korean Glass Noodles (Chap Chae/Japchae)





On almost every noodle packaging instruction that I found, they always teach you to boil the noodles first. Don’t do it! πŸ™‚ Seriously.

During my experimentation, I found that boiling the noodles produces a mushy texture. Sometimes the middle of the noodles were still raw, since the outsides would cook faster than the insides. This resulted in:

  1. A very mushy noodle stir fry with vegetables
  2. A mushy noodle with a raw centre, so it was semi crunchy. I love crunchy, but crunchy sweet potato noodles are not pleasant. They are gummy and stick to your teeth or are very tough to chew through.


What I found worked amazingly was just soaking the noodles for 20 mins in hot water. I just used hot tap water for simplicity! Make sure to run the tap until the water is very hot. If you can’t use tap water, you can boil some water in a kettle. Just make sure to let the water sit for 5-10 mins to cool a smidge before soaking the noodles in it since it might be too hot for soaking.


Chewy Korean Glass Noodles (Chap Chae/Japchae)


Soaking the noodles created soft and pliable noodles (still raw though and needs to be cooked though). I found boiling the noodles in a pot, agitated the starches too much and it kept the water at a constant boiling point which would usually over cook the noodles on the outside but still had raw centers – the result would be mushy noodles. Soaking it gives it a nice an easy bath without agitation at a slightly cooler temperature.


Tip #2: Cut the noodles after you are done soaking them. They are quite hard to work with in a pan (and to eat) when they are left at it’s long length.


Tip #3: Mix a bit of sesame oil into the noodles after they are done soaking to prevent them from sticking to each other.


While the noodles are soaking you can chop the vegetables. Almost all the ingredients just need to be chopped into matchsticks to match the shape of the noodles πŸ™‚ except the spinach.


For the spinach, boil it for approximately 2 mins. After 2 mins, rinse it under cold water to stop the cooking process and squeeze all the water out of the spinach. You want a very dry textured spinach.





You’re probably going to look at everything and say to yourself “Uhh that’s a whole lotta ingredients to fit into this little frying pan!” …and you’re right! It will look like there’s a lot of ingredients to be stuffing into a tiny frying pan, but once you start cooking it, the noodles will shrink down and the vegetables will wilt.


I have tiny frying pans at home, so there was no way I was going to fit all that food into my itty bitty frying pan so I had to do this in 2 steps. If you have larger frying pans – use them.


Tip #4: When you are mixing the soy sauce mixture together, use hot water. This will melt the sugars so that it doesn’t sit at the bottom of the sauce.


Chewy Korean Glass Noodles (Chap Chae/Japchae)


Tip #5: Always toast your sesame seeds! πŸ™‚ I never found an occasion where raw sesame seeds tasted better than toasted. Toasting the seeds also gets rid of any stale flavours as well! πŸ™‚


First, I cooked all the vegetables together for about 5 mins and then I transferred it to another bowl. Next, I cooked the noodles, with half the soy sauce mixture and when the noodles were almost cooked and had shrunk in size by half, I added the vegetables back into the frying pan and added the other half of the soy sauce mixture.

…and voila! πŸ™‚ You’re done! Time to enjoy your chewy Korean Glass Noodles (Japchae / ChapChae)!


Tip #6: Put the green onions last. You don’t want to cook them too much – there’s more flavour to them when they are raw-ish.


Chewy Korean Glass Noodles (Chap Chae/Japchae)


Tip #7: Once it is done cooking, It’s easier to mix all the ingredients together by hand. Just don’t forget to let it cool down a bit first before doing this. πŸ˜›


These are always a hit at potlucks and parties, I have never met a person who didn’t love these Korean Glass Noodles (Japchae / ChapChae) πŸ™‚ Just be careful if you put these noodles in the fridge, the starch in the noodles will harden up from the cold so you can’t serve them straight from the fridge and will require some re-heating. Re-heat it in the microwave a few minutes at a time (mixing in between)Β to prevent it from melting into a small goopy solid mound of noodles πŸ™‚


Chewy Korean Glass Noodles (Chap Chae/Japchae)


Follow me on Instagram and show us if you made Korean Glass Noodles (Japchae / ChapChae) with #pupswithchopsticks if you made this! Share your yummy foods with me! πŸ™‚


No more soggy noodles deserves a happy dance! πŸ™‚

Chewy Korean Glass Noodles (Chap Chae/Japchae)


Chewy Korean Glass Noodles (Japchae / ChapChae)

  • Author: Joyce | Pups with Chopsticks
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 6 Servings
  • Category: Appetizer, Side
  • Cuisine: Korean


A springy & chewy Korean glass noodle recipe (Japchae / ChapChae) seasoned lightly with sweet soy sauce, sesame oil and a variety of vegetables. Always a hit at potlucks and parties and very simple to make.


Sweet Soy Sauce Mixture

  • 1/2 cup soy sauce (add more if you want this more flavourful)
  • 1/2 cup of hot water
  • 2 tablespoons of sesame oil
  • 4-5 teaspoon sugar

Noodles & Vegetables

  • 400g sweet potato noodles
  • 1-2 carrots (cut into matchstick slivers)
  • 1 bundle spinach
  • 1-2 peppers (sliced into thin strips)

Toppings & Garnishes



  1. In a small bowl, combine the ingredients for the Sweet Soy Sauce mixture and set aside.
  2. Prepare the vegetables by cutting them roughly the same size in matchsticks and strips. Set aside.
  3. Boil the spinach for 2 mins. Once it is done, run it under cold water to stop the cooking process and squeeze and squeeze all the water out. The texture should be dry and not soggy. Set aside. Optional: Season it with a little salt.
  4. Toast sesame seeds in a frying pan on low heat until brown. Set aside.

Soaking the Noodles

  1. In a large bowl, add hot water (tap or kettle boiled). Add noodles in for 20 mins to soak. [If you are using kettle boiled water, let it cool for 5-10 mins before soaking].
  2. After 20 mins, when the noodles are soft, cut them roughly 4 inches long and sprinkle some (sesame) oil to prevent sticking. Set aside.

Putting it Together

  1. In a large non-stick frying pan, add oil and adjust the heat to medium to medium low.
  2. Once the oil has warmed up, add in the veggies (except the green onions) and cook them for approximately 5 mins
  3. When the vegetables are cooked, remove the vegetables from the frying pan and put it aside.
  4. Add a little more oil and wait until it is up to temperature again
  5. Add the noodles and half the soy sauce mixture and cook for about 2-3 mins. Keep flipping the noodles, until they are transparent and glossy and no longer translucent.
  6. When the noodles are almost done, add the vegetables back in and add in the remainder of the soy sauce mixture and cook for another 1-2 mins.
  7. Turn off the heat and add in the green onions and sesame seeds and mix well. (It’s easier to mix it with your hands when the ingredients have cooled down a bit.)
  8. Enjoy!Β πŸ™‚


  • Serving Size: 1 Serving
  • Calories: 183 kcal
  • Sugar: 7 g
  • Sodium: 1246 mg
  • Fat: 11 g
  • Carbohydrates: 19 g
  • Protein: 4 g

Keywords: japchae, chapchae, sweet potato noodles, glass noodles

Disclaimer: As with most of my posts, I provide affiliate links to make items easier to find if you cannot purchase this locally. I do get a small commission from items purchased but I would never recommend anything I don’t own myself or highly recommend, but I would prefer you buy your items locally to support your stores (and chances are they are cheaper locally!)πŸ™‚


29 thoughts on “Korean Glass Noodles (Japchae / ChapChae)”

  1. Another YUMMY !! This time, you came up to my another favourite Korean sweet potato noodles. Sometimes I like to eat food in a dry mix with others such as vegetables, bell peppers etc. that those ingredients you recommended to add in.
    When this kind of noodles is better mix to eat without soup base, is very beneficial for kids or adults to bring to school or work for lunch. Sesame oil and fried sesame seeds bring up very distinct flavour. Honestly, the moment when I saw this colourful nice ready-to-eat noodles on the table, it seems like it stimulated my stomach to growling, and mouth watering too.
    WELL RECOMMENDED, and thank you to bring up another easier cooking recipe.

    1. Thank you and I’m so glad you love this dish! This is one of my favourite dish as well and when I make these for gatherings they always seem to be a hit! Something about that chewy noodles! πŸ˜€ Yes I agree, you can put any type of veggies in this, usually I just use whats in the fridge. It’s my go to recipe to “Clean” out the fridge. haha

  2. I really appreciate the tips you give on how to prepare the noodles. Very useful and your pictures are beautiful! I definitely want to try this for dinner!

    1. Thank you Lisa! πŸ™‚ I struggled with mushy noodles for the longest time and couldn’t for the love of me figure out how to get that nice satisfying chew. After a gajillion experiments, I’m so happy I can share this technique for better noodles!! πŸ˜€

  3. Such a great dish, with so many delicious ingredients. I love how foods from around the world are becoming so much easier to get. I too found the best way to prepare noodles, of any kind, is to soak in hot water from the kettle, rather than boiling in a pan. Always a much better result.

  4. This recipe looks fun to make! I have to find these noodles. I’ve seen similar Thai style flat noodles, but these look a little different. Love the cooking method.

    1. These ones are slightly chewier! πŸ™‚ You can use this method with the rice noodles for thai noodles too! πŸ™‚

  5. I’ve never used glass noodles before but they look so amazing! Can’t wait to try out this recipe!

    1. They arent’ super common but definitely give it a try. The texture of the noodles will blow you away!

    1. Thanks! I hope the tips help, I never want anyone to have mushy noodles – the springiness is the best part of these noodles!

  6. Korean food is one of my favorite cuisines! I really appreciate your instructions for preparing the glass noodles. I’ve wanted to try them, but didn’t know how it was done. Your photos are great.

    1. Thanks Leslie, I hope these tips help! πŸ™‚ Definitely don’t be afraid to try it out – it’s a lot easier than it looks. πŸ™‚

  7. Glass noodles are among my favourite foods and this recipe looks gorgeous! I adore Korean food but I don’t ever seem to make it at home, I think that’s about to change soon!

    1. Yay! I hope you enjoy it and make giant batches like me so you can hoard it for daaaaaaaaaays! heehe πŸ™‚

  8. Thank you so much for the great techniques! I was following instructions on the noodle packages and kept ending up a big mass of mushy noodles. Just tried your recipe and it came out exactly what I was hoping it would be!

    1. I am SO happy to hear this worked for you! I used to have the same problem with mushy noodles and it was so frustrating that all the packages would tell you to cook it before stir frying it because my end result would turn out so goopy! Once I figured out how to how to prevent that I had to share this with everyone, so I am SO happy you found this and it worked out for you! πŸ™‚ Springy noodles are spectacular isn’t it? πŸ™‚ So addictive!

  9. Thanks for all the great tips on Jap Chae! One confusing typo you might want to fix, is that you say:
    “If you are using kettle boiled water, let it cook for 5-10 mins before soaking.”
    I believe the word you intended was “cool.” πŸ˜‰

    1. Hi Ted! No worries, I”m always happy to share! πŸ™‚ and oh my gosh! Yes that is definitely confusing. Thank you SO much for letting me know about this typo!! πŸ™‚ I will update this now!

  10. Joyce, quick question, did your experiments with boiling the noodles fail to provide good results even when you followed the directions to immediately rinse well with cold water, or didn’t you try that approach? Thanks in advance….

    1. Hiya Ted,

      I have tried the cold water approach after boiling but it would still gave me a very soft noodle (not chewy or springy) result once I started to stir fry it with the sauce and veggies – my guess is that double cooking the noodles is the cause of that – especially since cold water rinse would drop the temperature of the noodles so whenever I stir fried it, I found I had to cook it twice as long to get the noodles to the right temperature and I would usually end up over cooking it which made it too soft.

      A few things I tried were:
      1.) Straight up boiling with the recommended package time – with no cold water rinse = mushy noodles when stir fried
      2.) Straight up boiling with the recommended package time – with cold water rinse = less mushy as #1 but still not ‘springy and chewy’ once I started to stir fry it.
      3.) Straight up boiling with 1-2 minutes off the recommended package time – with cold water rinse = hard noodle centers

      I also noticed that depending on the brand of sweet potato noodles I used (some where thicker than others) the hard noodle centers were only happening randomly so to combat all this I decided to use the hot water soak method to see what results I would get (since I use this method for all my vermicelli stir fry recipes with great results) and I noticed that it was a no fail ‘springy chewy texture’ for me every time, regardless of what brand of sweet potato I used! πŸ™‚

      Hope that makes sense! Let me know if you have any questions or tips to add – I’m always trying new things and love learning πŸ™‚

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