A springy & chewy Korean glass noodle stir fry 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.
- 400g sweet potato noodles
Sweet Soy Sauce Mixture
- 1–2 carrots (cut into matchstick slivers, approximately 1 1/2 cups)
- 1 bundle spinach (approximately 1 cup after it has been cooked and wilted)
- 1–2 peppers (sliced into thin strips, approximately 1 1/2 cups)
- 1 onion (medium sized, sliced, approximately 1 cup)
Toppings & Garnishes
- 2 stalks green onion (finely chopped)
- toasted sesame seeds
- In a small bowl, combine the ingredients for the Sweet Soy Sauce mixture and set aside. Make sure you mix the hot water with the sugar first so it can dissolve it.
- Peel the carrot and cut them into thin matchstick sizes. Set aside.
- Slice the onions and peppers. Set aside
- 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.
- Toast sesame seeds in a frying pan on low heat until brown. Set aside.
Soaking the Noodles
- 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].
- 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
- In a large non-stick frying pan, add oil and adjust the heat to medium to medium low.
- Once the oil has warmed up, add in the veggies (except the green onions) and cook them for approximately 5 mins
- When the vegetables are cooked, remove the vegetables from the frying pan and put it aside.
- Add a little more oil and wait until it is up to temperature again
- 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.
- 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.
- 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.)
- Serving Size: 1 Serving
- Calories: 183 kcal
- Sugar: 7 g
- Sodium: 1246 mg
- Fat: 11 g
- Carbohydrates: 19 g
- Protein: 4 g
Keywords: japchae recipe, chapchae recipe, glass noodle recipe, korean glass noodle recipe