Photo of Korean Glass Noodles – Jap Chae/Chap Chae
These past few days, I needed to cook healthy. Not for me, but for the sake of my children. You see, last week, I had Lasik eye surgery. As any reasonable mother would do, I milked it as far as I could go in terms of slacking on my housewifery duties. Laundry? bah..eyes too dry. Ironing? doc said no heavy lifting. Dishes? need to lay down to put in drops every 2 hours. Vacuuming? nope…can’t see squat after squirting in drops. Best to just sleep in every morning and let Scott handle the kids. It took 3 days before the kids confessed me what they’ve been eating for breakfast….
Breakfast of Champions Temper Tantrums
- 1 Double Fudge Pop-Tart
- A slice of white bread
- Water
Now. Let’s review, shall we? No. let’s not. You already know where I’m going with this. But then again, what was I thinking? I love my dear husband so very very much, but I certainly didn’t choose him for his eating habits. I mean, this the guy that tops his Fritos with canned chili, spray-on cheese and calls it dinner, considers microwave butter popcorn a vegetable and hides a stash of chocolate breakfast bars at office and another in the front seat of his car so that he doesn’t have to share with the kids. Naturally, I took over the role as 
Frau Nutrition in our household and nudged my kids to embrace all sorts of vegetables – even brussels sprouts and salad. Now, don’t get me wrong, we eat our share of junk as evidenced by: 
Negative Calorie Chocolate Cake 
Chocolate & Dark Rum Tiramisu but I always make sure that we balance it out with healthy stuff too. All became undone those fateful mornings that I relinquished my morning duties. Despite the kitchen being stocked with soy milk, milk, juice, oatmeal, yogurt, whole-wheat bagels, eggs and fruit, those items were left untouched. Do you even know how many bushels of vegetables my kids have to eat to make up for 3 mornings of Pop Tarts, white bread and water?!? Where did those Pop Tarts come from in the first place?!? Does my husband have a contraband stash? (sigh) Just dig me a grave, boys.
😉 We took a little vacation this weekend to Marco Island – thanks to my sister-in-law who works for Marriott (now, that’s what I call RWB – relative with benefits) who got us a room overlooking the beach. It was a perfect mini-getaway. Thank you, R&M!
***
On to the recipe for healthy Korean noodles with tons of vegetables, Jap Chae (or Chap Chae). The noodles are made from sweet potato starch, but taste NOTHING like sweet potatoes. They are light in texture and color, making it a great flavor carrier for any type of vegetables and seasonings.
Korean Glass Noodles – Jap Chae
This dish can also be spelled: Jab Chae, Chap Chae. The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, which is how they got their English name, “glass noodles.” They are also gluten free and are wonderfully springy and light. I love making this dish in the summertime, because you can serve these noodles at room temperature or even slightly chilled.
You can find them at Asian markets or online at Komart. Just boil the dried noodles for 5 minutes, drain and toss with sesame oil so that they don’t stick together:
You can use any type of fresh mushrooms, like shitake or even the standard button mushroom, but traditionally, dried wood ear mushrooms, found in most Asian markets, are used. Just rehydrate the dried wood ear mushrooms in warm water for 15 minutes, drain and they’ll be ready for your stir-fry. The spinach was shy – didn’t want to jump in the group shot.
Stir fry the carrots and onions until softened, oh…about 1 minute…but it really depends on how thin you slice your onions and carrots:
Add garlic, scallions and mushrooms. Fry 30 seconds:
Then add spinach, noodles, soy sauce, sugar, fry 2-3 minutes until noodles are heated through. Turn off heat, toss with sesame seeds and remaining 1 1/2 tsp of sesame oil:
Korean Glass Noodles - Jap Chae/Chap Chae Recipe
Ingredients
- 1/2 pound dried Korean sweet potato noodles
- 2 1/2 teaspoons sesame oil, divided
- 1 tablespoon cooking oil
- 3/4 cup thinly sliced onions
- 2 carrots, cut into matchsticks
- 2 cloves garlic, finely minced
- 3 stalks green onions, cut into 1" lengths
- 1/2 cup mushrooms, thinly sliced (shitake, wood ear)
- 1/2 pound spinach, washed well and drained
- 2 tablespoons soy sauce
- 2 teaspoons sugar
- 1 tablespoon sesame seeds
Instructions
- Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
- In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.*rehydrate your mushrooms if you are using dried
***
If you’re not into the whole healthy vegetable thing, then you’ll love:
Garlic Scallion Noodles***
Korean BBQ Beef on Crispy Wonton Chip
Korean BBQ Kalbi (Short Ribs) and Bulgogi Recipe
Did you try this recipe? Please leave a star rating in the recipe card below and leave a review in the comment section! I always appreciate your feedback and I know other readers do, too!
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These Korean Glass Noodles seems delicious. Super excited to try this one with us , will love to try this one.
Thanks for sharing these Korean Glass Noodles, seems amazing . Super excited to try this one with us.
My kids gonna love this Korean Glass Noodles, this recipe seems super amazing and kids friendly too.
These Korean Glass Noodles seems delicious and amazing , will love to make this recipe with us . Thanks for sharing this one.
Something delicious “Korean Glass Noodles – Jap Chae / Chap Chae” , never tried this before and its kind of unique recipe. Will definitely gonna try this one.
I love noodles! They’re so delicious and very filling that I can eat it for days. Glass noodles have been a part of my childhood so I’m glad that more people are hearing about this treat. It’s also very healthy and kids will love it.
I love these noodles and eat jap chae regularly. Do you know if there is keto friendly substitute?
Hi, Is there any substitie for sesame oil cuz my daughter have an allergy with sesame. Thanks and waiting for your reaponse.
Hi Nette – you can just leave out the sesame oil!
Yum! I just made this for lunch and ate it. So tasty!
I didn’t have glass noodles today, so I used a mix of what I had left (udon and some somen). I also added cauliflower and a bit of our remaining napa cabbage. I skipped the mushrooms (we don’t have any dried right now, or fresh). It came out quite tasty.
Next time, I’m going to try adding one asian red chili pepper. We like a tiny bit of heat in our foods. That should make it perfect.
I wish I had had some tofu to add as well.
Thanks so much Lisa!
This recipe is great! I keep the mushrooms and noodles stored for nights when I need something quick that everyone will like. I just throw in whatever protein we have hanging around the fridge/freezer. Thanks so much for posting it! It’s been a lifesaver!
Hi what if i didnt put some spinach what will happen the taste? Or even without spinach its okey ? Coz my daughter dnt want spinach 🙂
Go ahead and leave the spinach out! Add more of the other vegetables.
Made a double recipe for Korean-themed New Years Eve potluck. Substituted kale for spinach and had a little heavier hand with soy sauce, sesame oil and sesame seeds. Huge hit.
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made this dish for a party yesterday; everyone likes it! I will make it again for an upcoming picnic. Thanks for the recipe.
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Just stumbled upon this page while looking for inspiration for the sweet potato vermicelli noodles i got at the asian market last week. thanks for the ideas! and this page really made me lol
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Nobody makes the noodle from the starch only the factory does. Why don’t you look for it online if it’s too hard to find it in your city.
I made this recipe today and unfortunately found it pretty bland. It might have been better if the sauce ingredients had been doubled. I don’t know. I added extra garlic and some fish sauce to perk it up.
Made this recipe tonight with some adaptations and it was a stunning success. Thanks!
Hello,
I live in Brazil, in the city of Florianópolis.
I love oriental food, I saw on TV a recipe that uses Korean Japchae sweet potato noodles. How hath not where buy this pasta in my city.
Seeking a recipe the complete process from producing the sweet potato starch to make it into spaghetti.
I appreciate if someone can teach me this recipe.
tanks
This looks very good and easy to make. I would definitely like to try it!
Is there a specific type of soy sauce to use? I usually like to see the products with labels so I have a better idea of what to buy. 🙂
Also, what type of mushroom do you use?
Thank you!
Lisa – Kikkoman soy sauce is great and you can use shitake or woodear mushrooms.
Made this for dinner last week and posted it today. Thanks for the awesome recipe! We all LOVED it.
I’m a newcomer to this site and I love Asian culture especially Korean, so I was overjoyed when I found this recipe! I am going to try this ASAP!
Tanya, You said, “this may be a dumb question… but how do you get the carrots so appealingly slivered?” That’s a good question.
Go to nextag.com (comparative shopping web site), and search for “Asian Mandoline Slicer.”
Go to nextag.com (comparative shopping web site), and search for “Asian Mandoline Slicer.”
Wow! i made this tonight and added beef to it. My sister and Nephews enjoyed it with me. Will definitely ad this to my menu.
love it so much. I was just thinking of asking my mom to make me some…I used to call it plastic spaghetti when I was a kid. guess I should learn how to make it myself. just never tastes like mom’s.
Yes! He’s part German. Eats leftover pizza straight from refrigerator! 😉
OMG!!! Just read up about you!! Had totally no clue you ARE famous in the US … oops … sorry!
WOW … just came across this recipe and it looks soooooooo good. I like your comment on how your hubby has a different kind of eating habit! Is he German?? Mine is and eats like your hubby! He’s even teaching my son to eat straight out of the fridge … or when heating up food, it’s not necessary to be hot. Just lukewarm is good enuf all becos he does not like hot food – always complaining he has to wait till Christmas before he’s able to eat his food. Once I made soup, he added ice-cubes, and later complained that the soup was tasteless.
1st time i eat it when i was at KL Korea Plaza,
Delicious!!!
Oh, dear, this makes me long for my mom’s cooking. Now I have to go make it. I was stuck on what to bring for a potluck next month. This just “unstuck” me. Thanks for the great pics.
Used this recipe as a base for a quick noodle dinner after I went crazy at the Asian market and ended up with about 5 different kinds of noodles. Used napa cabbage instead of spinach b/c I had it. YUM. The menfolk licked their plates.
yum! this was a great dinner. did i miss salt as an ingredient? i had to add a whole lot while i was eating. otherwise, perfect. 1/2 the recipe = dinner for me.
No salt because there is soy sauce in the recipe!~jaden
Great looking Chap Chae!
Fantastic recipe. I also added a small red pepper and a small amount of zucchini… delicious! Thanks!
perfect! i love it when readers experiment with the recipe! ~jaden
Ohhhh…your Jap Chae looks so delicious! I’ve been looking for a recipe so I can make this dish, inexplicably having a craving for this dish for the past few weeks. Could it be the fact that I haven’t eaten this dish for the about 10 years? Lovely photos, made me want to lick my screen.
Your little boys are so cute!
Zero calorie chocolate cake..lol. I’m heading there next….
I made the Koren glass noodle this past weekend. It was d e l i c i o u s. I used the Chinese Vermicelli though. I plan to cook Korean BBQ Kalbi (Short Ribs) this coming weekend. Thank you for all the dinner ideas.
I just came across your site. I love it. I would like to make this dish. How many servings does this recipe make?
Serves 4-6 as part of multicourse meal ~jaden
One of my all-time favorite dishes! It’s very close to the japchae I make. I usually add about 1/2 pound of thinly sliced beef that I’ve doused with a little soy, sesame oil and sugar. And sometimes I’ll scramble an egg and break it up into fine pieces then incorporate that into the final mixture. And I use a little more sesame oil than you, but maybe that’s because I use the 12 oz packages of noodles.
I find japchae is even better when cooled slightly so that it’s not so gummy. Room temperature is just fine, and it makes a great alternative to pasta salad at a cook-out. No one can ever figure out what kind of noodles they are. 🙂
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I just made these glass noodles – I’ve never used them before and they were delicious! These aren’t a cookbook contestant?
The noodles were a tough find at my asian market but I was able to find them by searching all of the ingredient lists for potato starch! I used bok choy instead of spinach, honey instead of sugar and added some snap peas, chili pepper, and shrimp to mine. While I was digging in realized that I forgot to add the sesame oil to the noodles – they were sticky without it. Next time I’ll follow the directions more closely. This was a great “use up what’s in your fridge” dish!
This is totally what I was looking for. Yum-o!
I belong to an International food group where once a month we get together and cook foods from a different country. Last night we did Korean so I made your Jap Chae as well as some bulgogi and WOW was it good. Thanks for the great recipe!
awesome recipe…easy to follow…im half korean and wouldve taken me forever to get this from my mom….thanks for also adding pics too!…this was one of my favorite dishes growing up, funny how i didnt kow how to make it myself…..i will learn how to make kim chee next 🙂
Whew! Got it! Well, got rice noodles anyway, and decided they’d have to be good enough– and they were, it came out fabulous… and the leftovers were good at work, too.
Thanks for the help (and the recipe).
Hmmm. How amazing. I just reread and noted the online source. Sorry to bother you!
Hi,
I went shopping to gear up to make this tonight; unfortunately, I couldn’t find glass noodles at Whole Foods. Do you know if any major chains sell them, or if there’s a good substitute?
This is one of my favorite dishes to eat out– I was so disappointed.
That looks spectacular! I’ve been making the same recipe for years (w and w/o beef), except my noodles never turn out as perfect! I’ll follow your exact steps and timing next time. 🙂 Jap chae and galbi are my absolute Korean favorites!
Ohh fab, gluten-free noodles – promptly emailed this to my friend who’s stuck with a bunch of new-found and unfortunate allergies, she’ll love it!
I love your letters to the supermarket boys… You wonder if they’ve been raised in a cave by bears sometimes. (No, scratch that, they would’ve seen plenty more fresh squirming seafood if they had been…)
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Oh boy! I made this dish tonight and it was fantastic! I needed a protein, so I added 1/2 lb of browned, ground pork and some jumbo shrimp to the mix. Then, I sprinkled some ground peanuts on top and added a few drops of chili oil. My whole family gobbled it up. Thanks for the inspiration!
Tanya- I have an Oxo julienne tool – About $6. You can get it from cooking.com, amazon.com and I just saw it at Target today. Lay carrot flat on cutting board, stick a fork on one end of the carrot, and use your nifty tool across the carrot.
this may be a dumb question… but how do you get the carrots so appealingly slivered?
I love japchae, it’s my MUST order dish it everytime we go out for korean 😉 Reading this reminds me that I have a packet of glass noodles sitting in the pantry that I should use up before it expires. Thanks for the hint!
ps. I bet your kids loved the pop tarts, I know I used to! 😀
That’s some serious Jap Chae. The thin julienne on the carrots contrasting with the noodles really make for a visual feast for the eyes.
For the record, I do like to be whipped with a wet noodle.
this dish just looks gorgeous. all those colours. i think it will be a winner at home, especially with my little girl. great recipe, as usual. thanks for sharing.
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I love me some chop chae, but I don’t get out to eat it as often as I’d like.
AND NOW I DON’T HAVE TO!!!!!!!!
*wicked laugh*
ps- I was reading quickly, and for some reason mis-read the last recipe as “Girly Scallion Noodles.”
Okay.. I’m at work and I keep getting interrupted (DAMMIT) so after 10 tries I still – hold plz.. phone. (DAMMIT) Anyhoo, I still haven’t read your whole post. I see I’m not going to be able to do it until I get home tonight – but I still wanted to quickly – hold.. (M*TH^RF#!*$) TOQUICKLYTELLYOU that your dishes always blow me away with their gorgeous colors!!!!! Simply stunning – whatever it is!!
xoxo
My bf’s little sis loves these noodles! 🙂 Good tip about cutting them. Never thought of that, no wonder noodles are always hitting me in the face while I slurped. Lol.
Looks like there are a lot of us out here who LOVE glass noodles! Yum.
Here’s the funny thing… you’re like the best mom EVER, but your boys will always remember “sneaking” Pop Tarts with Dad. Isn’t that just the way it goes?!
Glass noodles are among my absolute favourite things to eat and my pantry is always stocked with it.
I would like to try those noodles as I have not!
Sounds like a wonderful getaway for your family 😀
Personally, I consider Pop-Tarts to be a separate food group.
Seriously, though, excellent recipe–and pretty! I always loved the way glass noodles looked.
Coincidence: Just ate some today made by a Singaporean friend — nice! She put in some fermented soya curd which enhanced the taste.
I had this dish once in a Korean home and enjoyed it very much.I was seeing this type of noodles for the first time then. Your recipe reminded me of that experience.Thanks Jaden.
I have plans to make this soon
These noodles look too good to healthy Jaden. Glad you had some vacation time. Well deserved I imagine with your busy schedule!
I simply love this dish. The Korean restaurants here charge about RM20 (USD6) for one portion. Sidenote, did they ever bury you in that sandhole (but of course, I’m sure they dug you out and brought you home after that seeing that you’ll still cooking away!).
As much as I love good food, I have an equal love for junk.
White bread, toasted with lots of butter, sugar and cinnamon, smores pop tarts, cheetos…. yep, I’m gonna die early…. just as much from that as from eating too much Jap Chae then drinking copious amounts of barley tea until my stomach explodes.
YUM! The noodles look delicious, Jaden! And what a steamy story… I have to say, I can relate to your husband. When I watch my nieces and nephews… I think: this one meal is not going to determine their nutritional well-being or stunt their growth. Even though it is complete crap and they haven’t had anything green but mint chip ice cream all weekend. Feeding them what they want means they are not going to complain (though it sounds like your kids like veggies – amazing! and flavor – even more amazing!) so, what harm is there? My job is to be the fun Aunt that let’s them stay up late. Lovin’ your cuisine and lovin’ you!
What would I not give for that bowl right now!! I make soemthing similar with rice noodles….. korean noodles, have to try them out. They look too cute to leave them aside! 🙂
Looks delicious. I’ve had wide glass noodles in a pad thai mixture at a few eateries and I found that they didn’t hold the flavor of a sauce very well. However, this is easily remedied with dipping sauce served on the side 🙂
Your style of writing is so charming! I love it! And the recipes are fantastic. This one sounds delicious, too. I might even get my husband to eat veggies if I can follow along! Your pictures are also so delicious looking. 🙂
That looks good, nice and colourful. It sounds both healthy and tasty.
Lovely! This is a winner!
oo.. healthy and yummy. Yummy is always good but healthy is a bonus. ;p This dish is so colourful as well. A pretty dish.
Feeding kids–been there, done that, too! Results–2 healthy adults
Any suggestions for places to find the noodles themselves?
love jap chae, its one of my most favorite dishes my mom, who’s korean, would make for special occasions. you’re version is total vegetarian but you can add thinly sliced beef that you marinate in a bit of soy sauce, salt, and pepper. mashiso! that korean for tastes good!
What a funny story…I cringe when my mom buys things like pop tarts for my daughter…I know growing up we weren’t allowed to touch sugar except on Sundays! These noodles look awesome, so colorful and beautiful just to look at. A really amazing recipe!
That is just too funny. I guess everyone took a little bit of advantage of the situation!
Wait … you make your kids drink soy milk?? My ex does the same with my kids. Then, when they get here for visits, they’ll go through a two gallons of 2% by the first nightfall. That’s my fault, and they like it that way! 😀
Here’s a question (meaning you have to go back to replying to me in these comments for once 😉 ) … When cooking Asian dishes, when would someone like myself know when to use a “standard” soy sauce vs. a black soy sauce or some of the others? I have two bottles of the Healthy Boy black soy sauce and even use it on omelets on occasion.
Radish- I use this:
http://www.cooking.com/products/shprodde.asp?SKU=218140
This is my favorite $6 tool. Take a carrot, stick a fork on the fat end to anchor it down. Use tool to shred the carrot to create perfect julienned strips.
I loooove jap chae. I never realized how simple it is to make. Marked for the future!
Glass noodles. I absolutely adore them, yet I’ve never made them why? Rather embarrassingly, I must ask, how do you get your carrots in such perfect shred?
I need some healthy noodles here too. Send them over Jaden.
Now Jap Chae with Negative Chocolate Cake for dessert sounds like the perfect meal! Glad your eye surgery went well, and that you’re once again back in charge of family nutrition!
hehehe… I have a pack of that in my cupboard and was just thinking about the same thing as you do… make a Korean glass noodle dish and post about it 😀
My mother-in-law’s favorite dish. Better write this down…
What is it with husbands and food? LOL! Big slabs of meat is what my husband eats and very selective selection of veggies & fruit.
Oh yum, I would gladly have this for breakfast, this looks delicious. But where’s the beef?! You gotta have some protein to complete the nutritional balance – right? 😉
I have always loved those noodles, and I tend to just eat them with a little sesame oil and some chopped up scallions. However, I suppose I could be convinced to add a few more things.
Oooh! This is definitely a popular item on the menu of Korean restaurants here…your homemade one looks phenomenal! 🙂
Yum, looks like a dish I make at home Yum Woon Sen. I use glass noodles, ground pork, chili paste in soy bean sauce, lime and lots of thai chili peppers!
This sounds so good! I can smell the tempting flavours on the new smell-o-cam you installed.
When my daughter was small she used to love it when I had to go to work. She loved the special recipe my husband would make for her. It is called ‘tinned beans and two spoons’. The secret recipe is to open a tin of baked beans (do not warm up) and eat them from the tin with two spoons. She really thought this was some big treat! Doesn’t that just kill you off?
I’m going to go look now at ‘ants climbing up the tree’. Asian dishes have such cool names.
Glass Noodles!!!
So vibrant and Incredible dish!!!
Wish I could taste some
Korean sweet potato glass noodles! hehe – that’s a mouthful! I’ll definitely have to look out for them! Mmmm…and all those veggies. Your boys will have to eat a ton of sweet stuff to compensate for that super healthy meal 😉
Glass noodle is so yummy. My mom cooks this chinese dish called “ants climbing up the tree” with glass noodle. (http://www.eatingchina.com/recipes/ants-climbing.htm) I will try your recipe this week. Yum~~~~
Oh that is gorgeous, and is negative calorie cake really junk?
Hmm…. may be I should go get me a Lasik too 😉 .
Glass noodles are my all time favorite. I have to try this recipe. Will let you know how it turned out soon ;).
hope you’ll be able to get the “boys” back on the nutrition track soon (I know you will)…ooh, that reminds me, I have a recipe for this too, should give it a try soon.
Haha you’re such a great mom. Thanks for this recipe! I’ve been needing new healthy recipes to try. I was getting tired of my thai green curry w/ reduced fat coconut milk. I know 🙁 “reduced fat coconut milk,” right? It’s like an oxymoron!
Glass noodles.. yummyy.. havent seen them around here 🙂