Korean Chap Chae Noodles

Chap Chae, also seen as Jap Chae, is a beloved Korean dish that can be served hot or at room temperature.

Serves: 6Hands-on: 10 minutesTotal: 25 minutesDifficulty: Medium

Serves: 6


  • 1 lb. sweet potato noodles
  • 1⁄2 cup low-sodium soy sauce
  • 1 Tbsp. sugar
  • 2 Tbsp. vegetable oil
  • 1⁄2 lb. boneless, skinless chicken breast, thinly sliced
  • 2 small shallots, sliced
  • 1 small carrot, julienned
  • 1 small red bell pepper, julienned
  • 1 cup shitake mushrooms, sliced
  • 1 cup inoke mushrooms, cut into 2-inch pieces
  • 1 Tbsp. minced garlic
  • 2 scallions, cut into 1-inch pieces
  • 2 cups spinach leaves, washed well and drained
  • 1⁄4 cup mirin
  • 1⁄2 Tbsp. sesame oil
  • 1 Tbsp. toasted sesame seeds


  • Fill a large pot with water and bring to a boil. Add the noodles and cook 6 minutes. Strain the noodles and rinse with cold water. Using kitchen shears, cut the noodles about 4 to 6 inches in length.
  • In a small bowl, stir the sugar into the soy sauce until dissolved. Set aside.
  • Heat vegetable oil in a large wok over medium-high heat. Add in the chicken and stir-fry for 2 to 3 minutes, tossing the wok to cook the chicken evenly.
  • Add in shallots, carrots, bell peppers, and mushrooms and stir-fry for 1 to 2 minutes or until tender. Add in garlic, scallions, and spinach and cook for 1 minute.
  • Use the mirin to deglaze the pan and then season with black pepper. Quickly toss in the noodles and half of the soy sauce mixture. Stir-fry for an additional 1 to 2 minutes.
  • Remove from heat and drizzle in the sesame oil. Sprinkle the sesame seeds over the top.