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

Ingredients

  • 1 lb. sweet potato noodles
  • ½ cup low-sodium soy sauce
  • 1 Tbsp. sugar
  • 2 Tbsp. vegetable oil
  • ½ 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" pieces
  • 1 Tbsp. minced garlic
  • 2 scallions, cut into 1" pieces
  • 2 cups spinach leaves, washed well and drained
  • ¼ cup mirin
  • ½ Tbsp. sesame oil
  • 1 Tbsp. toasted sesame seeds

Directions

  • 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 4–6 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 2–3 minutes, tossing the wok to cook the chicken evenly.
  • Add in shallots, carrots, bell peppers, and mushrooms and stir-fry for 1–2 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 1–2 minutes.
  • Remove from heat and drizzle in the sesame oil. Sprinkle the sesame seeds over the top.

Recipe Information

Serves: 6

Ingredients

  • 1 lb. sweet potato noodles
  • ½ cup low-sodium soy sauce
  • 1 Tbsp. sugar
  • 2 Tbsp. vegetable oil
  • ½ 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" pieces
  • 1 Tbsp. minced garlic
  • 2 scallions, cut into 1" pieces
  • 2 cups spinach leaves, washed well and drained
  • ¼ cup mirin
  • ½ Tbsp. sesame oil
  • 1 Tbsp. toasted sesame seeds

Directions

  • 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 4–6 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 2–3 minutes, tossing the wok to cook the chicken evenly.
  • Add in shallots, carrots, bell peppers, and mushrooms and stir-fry for 1–2 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 1–2 minutes.
  • Remove from heat and drizzle in the sesame oil. Sprinkle the sesame seeds over the top.

Nutrition Information

Nutrition Information
Amount per serving
Calories220
Total Fat7g
Saturated Fat1g
Cholesterol20mg
Sodium920mg
Total Carbohydrate26g
Dietary Fiber4g
Sugars9g
Protein13g