JapChae Recipe (Korean Stir Fry Noodles) (2024)

FAQs

What noodles is japchae made of? ›

Dangmyeon noodles: These are the traditional sweet potato noodles (also known as “glass noodles”) used to make japchae. They are made from two ingredients — sweet potato starch and water — and have an ever-so-slightly-sweet taste and a satisfying chewy texture.

Made with chewy, slippery sweet potato noodles (dangmyeon) which are available in large grocery stores, though can be substitute with glass noodles (bean thread noodles) or vermicelli noodles in a pinch. Makes a big batch – leftovers make for a terrific lunch!

Japchae (잡채 – or chapchae) is a classic Korean stir-fried noodle dish seasoned with a sweet and savory sauce. The name japchae describes a mix of finely cut ingredients—vegetables, egg, mushroom, and meat—that are included in the noodles.

Japchae on it's own makes a great meal, but it's even better served with other dishes! Here are a few of our favorites: Gochujang BBQ chicken thighs. Traditional napa cabbage kimchi or geotjeori (fresh kimchi)

But that's not where the health benefits of japchae end: you'll get your protein hit from lean beef and eggs, and vitamins and minerals courtesy of the array of colourful vegetables, including spinach, carrot and shiitake mushrooms. If you'd like to make a vegetarian version, simply swap the meat for extra mushrooms.

Glass noodles are fat-free and great for weight-loss diets. Reducing fats in your meal will combat obesity, cardiovascular disease, and several other metabolic disorders. Cellophane noodles are also a great source of iron. Getting enough iron in your diet ensures that oxygen is transported through the body.

If you can't find them, you can usually use rice vermicelli (for chilled salads or spring rolls), soba noodles (for dishes like stir-fries) or angel hair pasta (for most soups) in their place. None of these substitutes will have the same translucent appearance, but they can be used in a pinch.

Glass Noodles. Yamash*ta says that the biggest difference between shirataki noodles and glass noodles is the base ingredient. Shirataki is made from the konjac yam, while glass noodles are made from either mung bean starch, potato starch, sweet potato starch, tapioca or canna starch.

Leftover japchae should be kept refrigerated. It will keep well for 3 to 4 days and reheat nicely in the microwave. The noodles will get soft and chewy again when reheated.

Should japchae be chewy? ›

Japchae 잡채

At any gathering it's hard to pass up these chewy, sweet, and slightly slippery noodles with colorful stir-fried vegetables and mushrooms, its irresistible sesame flavor, healthy amount of garlic, and light, refreshing taste.

Note: Japchae is one of those dishes that are meant to be eaten the day of. If however, you do want to store the leftovers, please store in refrigerator (1-day max) and re-heat in the microwave. (Microwave does a better job than stir-frying when re-heating dangmyeon noodles.)

The japchae sauce is a sweet and savory sauce made of brown sugar, dark soy sauce, and sesame oil. It's the perfect balance of sweet and savory.

There's a lot to prep for japchae—there's no avoiding that, given the many components and the different preparations for them—but the good news is that it can all be done well in advance of serving. The japchae can then be refrigerated for a day or two and reheated in a skillet before serving.

A type of vegetable oil made from peanuts, peanut oil makes a smart replacement for sesame oil. Rich and nutty, it's commonly used in Asian cooking and its high smoke point means it's perfect for both cooking and frying. Use it to sauté noodles, stir-fry vegetables, or fry up something tasty.

This post may contain affiliate links. Glass noodles, also known as cellophane or bean thread noodles, have become a popular option for those seeking gluten-free and low-calorie alternatives. These translucent noodles, often made from starches like sweet potato offer a unique texture and versatility in the kitchen.

The most common variety comes from China and is made of mung bean starch. Korean and Japanese glass noodles are typically made from sweet potato starch. Some other starches, like arrowroot or tapioca can be used as well, but mung bean and sweet potato are the most common.

When translated to English, all too often the name for the specific type of rice noodle gets boiled down (no pun intended) to vermicelli. But that is an Italian pasta, made with wheat rather than rice. Its round, thin strands may be similar in shape and size to some types of rice noodles but not in texture and flavor.

Japchae can be considered healthier. The vermicelli noodle used in Japchae is made of sweet potato starch and water, which is: Gluten-free, Low glycemic index.