Chap Chae (Korean Noodles) Recipe


October 6, 2015

Author: KatieChin

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Chap Chae (Korean Noodles) Recipe

October 6th is National Noodle Day so use your noodle and whip up this delicious and easy Chap Chae (Korean Noodles) recipe!  Chap Chae is a popular Korean noodle dish which is delicately seasoned with soy sauce, garlic, sugar, sesame oil and scallions and is oh, so flavorful.  You can substitute the beef with any protein you’d like or throw in some tofu for a vegetarian version.  Also, great for leftovers like the the roast chicken you had for dinner last night.  Just shred the chicken and throw it in at the end.  They’re divine paired with a Korean BBQ dish or served as a one-pot meal.   You can find Chap Chae dried sweet potato noodles at the gourmet section of World Market.    You can also use dried cellophane or glass noodles as a substitute.


8 oz sweet potato noodles or dried cellophane noodles (might be called glass noodles or Chinese vermicelli)

1 small white onion, sliced thinly

2 cloves garlic, minced

6 oz filet mignon, sliced into thin strips

1/2 pound baby spinach, parboiled

1 carrot, cut into matchsticks and parboiled

2 scallions, finely chopped

3 tbsp sesame oil

3 tbsp soy sauce

2 tbsp sugar

toasted sesame seeds for garnish


  • Cook noodles according to package directions.
  • Heat a wok or large skillet over medium high heat. Add 1 tbsp of the oil and swirl to coat. Add the onion and garlic and stir-fry until fragrant, about 30 seconds. Add the beef and stir-fry for 1 minute.
  • Add the remaining oil and then the vegetables and scallions. Stir-fry for 3-4 minutes. Add the sesame oil, soy sauce and sugar. Toss to coat for 30 seconds. Dish out onto a platter and garnish with sesame seeds.