Guys, I made you something very near and dear to my food-lovin’ heart. It’s a food of my people and of my childhood. I think most people think of kimchi when they think of Korean food, but these noodles are a staple in Korean cuisine as well.
Jap chae is a traditional Korean dish made with sweet potato starch noodles. I usually don’t make this dish, I often buy it from the Korean market, where they make it fresh, or I just have my mom make it for me. After I made this batch and instagrammed it, my mom called to tell me it looked beautiful. Let me tell you guys, this was a major deal. Korean-mother approval= MAJOR! The noodles are clear, stretchy, and delightfully chewy. The ingredients are super simple and this dish comes together quickly after a little bit of chop-chopping and prep. It’s the dish most of my non-Korean friends fall for first when introducing them to Korean fare. My BFF loves these noodles and affectionately refers to them as “sticky-hand noodles”.
When I was a kid, these noodles were probably one of my favorite foods ever. I mean, they are stretchy…just like those sticky-hands you get out of those toy machines near the front doors of the supermarket…and they’re noodle-y! I have always loved noodles and Jap Chae is definitely one of my favorite noodle dishes of all time…plus, it picnics like a champ since it is just as delish at room temperature as it is warm.
Jap Chae – Korean Glass Noodle with Vegetables
For this recipe the right kind of noodle is key. Look for Korean glass noodles, a sweet potato starch noodle that can be found at a well-stocked Asian Market or order them online*. They are gray and semi-translucent, dried noodles that become clear and stretchy with cooked.
3-4 tablespoons soy sauce (I use low-sodium)
2-3 tablespoons maple syrup (or sugar)
1 teaspoon toasted sesame oil
8 ounces dried Korean Glass noodles
8 ounces baby spinach
8 ounces button or cremini mushrooms, sliced
1 large carrot, julienned
5 green onions, cut into 1-inch pieces
2 cloves garlic, minced
canola oil for sautéing
toasted sesame seeds for garnish
In a small dish whisk together the soy, maple, and sesame oil. Set aside.
In a skillet wilt the spinach with a little bit of oil and a pinch of salt. Once just wilted, stir in 1/3 of the minced garlic. Remove from skillet and set aside.
Wipe out the skillet and add a bit more oil. Add the sliced mushrooms and a pinch of salt. Cook the mushrooms until all of the liquid they release evaporates and the mushrooms begin to brown around the edges. Add 1/3 of the minced garlic and stir to combine. Remove from the skillet and set aside.
Wipe out the skillet and cook the carrots with a pinch of salt and the remaining garlic a minute or two until the carrots are just warmed through but still crisp. Add the green onions and cook an additional 60 seconds. Remove from the heat and set aside.
Bring a large pot of water to boil. Drop the dried noodles into the boiling water and cook about 8 minutes or until noodles are clear, stretchy and tender. Immediately pour into a colander to drain and rinse well with cold water. This helps improve the texture of the noodles. In a large bowl toss the sauce and vegetables with the noodles to coat. Sprinkle with sesame seeds. Serve warm or room temperature. [/recipe]
*This post contains links for reference.
Whoa!! Those are some Bon Appetit Magazine cover shot photos there..Amazing seriously.. I think I would prob cook the noodles too long ( I always do) but this needs to happen soon in mi casa.
THANKS GIRL! and the cold-water rinse can save the noodles if they get a little overcooked 🙂
Oh man, oh man! These look amazing and the photos fit perfectly with the food! What a delicious meal!! I love trying different foods and this just made it to the top of my list! YUM!
Amy | Club Narwhal
I love jap chae, too, especially cutting the long, long noodles with scissors. This is total comfort food for me and when the weather gets cool I crave it like mad. Looks delicious!
YES! scissors are my mom’s go-to for cutting…Korean food only, tho…ha!
Oh wow, this looks incredible! I love a good noodle dish and I don’t think I’ve ever this kind. Beautiful, Cindy!
Amanda @ Once Upon a Recipe
Well your mom is right, it’s a beautiful dish. Sounds wonderful and flavorful too!
Cindy, this looks fabulous! Nice work.
This looks so yummy! Are the noodles similar to Shirataki noodles? I believe they are sweet potato and they are clear. I eat them all the time.
Katrina @ Warm Vanilla Sugar
This sounds like such a fabulous dinner! LOVE this!
Sarah | The Sugar Hit
I LOVE JAP CHAE!!! Such a great weeknight meal! I’m fo sho trying your recipe – I’ve never seen one with maple syrup before. PS, these photos are stunning.
yes! thanks! I did maple instead of sugar since it’s already liquid 🙂
Ohhh yeah. I’ve made Thai-style glass noodles and love them–these look incredible! Congrats on the mama-approval stamp!
Ohhhh! This looks so yummy!!! Hope to make it soon! Also, I love your photography 🙂
If you have a moment, do you mind checking out my blog please? I’m 15 and I just started last month (eek!) thanks 🙂
Ashley - baker by nature
So happy I found you! This is going to be our dinner tonight 🙂 and your blog is my new BFF! Xo
Looks good! How many servings does this make?
about 4 servings.
Where can you buy those noodles?
I have found them in some major grocery stores (but I suspect this is regional) and always at larger asian super markets or at any Korean grocery store. Also, amazon! Look for something that says Korean and either glass noodles or vermicelli, they are made from sweet potato starch.