Let’s Talk About My Love… Noodles.
If you haven’t tried sweet potato noodles—also known as glass noodles or dangmyeon—then my friend, you are seriously missing out!
These slightly chewy noodles, paired with vibrant, crispy vegetables and tender meat, create a flavor bomb that’s hard to describe as anything less than incredible.
As Hi-Soo Shin Hepinstall perfectly puts it in her beautiful book Growing Up in a Korean Kitchen:
“Vegetables, strips of meat, and sweet potato noodles are lightly cooked, independently, and then blissfully tossed together, making a sumptuous and delightful harmony of colors, textures, and flavor…”
And honestly? She nailed it. That’s exactly what Japchae is: harmony in one delicious dish that satisfies even the pickiest foodie. That book is a gem—full of meaningful stories and truly authentic recipes. Total inspiration.
Don’t Let the Recipe Intimidate You
At first glance, Japchae might look like a long or complicated recipe, but I promise—it’s not. The only “hard” part is chopping the veggies.
Everything else is simple, especially if you stir-fry each veggie for just a few minutes to keep their colors vibrant and textures just right. Trust me, the final dish is worth every minute of prep.
Traditionally, Japchae (also spelled Chapchae) is made with sweet potato noodles, thin strips of meat, carrots, mushrooms, spinach, and a sweet-savory sauce.
It’s typically served as a side dish (banchan), but it absolutely holds its own as a main meal too.
Want to go meatless? No problem—just skip the meat and load it up with mushrooms or your favorite vegetables.
Recipe you might like:
Asian Style Chicken and Pineapple Lettuce Wraps
Kimchi with Smoked Bacon and Eggs
Hey, if you decide to make Sweet Potato Noodle Stir Fry Japchae, please let me know in the comments. And share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.
I am also creating a list on Amazon for cooking essentials, so stay tuned
Sweet Potato Noodle Stir Fry - Japchae
Ingredients
Noodles + Stir-Fry:
- 12 oz sweet potato noodles (Dangmyeon)
- 2 Tbsp vegetable oil
- 1/2 yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 lb spinach
- 2 carrots, julienned
- 4 green onions, chopped (reserve some for garnish)
- 1/2 cup red cabbage, napa, or regular cabbage, chopped
- 1 red bell pepper (or any color you prefer), sliced
- 4 shiitake mushrooms, sliced (rehydrate if dried)
- 5 button mushrooms, sliced
- Sea salt, to taste
- 8–10 oz thinly sliced beef, pork, or chicken
Sauce:
- 5 Tbsp sesame oil
- 3 Tbsp soy sauce (or to taste)
- 1/2 tsp oyster sauce (optional)
- 2 Tbsp sugar or preferred sweetener
- 2 Tbsp rice wine
- 1 Tbsp lemon juice
- Splash of water or chicken broth
Garnish:
- Toasted sesame seeds
- Sliced scallions
- Korean chili threads (optional)
Instructions
- Prep First: Chop, mince, and slice all your veggies. This part takes the longest, but it makes everything else go faster.
- Stir-Fry Separately: In a hot pan or wok with a little oil, stir-fry each vegetable separately for 4–5 minutes. This prevents colors and flavors from blending too much. Add a pinch of salt to each veggie batch to build flavor. No need to clean the pan between—just add a bit more oil if needed.
- Cook the Meat: In the same pan, add your thinly sliced meat and cook until browned and fully cooked (about 3–5 minutes). If you have leftover bulgogi or marinated meat, use that!
- Combine: Add all the sautéed veggies and cooked meat to one large pot or wok. Stir-fry together for 3–4 minutes. Add the sauce a few tablespoons at a time, tasting as you go. You might not need the entire amount—save any extra for later.
- Loop Cook the Noodles: Follow package instructions—usually 7–8 minutes. Rinse under cold water, drain well, then add to your veggie-meat mix. Gently toss to coat everything evenly in the sauce.
- Garnish & Serve: Sprinkle with toasted sesame seeds, scallions, and chili threads. Japchae can be served warm or cold—it’s fantastic either way. Store leftovers in an airtight container in the fridge for up to a few days.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving:Calories: 434Total Fat: 16.8ggSaturated Fat: 2.7ggTrans Fat: 0.1ggCholesterol: 31.7mgmgSodium: 350mgmgCarbohydrates: 59.3ggFiber: 2.7ggSugar: 9gProtein: 13.5gg
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
