Sweet Potato Noodle Stir Fry -Japchae

Sweet Potato Noodle Stir Fry -Japchae

Hello lovely people, how was your weekend? Good, not so good?! Are you looking forward to Monday..HA! NOT ME!
My Mondays are always super busy, but I really enjoy moving around…although if it’s raining like tonight most likely that I will drop kids 2 minutes before school is in session! Hard to wake up on time..this totally sounds like it should be said in hashtags(#) LOL! 

So, let’s talk about my love…”Noodles” -Did you try Sweet potato noodles aka glass noodles?
How can I describe the flavor of this dish other than INCREDIBLE; slightly chewy noodles, crispy veggies and tender meat! You can’t get better than that!!!  

As Hi-Soo Shin Hepinstall, said in her book “Growing up in a Korean Kitchen” about Chapchae: “Vegetables, strips of meat and sweet potato noodles are lightly cooked, independently and then blissfully tossed together, making sumptuous and delightful harmony of colors, textures and flavor….” 

-If you ask me, yes that is exactly what it is…harmony in one dish that will satisfy any foodie! I really loved that book; full of stories and delicious recipes!
Anyhow, let’s continue! Recipe might sound long or too complicated, but in reality it is very, very simple. The hardest thing is actually preparing all the veggies for the sauteing or stir frying. Also, If you stir-fry everything separately for a few minutes, colors and the taste will be absolutely amazing! It’s pretty unforgettable taste, and soon it will be your favorite…trust me on that one!
Basic recipe for Japchae or Chap-chae you would use meat strips, carrots, mushrooms, spinach, noodles called dangmyeon and sweet and savory sauce etc.

Sweet Potato Noodle Stir Fry -Japchae

Japchae is served as a side dish (banchan), or on the bed of rice. It can be served even as a main meal. 
For Vegetarian version skip the meat and more mushrooms or other veggies. 

inspired by: “Growing up in a Korean Kitchen” cookbook
Sweet Potato Noodle Stir Fry -Japchae {잡채}

Sweet Potato Noodle Stir Fry -Japchae

Serves 6 | Total time: 60 minutes
prep time: 25 min. | cook time: 35 min.

  • 12 oz sweet potato noodles {Dangmyeon}
  • 2 Tbsp vegetable Oil 
  • 1/2 Yellow onion, sliced
  • 4 cloves garlic, minced
  • 1/2 pound spinach
  • 2 carrots, julienned
  • 4 Green Onion/scallions, chopped (reserve some for garnish)
  • 1/2 cup chopped Red Cabbage {Napa or Regular Cabbage} 
  • 1 Pepper, preferably red (or any other
  • 4 shiitake mushrooms, sliced {re-hydrated if dried}
  • 5 Button Mushrooms, sliced
  • Sea Salt (I used Sriracha sea salt)
  • 8-10 oz. beef, pork or chicken 


  • 5 Tbs. sesame oil 
  • 3 Tbs. soy sauce -or to taste /light (less sodium) 
  • 1/2 tsp. Oyster sauce*optional 
  • 2 Tbs. sugar
  • 2 Tbs. rice wine
  • 1 Tbs. lemon juice 
  • Splash of water/ or chicken broth 


  • Toasted Sesame seeds 
  • Scallions
  • Korean chili threads *optional 
  • Chop, slice and mince all the veggies, which take most of the time in this dish. Once done, set it aside; preheat little bit of oil and start stir-frying each veggie separately, it takes 4-5 minutes each (because you do not want each veggie to bleed color on the other if you put it together) take out onto clean platter or bowl. There is no need to clean wok/pan after each veggie just add bit of oil and saute. Add just a pinch of salt for each time when you add vegetable to add layer of flavor. (Just a small pinch each time
  • When done with vegetables, add thinly sliced meat strips and cook until done on a few drops of oil (3-5 minute depending on the cut and the slices); Leftover marinated meat such as bulgogi could be used too and any other kind of meat /chicken or pork. 
  • Combine sauteed veggies and a meat in one pot/wok/pan and stir fry for 3-4 minutes, then add sauce, few tablespoons at the time, taste to see if you need more seasoning sauce or seasoning. You do NOT need to use whole thing, however you can use it later to add more and adjust to your taste. 
  • Cook noodles, following instructions on the package /usually cook 7-8 minutes, wash under cold water. Drain and add them with the vegetables and meat; lightly toss so noodles could be coded with the sauce. YOU CAN also mix everything in one larger pot, toss it all together until combined and then put it back in the WOK or Frying pan. You can also splash more of sauce if you have any left. 
  • Garnish with Toasted Sesame seeds, scallions and Korean chili threads. 
  • You may eat it warm or cold; store in the container and in the fridge for few days! 
  • You may use any veggies that you have on hand, also to save yourself time you can get pre-cut vegetables. 
  • This is great for parties, and it is actually traditionally party/celebratory type of dish! 
  • You can find Korean chili Threads (Shilgochu) on SeasonwithSpice.com  as well as Sriracha Sea Salt (highly recommending) 
  • IF YOU are making for fewer people you can adjust the ingredients. I like the sauce so I make and reserve some in the fridge, and if I have leftover noodles like I said you can keep it in the fridge. Make sure it is in airtight container. Reheat and eat!!!! 
  • ALWAYS taste before adding too much. It’s better adding less then adding too much. Sometimes it might work for me, but we all have different taste buds, so taste your food while cooking. 
Sweet Potato Noodle Stir Fry -Japchae
I wish you beautiful Spring week!
your friend,
Sandra’s Easy Cooking by sandraseasycooking.com is licensed under a Creative Commons Attribution 3.0 Unported License. Based on a work at sandraseasycooking.com. Permissions beyond the scope of this license may be available at secooking@gmail.com.

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