Jap Chae / Chap Chae – Korean Glass Noodles

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Korean Chap Chae or Jap Chae (pronounced chop chay) is one of my all time favorite foods. My husband lived in Korea for a time before we met and he really enjoyed the foods he ate there. So, naturally, he introduced me to these foods when we started dating.

I discovered Chop Chae years ago (on one of our first dates!) and I have never ordered a different thing off a Korean menu since then. I might sample my husband’s dishes occasionally, but when I say that I love Chap Chae, I mean I LOVE it.

Jap Chae / Chap Chae - Korean Glass Noodles recipe by Barefeet In The Kitchen

The thin clear noodles, the warm and crisp vegetables, the perfect sticky sauce. I love everything about this dish and it is a rare thing if I am willing to share my restaurant leftovers. I decided to try making it at home and I am so glad that I did!

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Our favorite restaurant in NM is a family owned small hole-in-the-wall place where the family sits in the dining room and cuts homemade rice noodles in the early afternoon. I’ve yet to find anything that truly compares with those thick clear noodles, but store-bought glass noodles come close.

I found these noodles in a local grocery store. I didn’t even need to look for them at the Oriental Market, although I plan to do that soon. I can’t wait to see what other varieties are available for future dishes!

Jap Chae is a classic Korean dish. It is served both with and without meat. This is the simplest of versions, but I can hardly wait to try some different variations in the near future. I can not believe how incredibly simple it was to recreate this dish at home!

Every member of my family enjoyed this meal and my middle son declared this his new favorite noodle dish.

Jap Chae / Chap Chae - Korean Glass Noodles recipe by Barefeet In The Kitchen

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Jap Chae / Chap Chae – Korean Glass Noodles

3.50 from 2 votes
Recipe adapted from and with thanks to Beyond Kimchee and Steamy Kitchen
Servings: 6 -8 servings


  • 5 oz glass noodles (see note below)
  • 1 tablespoon sesame oil
  • 1 tablespoon light flavor olive oil or refined coconut oil
  • 3/4 cup yellow onion, thinly sliced
  • 2 medium size carrots, sliced very thinly and cut into 2" matchsticks
  • 4 cloves garlic, minced
  • 3 stalks of green onion, cut into 1" lengths
  • 1 cup thinly sliced white or crimini mushrooms
  • 4-8 ounces baby spinach, roughly chopped
  • 1/3 cup soy sauce
  • 2 tablespoons white sugar
  • 1/2 teaspoon kosher salt, only as needed
  • Optional: 1 tablespoon sesame seeds


  • Bring a large pot of water to a boil. Add the noodles and boil just 5 minutes. Immediately drain them and rinse them well under cold running water, massage them gently as you rinse them. Drain in a colander and then use your kitchen shears to cut the noodles into smaller pieces.
  • TIP: I lift handfuls of the noodles up and roughly chop them into 8-10" lengths over a separate bowl. Drizzle the now cooled and cut noodles with 1 tablespoon of sesame oil and set them aside.
  • In a small bowl, mix together the soy sauce and the sugar. Set that aside next to the stove. Add the olive oil to a very large skillet or wok and set the heat to high (adjust as necessary, if your oil begins to smoke, turn it down just slightly). When the cooking oil is hot, but not smoking, add your carrots and onions.
  • Cook while stirring constantly, until the vegetables have barely softened, about 1 minute. Add the mushrooms, green onions and garlic all at once and cook that while stirring for about 30 seconds.
  • Add the spinach along with the soy sauce mixture and toss to combine. Add the noodles to the skillet, tossing constantly to combine, for just 2-3 minutes, until the noodles are mixed throughout and hot.
  • Remove from the heat and drizzle with the remaining sesame oil. Toss to coat and sprinkle with sesame seeds. Enjoy!


Korean glass noodles are made from potato starch. If you are unable to find these noodles, rice noodles will also work for this dish. But glass noodles are my favorite, hands down.
Please note: This is a FAST stir fry method. High heat and constantly tossing your ingredients with a wooden spoon or tongs. The whole process will take less than 5-6 minutes, so you will need to have everything set to go before you turn on the heat.
I find it easiest to pull the pan off the heat for about a minute while I add the noodles. This helps make sure that nothing will burn before you combine it all thoroughly.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Jan says

    How do I make these noodles so they are not slimy? I ordered some Sungiven sweet potato noodles from Amazon, and they are kinda gross. I cooked them in salted water with a bit of oil. They weren’t done, so I boiled them again for longer, but they are so slimy! I tossed them with some sauce and stuck em in the fridge while I made rice instead. I’m thinking of coating them in some cornstarch and pan frying them to see if they will become less slimy. Any other ideas?2 stars

    • Mary Younkin says

      Not overcooking them I have found is critical. Also, I use regular water for glass noodles, nothing extra, and rinse in cold water. Good luck as you find what works for you.