Korean Mixed Noodles (Jap chae)

This is one of my favorite Korean dishes.  Glass noodles are mixed with veggies and meat in a deliciously simple sauce.

Jap chae

Korean Mixed Noodles (Jap chae)

Servings: 2.5


-2 chicken breasts, thinly sliced

-1 Tbls soy sauce

~100 g (~2 cups cooked) Korean glass noodles (dangmyeon)

-1 small carrot, thinly sliced in strips

-1/2 bell pepper, thinly sliced in strips

-1/2 onion, thinly sliced

-2 green onion stalks, thinly sliced

-2 Tbls soy sauce (low sodium preferred)

-2 Tbls brown rice syrup (or honey, or brown sugar)

-2 tsp sesame oil

-1/2 tsp Korean red chili paste (gochujang)

-1 garlic clove, minced

-1-2 tsp sesame seeds

-Rice wine (for deglazing)

*Mushrooms and/or spinach would also be nice in this recipe


1) Marinate the chicken for at least 30 minutes or overnight in 1 Tbls soy sauce.

2) Cook the chicken for about 2-3 minutes per side until it is done.  Set aside.

3) Mix the sauce ingredients together- soy sauce, rice syrup, sesame oil, chili paste, and garlic.

4) Cook the noodles in a pot of boiling water for about 5 minutes until tender.  Drain and set aside.

5) In a pan, saute the carrots in about 1 tsp oil for 2 minutes over medium-high heat, then add the onions and bell pepper strips.  Saute for another 1-2 minutes.  Deglaze the pan with rice wine if needed.

6) Add the noodles, sauce, green onions, and chicken to the pan of vegetables.  Toss everything together for about 1 minute.

Sprinkle with sesame seeds and serve.

Below are the ingredients used in this recipe.  All the ingredients can be found at Home Plus or your local mart.

Korean Glass NoodlesSesame SeedsKorean Chili Paste

Soy Sauce Low Sodiumsesame oilDark Rice SyrupCooking Rice Wine

Nutrition Information

For 1 Serving: 390 Calories, 6.6 g Fat, 1.3 g Saturated Fat, 58.5 mg Cholesterol, 601.4 mg Sodium, 56 g Carbohydrates, 3 g Fiber, 11.5 g Sugars, 24.1 g Protein.


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