Jap Chae (Korean Glass Noodles)

Prep Time: 15 min.   |   Cook Time: 20 min.    |    Serving Size: 4-5


  • 5-8 oz potato starch noodles
  • 3 teaspoons sesame oil, divided
  • 1 tablespoon light flavor olive oil
  • 3/4 cup thinly sliced onions
  • 2 medium size carrots, thinly sliced into 2″ matchsticks
  • 2 cloves of garlic, minced
  • 2-3 stalks of green onion, cut into 1″ lengths
  • 1/2 cup thinly sliced baby bella or crimini mushrooms
  • 1/2 lb spinach washed and drained well, chopped
  • 3 tablespoons soy sauce
  • 3 teaspoons sugar
  • Sprinkle of sesame seeds


  1. Bring a large pot of water to a boil. Add the noodles and boil for about 5 minutes.
  2. Rinse under cold running water, making to let each strand cool, then drain
  3. Cut the noodles into smaller pieces of about 8-10″
  4. Place the noodles in a bowl and drizzle with sesame oil
  5. Set aside
  6. 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).
  7. When the cooking oil is hot, but not smoking, add your carrots and onions. Stir fry them until barely softened, about 1 minute.
  8. Add the mushrooms, green onions and garlic all at once and stir fry that for about 30 seconds.
  9. Add the spinach and the soy sauce mixture and toss to combine.
  10. Add the noodles and stir fry, tossing constantly to combine, for just 2-3 minutes, until the noodles are cooked through and hot.
  11. Turn off the heat and add sesame seeds if desired.
  12. Drizzle with the remaining 2 teaspoons of sesame oil and toss to coat.

*Original recipe here


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