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Korean Stir-Fried Noodles with Mushrooms and Spinach (Chap Chae)

4 to 6 Servings

35 minutes

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Chap chae, also spelled japchae, is a much-loved Korean noodle dish with a savory-sweet and often sesame-centric flavor profile. The correct type of noodle to use is dang myun, or Korean sweet potato noodles (so called because they are made from sweet potato starch). The uncooked strands are tough, wiry and grayish in color, but with hydration and heat, they become translucent, take on a delightfully springy, bouncy texture and do an excellent job of absorbing seasonings. In all likelihood, dang myun will require a trip to the Asian market, but it’s worth seeking out. Chap chae is best served hot, but it’s delicious even at room temperature.

4 to 6



Don’t be tempted to use sesame oil for stir-frying the onion and mushrooms. Neutral oil is best, as it has a higher smoke point and its flavor isn’t damaged when subjected to heat. Also, don’t forget to remove the stems from the shiitake mushrooms, as they’re too tough and fibrous to eat.

35 minutes


  • 8

    ounces sweet potato noodles (dang myun; see headnote)

  • Boiling water, for soaking the noodles


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Monica R.
September 23, 2023
Will try again
Definitely need to salt at each stage in order for flavor to pop. I needed to add a lot of soy sauce and sriracha at the end. For the noodles, I think just a few minutes in the hot water is fine - mine got a little overcooked and broke into small pieces during the sauce boiling stage. Will try again!