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.