Korean Vegan Chap Chae (Stir-Fried Glass Noodles)

Image of Corinne Trang
Rated 5.0 based on 2 customer reviews
Korean Vegan Chap Chae (Stir-Fried Glass Noodles)
Korean Vegan Chap Chae (Stir-Fried Glass Noodles)


  • 3½ ounces potato starch noodles, soaked in cold water to rehydrate
  • ¼ cup soy sauce, divided
  • 2 tablespoons dark sesame oil
  • 1 tablespoon agave nectar, divided
  • 3 tablespoons vegetable oil
  • 1 large carrot, peeled and cut into matchsticks
  • 1 red bell pepper, julienned
  • 1 large clove garlic, minced
  • 6 dried shiitake mushroom caps, rehydrated and julienned
  • 12 ounces baby spinach
  • 1 tablespoon toasted sesame seeds, or to taste


  1. Put the noodles in a pot of boiling water and cook until tender yet chewy, about 1 minute. Turn off heat, cover, and let steam for 2 minutes more. Drain, shock under cold running water, drain again, and transfer to a mixing bowl.
  2. Add 2 tablespoons soy sauce, 1 tablespoon sesame oil, and 1 teaspoon agave to the noodles and toss to coat them evenly. Set aside.
  3. Heat 1 tablespoon vegetable oil in a large skillet over high heat and stir-fry the carrot, pepper, and garlic together until lightly golden, about 5 minutes. Add 1 tablespoon soy sauce, remaining dark sesame oil, and 1 teaspoon agave and toss. Add the stir-fry to the noodles.
  4. Heat 1 tablespoon vegetable oil in the same skillet and stir-fry the shiitakes until golden, about 3 minutes. Toss with the remaining soy sauce and agave nectar. Add the mushrooms to the noodles.
  5. Heat the remaining vegetable oil in the same skillet and stir-fry the spinach until just wilted, about 30 seconds. Add to the noodles.
  6. To serve, toss all the ingredients together to distribute well, transfer to a serving dish and sprinkle lightly with some toasted sesame seeds.
Mealthy tip:

Classic chap chae also includes julienned omelette (often made just form the yolk for its vibrant deep yellow color) and stir-fried thinly sliced beef (tender hanger steak or rib eye are best); season with soy, sesame oil, and a touch of sugar.


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What others are saying

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Jessica Scott says:

These were really delicious noodles. Mouthwatering flavor with the red peppers and carrots. The sweet and savory soy sauce was also really good.

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Laura Griffin says:

Loved this chap chae recipe! This dish is packed with so many vegetables, and so much flavor. The garlic and bell pepper taste really sealed the deal for me.