Korean Vegan Chap Chae (Stir-Fried Glass Noodles)

Image of Corinne Trang
Rated 5.0 based on 3 customer reviews
Korean Vegan Chap Chae (Stir-Fried Glass Noodles)
Korean Vegan Chap Chae (Stir-Fried Glass Noodles)


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.

Nutrition Facts

Per Serving: 369 calories; 19g fat; 45.0g carbohydrates; 9g protein; 0mg cholesterol; 967mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 4

Amount Per Serving
Calories 369 Calories from Fat170
% Daily Value*
Total Fat 19g 29%
Saturated Fat2g 10%
Trans Fat0.3g
Polyunsaturated Fat10.3g
Monounsaturated Fat5.5g
Cholesterol 0mg 0%
Sodium 967mg 40%
Total Carbohydrate 45.0g 15%
Dietary Fiber6g 23%
Protein 9g
Vitamin A216% Vitamin C125%
Calcium11% Iron22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4


5.0out of 5 Stars

(3 Reviews)

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What others are saying

Image of Jessica Scott

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.

Image of Laura Griffin

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.

Image of Prakruti PK

Prakruti PK says:

I seasoned it to my taste by adding more salt/sesame oil/soy sauce/red pepper because it seemed very bland and added fresh shiitake and spinach - but otherwise it’s an excellent recipe and has become a household favourite. I’ve made this with both potato starch noodles and rice noodles and it’s turned out great.