Chap Chae - Korean Noodles

    40 minutes

    Also known as jab chae, these delicious Korean noodles are sauteed with strips of tender and lean beef, garlic, carrot and onion then seasoned with a sesame sauce.

    3 people made this

    Serves: 4 

    • 3 cups (750ml) water
    • 250g Korean chap chae sweet potato noodles or rice vermicelli
    • 100g lean beef, cut into strips
    • 1 tablespoon olive oil, as needed
    • 1 small clove garlic, crushed
    • salt and pepper, to taste
    • 1 medium carrot, sliced into 5cm thin sticks
    • 1 onion, thinly sliced
    • 2 spring onions, cut into 5cm lengths
    • Sauce
    • 2 tablespoons (30ml) soy sauce
    • 2 teaspoons caster sugar
    • 1/2 teaspoon sesame seeds
    • 1/2 teaspoon sesame oil

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Boil the water and add the vermicelli noodles. Cook for 10-12 minutes until the noodles are clear and soft. Drain in a colander, let it sit for 10 minutes and rinse with cold water. Cut the noodles 2-3 times.
    2. Saute beef with a little oil, garlic, pinch of salt and black pepper. Then saute individually the carrot, onion and spring onion with a small amount of oil each, along with a pinch of salt and black pepper.
    3. Put all of the ingredients into a large bowl. Put the noodles into the bowl; add the sauce ingredients mix well.

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    Reviews in English (3)


    Made no changes at all and was delicious.  -  17 Mar 2018  (Review from Allrecipes USA and Canada)


    Always happy to be introduced to new (at least to me) gluten free noodles. These will become a frequent menu component in my house. My package said to cook for five minutes, so I followed the package instead of the recipe. They are more like a glass noodle than starchy rice versions. I didn't follow step 3, I just sautéed everything together instead of each single ingredient separately. I added a bit of rice vinegar to the sauce but it is good as written. I added hot peppers and bok choy to the sauté. Thank you for the recipe.  -  01 Jun 2017  (Review from Allrecipes USA and Canada)


    I love this have made it a few times now and its great. I take it to party's and it always goes down a treat  -  25 Sep 2014  (Review from Allrecipes Southeast Asia)