Jab Chae (aka Japchae, Chapjae, Chapchae) is a Korean dish made with cellophane noodles called dangmyeon, stir-fried in sesame oil with various vegetables (typically thinly sliced carrots, onion, spinach, and mushrooms), and flavored with soy sauce and sweetened with sugar. It is usually served garnished with sesame seeds and slivers of chili. It may be served either hot or cold.
Ready for some more Korean food? Sure you are! This is a great summer dish because it’s delicious cold! Great for picnics and potlucks. I love summer! I used to be a winter person, but after being in Seattle for nearly 20 years, I am officially now a summer person! Enjoy this noodle dish everyone!
You will need these Korean noodles (shown below) from an Asian market. You might see the words “Vermicelli Coreen” on the label. They have a sheer look to them, but are darker than rice noodles.
1. Cook 8 ounces of Korean vermicelli noodles according to package directions. Rinse, stir in 1 tbsp of sesame oil, set aside.
2. Stirfry in a large nonstick skillet coated with cooking spray:
- 1/2 large sweet onion chopped
- 2 stalks of scallions sliced
- small handful of oyster mushrooms roughly chopped
- add small amounts of chopped spinach, carrots, peppers, whatever you would like; have fun with it
3. For the sauce, mix together:
- 4 tbsp soy sauce
- 2 tbsp brown sugar
- 1 tbsp Mirin
- 1/2 tbsp salt
- 3 cloves minced garlic
- pinch of black pepper
4. Add noodles and sauce to skillet and mix well. Tongs are really great for doing this.
5. Garnish with a sprinkle of sesame seeds.
You can add veggie strips, ground crumbles, tofu if you like (be sure to add WW pts).
Enjoy these right away or let them cool down or chill in the fridge.
4 servings. Weight Watchers PointsPlus value: 7