The Korean name for this popular dish is Jap Chae or Chap Chae. The glass noodles are made of 100% sweet potato starch, but they don't taste at all like sweet potatoes. In fact, they have a light, neutral flavor. When cooked, they become translucent--thus the name glass noodles. They are also called cellophane noodles. Shop for glass noodles at Asian grocery stores or on Amazon. I'm lucky to have a Korean grocery store nearby, so that's where I buy mine.

I learned to make this noodle dish at a Korean cooking class taught by Naam Pruitt at our local Kitchen Conservatory. This recipe can stand alone as a healthy, vegetarian main dish, and it also pairs well as a side with other Korean recipes like my Korean Beef Bulgogi, Korean Spicy Pork, and Korean Beef Short Ribs.

Find more of my Korean recipes here: Korean recipe index

Nutritional Information (per serving): 280 calories, 8.1g fat, 1.4g sat fat, 674mg sodium, 299mg potassium, 49.5g carbs, 3.2g fiber, 5.9g sugars, 3.3g protein; Weight Watchers SmartPoints: 9

This noodle dish is nutrient rich and is particularly high in Vitamins A and C. Glass noodles are high in carbs like other noodles and pasta.

Gluten free? No problem, simply use gluten-free soy sauce. All of the other ingredients are naturally gluten free, including the glass noodles.

Step-by-step photos for making
Korean Glass Noodles with Vegetables 

Step 1. Assemble the ingredients:

• shiitake mushrooms, sliced (may also use regular button mushrooms)
• carrots, sliced  in thin rounds or cut in matchsticks
• snow peas, strings removed
• fresh ginger, minced
• fresh garlic, minced
• green onions, chopped
• toasted sesame seeds
• my Everyday Korean Marinade/Sauce (I use this for convenience--it's a multi-purpose sauce that I use in most of my Korean recipes. You can also substitute a combination of soy sauce, sesame oil, and sugar.)

view on Amazon:  toasted sesame oil,  low sodium soy sauce, gluten-free soy sauce, organic toasted sesame seeds

• Korean glass noodles (also called cellophane noodles). These noodles have only 1 ingredient: sweet potato starch. They are naturally gluten free. 

Step 2. Prep the noodles. The long, dried noodles come folded in half. I use kitchen shears to cut them in half at the fold to make them more manageable to eat. (Cutting them is optional.) Place the noodles in an oblong dish (mine is 9x13) and pour on enough boiling water to immerse the noodles. Let them soak for 15 minutes, until softened, drain in a colander and set aside.

view on Amazon:  Korean glass noodles, kitchen shears

Step 3. Heat oil in a wok or large skillet over medium high heat. Add mushrooms and stir-fry for 1-2 minutes until cooked through; remove to a plate.

Step 4. Add carrots and snow peas to the pan and stir fry for 3-5 minutes until tender-crisp; remove to a plate.

Step 5. Add more oil to the pan, add ginger and garlic, stir-fry for 1 minute.

Step 6. Add marinade/sauce. Cook and stir until heated through for 30-60 seconds.

Step 7. Add noodles; toss with tongs to completely coat noodles with sauce.

Step 8. Return vegetables to pan and add half of onions and sesame seeds. Toss with tongs until mixed. Taste and add more sauce, if needed. 

view on Amazon: 12" stainless steel skillet (my preference), 12" non-stick skillet (economical); fish (and everything!) spatula

Step 9. Transfer the mixture to a large shallow bowl or platter, mix only slightly so vegetables don't settle in bottom of dish. Garnish with the remaining onions and sesame seeds. 

Serve at any temperature. This noodle dish can be served hot, cold, or at room temperature. Leftovers reheat easily in the microwave. I normally make it ahead and serve it at room temperature. That way when I make a Korean meal the noodles are finished in advance, so there's no last minute prep while I'm cooking the other food that needs to be served hot. 

Make ahead and take along. This noodle dish can be made ahead and refrigerated a day ahead. It's a great dish to take along to a picnic or potluck, because it can be eaten at room temperature--no reheating required. It's also a great option for nutritious make-head lunches to take along to work for the week ahead.

Customize the mix of stir-fry ingredients to your liking. For example,

• Add other vegetables to the stir fry; spinach, Chinese broccoli or red bell pepper are tasty additions.
• Add stir fried bite-size pieces of chicken, beef, pork or shrimp (marinate the meat in the soy sauce mixture for 30 minutes before stir frying).

Here are more of my Korean recipes than can accompany these noodles:

• Korean Beef Bulgogi
• Korean "Beef" Bulgogi (vegan)
• Korean Spicy Scallion Salad
• Korean Sticky Chicken
• Korean Kimchi Slaw
• Korean Spicy Pork
• Everyday Korean Sauce
• Spicy Mayo Sauce
• Spicy Korean Bibimbap Sauce
• Korean Sesame Seed Cookies

view on Amazon:  small serving tongs

Make it a Yummy day!

Monica

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Korean Glass Noodles With Vegetables

By Monica              Servings: 8 servings

Ingredients

• 1 (12 oz) package glass noodles (same as cellophane noodles)
• 5 oz. shiitake mushrooms, thinly sliced (4 cups); or use regular button mushrooms
• 3-4 large carrots, sliced into thin rounds or matchsticks (2 cups)
• 2 cups snow peas, strings removed
• 2 tablespoons vegetable, peanut or canola oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced fresh garlic
• 1/3 to 1/2 cup Korean Marinade & Sauce (recipe at www.theyummylife.com/Korean_Marinade_Sauce)*
• 2 tablespoons toasted sesame seeds
• 3 green onions, chopped (1/3 cup)

Directions

*In place of Korean Marinade & Sauce, you may substitute this mixture: 1/3 cup soy sauce, 1 tablespoon sugar, 2 tablespoons sesame oil
---------------------
Long, dried glass noodles usually come folded in half. Use kitchen shears to cut them in half at the fold to make them more manageable to eat. (Cutting them is optional.) Place noodles in shallow dish, cover in hot water and allow to soak for about 15 minutes, until soft. Drain in colander and set aside.

Heat 1 tablespoon oil in wok or large skillet over medium high heat. Add mushrooms and stir-fry for 1-2 minutes until cooked through; remove to plate. Add carrots and snow peas and stir fry for 3-5 minutes until tender-crisp; remove to plate.

Add remaining tablespoon of oil to pan, add ginger and garlic, stir-fry for 1 minute, then add 1/3 cup marinade/sauce. Cook and stir for 30 seconds, then add noodles; toss with tongs to completely coat noodles with sauce. Add cooked mushrooms, carrots, and peas back in with half of green onions and sesame seeds. Toss with tongs until mixed. Taste and add more sauce, if needed. Transfer to large shallow bowl or platter, mix only slightly so vegetables don't settle in bottom of dish. Garnish with remaining onions and sesame seeds.

This noodle dish can be served hot or at room temperature. Leftovers reheat well.

CUSTOMIZE the mix of stir-fry ingredients to your liking. For example,
--Add other vegetables to the stir fry; spinach, Chinese broccoli or red bell pepper are tasty additions.
--Add stir fried bite-size pieces of chicken, beef, pork or shrimp (marinate the meat in the soy sauce mixture for 30 minutes before stir frying).

NUTRITIONAL INFORMATION (per serving): 280 calories, 8.1g fat, 1.4g sat fat, 674mg sodium, 299mg potassium, 49.5g carbs, 3.2g fiber, 5.9g sugars, 3.3g protein; Weight Watchers SmartPoints: 9

Recipe inspired by instructor Naam Pruitt at the Kitchen Conservatory in St. Louis.

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