Jap Chae (Stir-Fried Sweet Potato Noodles) Recipe by Judy Joo

Jap Chae (Stir-Fried Sweet Potato Noodles)

1 Review

Making jap chae, a traditional Korean dish of glossy sweet potato noodles, is a great way to use whatever protein or vegetables you have in your fridge: Swap in bell peppers, alliums, tofu, or even thinly sliced steak.

By Judy Joo

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Stir-Fried Sweet Potato Noodles (Jap Chae) — Photo: © Con Poulos

Total Time:

1 hr 15 mins

Yield:

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Ingredients

8 ounces Korean-style vermicelli noodles (see Note)
3 tablespoons soy sauce
3 tablespoons vegetable oil
2 tablespoons toasted sesame oil
2 tablespoons toasted white sesame seeds, crushed
1 tablespoon sugar
Kosher salt
1 large egg
1 pound large shrimp, shelled and deveined
1 garlic clove, minced
1 1/2 teaspoons mirin
1 small red onion, sliced
2 carrots, julienned
3 ounces Broccolini, halved lengthwise
2 stalks of red Swiss chard, leaves chopped and stems thinly sliced
2 ounces oyster mushrooms, sliced 1/2 inch thick
1 cup sugar snap peas, halved on the bias
1/2 cup fresh English peas
1 scallion, julienned
Black sesame seeds

Directions

In a large pot of salted boiling water, cook the noodles until just tender, about 6 minutes. Drain and rinse under cold water. Drain the noodles thoroughly and transfer to a rimmed baking sheet. Toss the noodles with 1 tablespoon of the soy sauce and 2 teaspoons of the vegetable oil and spread in an even layer.
In a small bowl, whisk the sesame oil with the crushed white sesame seeds, sugar and the remaining 2 tablespoons of soy sauce; season with salt.
In a small bowl, beat the egg with 1 teaspoon of water and a pinch of salt. In a small nonstick skillet, heat 1 teaspoon of the vegetable oil. Add the egg and cook over moderate heat, swirling the pan to coat the bottom but not stirring, until the egg is just set, 2 minutes. Using a spatula, carefully flip the omelet and cook until just set, about 15 seconds more. Carefully slide onto a work surface and gently roll into a log, then slice into 1/4-inch-thick strips.
In a large wok, heat 1 tablespoon of the vegetable oil. Add the shrimp, garlic and a generous pinch of salt and stir-fry over moderately high heat until the shrimp begin to turn pink, about 2 minutes. Add the mirin and continue cooking until the shrimp are white throughout and the liquid has reduced, about 2 minutes more. Scrape the shrimp into a medium bowl. Wipe out the wok.
Heat the remaining 1 tablespoon of vegetable oil in the wok. Add the red onion and carrots and stir-fry over moderately high heat until the carrots are almost tender, about 4 minutes. Add the Broccolini, Swiss chard stems and a generous pinch of salt and stir-fry until all the vegetables are crisp-tender, about 5 minutes. Add the Swiss chard leaves, oyster mushrooms, sugar snaps and English peas and stir-fry until the mushrooms and peas are tender, about 2 minutes more.
Add the noodles to the wok in batches, stirring well after each addition. Add the sauce and stir-fry until the noodles are warmed through, 3 minutes. Add the cooked shrimp and their juices to the wok along with half of the sliced egg and toss gently. Transfer the jap chae to bowls; garnish with the remaining egg, the scallion and black sesame seeds.