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5.0 from 3 votes

Jap Chae (Korean Stir Fry Noodles - GF)

Jap Chae is a savory, full-flavored stir fry consisting of potato starch glass noodles. It's naturally healthy and gluten free. A combination of veggies and tender beef makes this a standout dish. Bring it to your next party and watch it vanish.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 6 servings
Calories: 387 kcal
Course: Main Course , Dinner
Cuisine: Asian-American Fusion

Ingredients

  • 6 oz beef filet mignon or boneless ribeye recommended for tenderness cut into bit size strips
  • 4 garlic cloves minced, divided
  • 1 TB plus 3 tsp granulated sugar divided
  • 4 TB tamari sauce divided
  • 4 TB Asian toasted sesame oil divided (caramel brown in color; found in Asian aisles of grocery stores)
  • olive oil for cooking
  • 1 medium onion thinly sliced
  • 2 carrots peeled and cut into matchsticks
  • 4 large dried Shitake mushrooms soaked in warm water 1-2 hours to soften, cut into thin strips
  • 8 oz white mushrooms thinly sliced
  • 8 oz baby spinach leaves bagged/prewashed is easiest
  • 10 oz sweet potato starch noodles sometimes called sweet potato vermicelli or Dangmyeon
  • 2 whole stalks green onion ends removed, cut into bite size pieces
  • table salt and freshly ground black pepper
  • 2 TB toasted sesame seeds for garnish

Instructions

    Cup of Yum
  1. In a bowl, combine beef with half of the minced garlic, 1 tsp sugar, 2 tsp soy sauce, 1 tsp sesame oil, and 1/4 tsp ground black pepper. Stir to combine, cover, and chill in fridge.
  2. In a large nonstick pan, add 2 TB olive oil over medium heat. Once oil is hot, add onion, carrots, shitake mushrooms, and a pinch of salt (1/8 tsp.) Cover and stir over medium heat about 3 minutes or until onion is translucent. Add white mushrooms and pinch of salt. Stir for 2 minutes or until mushrooms just turn soft. Add spinach and stir jut until wilted. Transfer mixture to a very large bowl, cover, and keep warm.
  3. Bring a large pot of salted water to boil.
  4. Meanwhile, in the same nonstick pan (now empty,) add 1 TB olive oil, beef, and green onions over medium heat. Stir until beef is no longer pink. Add beef mixture to the large bowl of veggies and cover.
  5. Place noodles into the large pot of boiling water, stirring often, 7-8 minutes or just until noodles are soft and chewy. Drain, rinse briefly with cold water, draining well. Using kitchen shears, make a few cuts through the noodles so they aren't as long. Place noodles back in empty pot. Add 3 tsp sugar, 2 tsp soy sauce, and 4 tsp sesame oil. Toss well to combine.
  6. Mix together the noodles and the beef/veggie mixture (either in large bowl or large pot.) Add remaining garlic, sugar, soy sauce, and sesame oil. Add salt/pepper to taste. Toss well by hand. Sprinkle on toasted sesame seeds and serve warm or at room temp.

Notes

  • If noodles seem a bit sticky after tossing, feel free to add more sesame oil until noodles are loosened and glossy. 
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Nutrition Information

Calories 387kcal (19%) Carbohydrates 52g (17%) Protein 9g (18%) Fat 17g (26%) Saturated Fat 4g (20%) Polyunsaturated Fat 5g Monounsaturated Fat 7g Trans Fat 0.4g Cholesterol 20mg (7%) Sodium 724mg (30%) Potassium 521mg (15%) Fiber 3g (12%) Sugar 6g (12%) Vitamin A 3602IU (72%) Vitamin C 14mg (16%) Calcium 93mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 387

% Daily Value*

Calories 387kcal 19%
Carbohydrates 52g 17%
Protein 9g 18%
Fat 17g 26%
Saturated Fat 4g 20%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 7g 35%
Trans Fat 0.4g 20%
Cholesterol 20mg 7%
Sodium 724mg 30%
Potassium 521mg 11%
Fiber 3g 12%
Sugar 6g 12%
Vitamin A 3602IU 72%
Vitamin C 14mg 16%
Calcium 93mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.