Korean Glass Noodles with Chicken & Vegetables (Japchae Recipe) (2024)

If you've never tried Korean glass noodles, now's the time! This sweet potato noodle recipe, called Japchae, is filled with chicken, vegetables & tons of flavor! 284 calories and 7 Weight Watchers Freestyle SP

Korean Glass Noodles with Chicken & Vegetables (Japchae Recipe)

Korean glass noodles make the perfect meal when my husband starts ramping up the mileage for his next marathon. Carbs, carbs and more carbs...and some good, lean protein. He needs as much energy as he can get for long runs and hill work. Inevitably, our weekly menu is planned around the week's long runs!

Long run on Sunday morning? Pasta on Saturday night.

Years ago, a friend invited us over for a traditional Korean meal. She was born in Korea and moved to the U.S. when she was teenager, but cooked everything to match the meals her mother and grandmother used to make. Short ribs, Japchae and more - it was a wonderful meal! And she kindly taught me how to make her basic version of Japchae.

These sweet potato noodles, which can be found at most Asian markets and even online (though they're much cheaper at the Asian market if you have a good one nearby), are something that we eat over and over again. The noodles are made from sweet potato starch, so are gluten-free (however, be sure you replace the soy sauce with Tamari soy sauce for the whole meal to be gluten-free).

They are used primarily in Korean cooking and are great in a simple noodle dish like this one, in spring roll wrappers (my kids' favorite way of eating them) and in soups.

This noodle dish takes about 20 minutes to pull off and is incredibly satisfying. The slightly chewy noodles are spiked with soy sauce, sesame oil and a touch of sweetness from agave nectar (or honey), which is how a Korean friend first introduced use to these noodles years ago. Japchae, the traditional Korean glass noodle recipe, typically features beef and vegetables, but said she often preferred serving a chicken version to her family, which is what inspired this recipe.

Don't feel you have to stick with chicken and the vegetables I used here. Substitute stir-fried mushrooms, zucchini or broccoli for the carrots, red bell pepper and spinach. Use shrimp or beef (flanks steak works well) instead of chicken, or go vegetarian with some tofu.

In other words, it's one of those great "clear out the fridge" kind of meals.

I served this hot when I first made it, but almost loved it more at room temperature when I scarfed down the leftovers the next day. My kids couldn't resist rolling the extras in some spring roll wrappers for a snack. Seriously, I think they would eat liver and onions if I put it in spring roll wrappers.

I suggest buying several packages of the sweet potato noodles because you will be using them over and over again.

Other Asian-inspired noodle recipes:

Vegan Spring Rolls with Peanut Sauce

Printable Recipe

This recipe was originally published on June 18, 2014 and was updated on July 8, 2019.

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

More Pasta