Korean Jap Chae Noodles

Korean Jap Chae Noodles

Previous Next Recipes Korean Jap Chae Noodles European Print This
Serves: 4
Nutrition facts: – calories – fat


1/3 cup soy sauce

1 tbsp caster sugar

1 tbsp sesame oil

350g (12 oz) thinly sliced beef (use tender cuts such as rib eye, scotch fillet, tenderloin, striploin or sirloin)

1 bunch English spinach (about 200g/7 oz) trimmed, coarsely chopped

100g (3.5 oz) Korean sweet potato noodles or regular cellophane noodles

2 tbsp vegetable oil

1 small onion, thinly sliced

1 carrot, julienned

1 small red capsicum, deseeded, thinly sliced

5 fresh shiitake mushrooms, sliced

3 garlic cloves, finely chopped

sesame seeds, to sprinkle



Combine the soy, sugar and sesame oil in a glass or ceramic bowl. Add the beef and mix until well combined. Set aside until required.



Bring a large saucepan of water to the boil. Cook the spinach for 3 minutes or until tender. Use a slotted spoon to transfer to a bowl of iced water. Cook the noodles in the boiling water until almost tender. They’ll need to cook longer when they’re stir-fried so don’t overcook them at this stage. Drain and plunge into the iced water. Then drain and set aside.



Drain the beef from the marinade, reserving the marinade. Heat 1 tbsp of the peanut oil in a wok or large frying pan over high heat. Stir-fry the beef until nearly cooked. Add the onion and stir-fry for a couple of minutes. Then add the mushrooms and stir-fry for half a minute. Add the capsicum and stir-fry for another half a minute. Toss through the carrot.



Add the noodles and the spinach and the reserved marinade. Stir-fry until well combined.



Serve sprinkled with sesame seeds.

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