Rainbow Veggie Jap Chae

Jap Chae is one of the first Korean dishes I learned how to make – it’s something I had at restaurants countless times (I’m obsessed with the chewy texture of the noodles!) but it had never occurred to me to try making it at home until I scrolled past a homemade recipe for it on my IG feed. Beyond the noodles, jap chae is really just a stir fry recipe at its core, and it’s surprisingly easy to make at home.

I like to load mine up with as many veggies as possible, and with whatever is in season. Traditional recipes typically uses carrots, spinach, bell pepper, onion and shiitake mushrooms for the veggie base. I like to add in zucchini, or even napa cabbage or bok choy if I have it on hand. For protein, traditional recipes use beef or pork, but to make this recipe extra simple I use shredded rotisserie chicken. If I don’t have chicken on hand, I fry 2 eggs and then slice them into thin pieces, and toss it with the noodles as a meat-free alternative. The options are endless! 

PRO TIP: Jap chae noodles are made with sweet potato, so they’re gluten-free. As long as you use gluten-free soya sauce, this entire recipe is GF certified!

Jap Chae, all dressed and ready to party.


  • 1 yellow zucchini, sliced and quartered
  • 4 cups baby spinach
  • 1 red pepper, julienned
  • 1 carrot, julienned
  • 1 red onion, chopped into thin slices
  • 1 package jap chae (sweet potato) noodles
  • Half of a rotisserie chicken, shredded (optional)
  • 2 tablespoons grapeseed oil
  • 1 bunch green onions, cut into 1 inch pieces
  • 2 tablespoons minced garlic
  • 1/2 cup soya sauce
  • 2 teaspoons sugar
  • 2 teaspoons sesame oil
  • 1 tsp mirin (this isn’t a common ingredient, so if you don’t have it, don’t worry about it! It’ll still taste great)
  • Sesame seeds, for garnish


  1. Bring a large pot of water to boil and cook noodles until soft, or according to package instructions. Drain and shock in cold water, draining again by pressing down on the noodles to get out excess moisture. Set aside in a large bowl.
  2. Meanwhile, heat grapeseed oil in a large skillet or wok. Add the onion, red pepper and carrot, cooking until softened.
  3. Season vegetables with salt and pepper, add in green onions, garlic, spinach and rotisserie chicken.
  4. Once spinach has softened, add the vegetables to the bowl of noodles.
  5. Stir in mirin, soya sauce, sugar, sesame oil, and sesame seeds, tossing to combine.
  6. Serve at room temperature, with extra sesame seeds to top.

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