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Korean Stir-Fried Noodles with Mushrooms and Spinach (Chap Chae)

Korean Stir-Fried Noodles with Mushrooms and Spinach (Chap Chae)

By Courtney HillApril 25, 2023

  • Makes
    4 to 6 servings
  • Cook Time
    35 minutes
  • Rating

Chap chae, also spelled japchae, is a much-loved Korean noodle dish with a savory-sweet and often sesame-centric flavor profile. The correct type of noodle to use is dang myun, or Korean sweet potato noodles (so called because they are made from sweet potato starch). The uncooked strands are tough, wiry and grayish in color, but with hydration and heat, they become translucent, take on a delightfully springy, bouncy texture and do an excellent job of absorbing seasonings. In all likelihood, dang myun will require a trip to the Asian market, but it’s worth seeking out. Chap chae is best served hot, but it’s delicious even at room temperature.

Tip

Don’t be tempted to use sesame oil for stir-frying the onion and mushrooms. Neutral oil is best, as it has a higher smoke point and its flavor isn’t damaged when subjected to heat. Also, don’t forget to remove the stems from the shiitake mushrooms, as they’re too tough and fibrous to eat.

Ingredients
  • 8

    ounces sweet potato noodles (dang myun; see headnote)

  • Boiling water, for soaking the noodles

  • ⅓

    ⅓ cup soy sauce, plus more to taste

  • 2 ½

    tablespoons toasted sesame oil

  • 2 ½

    tablespoons packed light brown sugar

  • Kosher salt and ground black pepper

  • 3

    tablespoons grapeseed or other neutral oil, divided

  • 1

    medium yellow onion, halved and thinly sliced

  • 8

    ounces shiitake mushrooms, stemmed, thinly sliced

  • 6

    medium garlic cloves, minced

  • 1

    5-ounce container baby spinach

  • 4

    scallions, cut into 1-inch lengths

  • 2

    tablespoons sesame seeds, toasted

Step 1

Place the noodles in a large heatproof bowl and add boiling water to cover. Let stand, stirring once or twice, until the noodles are pliable, 5 to 10 minutes, then drain. If the noodles are in very long strands, snip them with kitchen shears in several places to cut them into shorter lengths.

Step 2

In a small bowl, combine the soy sauce, sesame oil, sugar and ¾ teaspoon pepper. Stir until the sugar dissolves; set aside.

Step 3

In a 12-inch skillet over medium-high, heat 1 tablespoon neutral oil until barely smoking. Add the onion and cook, stirring often, until golden and charred along the edges, about 4 minutes. Transfer to a medium bowl.

Step 4

Return the skillet to medium-high, and heat the remaining 2 tablespoons oil until shimmering. Add the mushrooms and ¼ teaspoon salt; cook, stirring often, until softened and browned, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Transfer to the bowl with the onion.

Step 5

To the skillet, add the soy mixture and 1½ cups water. Bring to a boil over medium-high, scraping up any browned bits. Add the noodles, then stir in the spinach a handful at a time, allowing the leaves to wilt slightly before adding more. Cook, stirring and tossing with tongs, until the noodles are tender and have absorbed the liquid, 5 to 8 minutes.

Step 6

Add the scallions and the onion-mushroom mixture; cook, stirring and tossing, until heated through, about 2 minutes. Off heat, stir in the sesame seeds. Taste and season with additional soy sauce, if needed.