Korean Sweet Potato Noodle Stir Fry ‘Jap Chae’


  • 200g of Korean dried sweet potato noodles “dangmyeon”
  • 3 cloves of garlic, minced/crushed
  • 2.5 tbsp sesame oil
  • 1/2 cup soy sauce
  • 1/4 tsp ground black pepper
  • 1 tbsp honey
  • 8 button mushrooms, cut into quarters
  • 2 tbsp of vegetable oil
  • 1/2 onion, sliced thinly
  • ½ red capsicum, sliced long and thinly
  • 1 carrot, sliced thinly into matchsticks
  • ½ zucchini, sliced thinly into matchsticks
  • 1/4 cup spring onion, sliced
  • 1/8 cup sesame seeds


  • Boil noodles in a medium pot of boiling water for 6-8 minutes, until soft, drain and rinse in cold water then set aside
  • In a medium bowl, mix together garlic, sesame oil, soy sauce, 1 tbsp honey, pepper then add in the mushrooms and toss to marinate, set aside
  • Heat a large fry pan with a lid on medium-high heat and add 2 tbsp oil
  • Cook onions and carrots in oil, stirring until softened, about 5 minutes
  • Add in the rest of vegetables and cook until tender for another 5-7 minutes
  • Add in your cooked noodles, sauce and mushrooms to vegetables in the pan and stir together
  • Add in sesame seeds and green onion, and give it another stir
  • Cover and heat on low for another 5 minutes

Korean dried sweet potato noodles “dangmyeon” can be purchased at any asian grocer or at woolworths/coles in the asian section.