Jab chae (Korean noodles)

    40 min

    A great Korean noodle recipe. I used these vegetables here but you can use whatever vegetables you like.

    2 people made this

    Serves: 4 

    • 250g Korean jab chae sweet potato noodles or rice vermicelli
    • 750ml water
    • 100g lean beef, cut into strips
    • 1 onion, thinly sliced
    • 1 medium carrot, sliced into 5cm thin sticks
    • 2 spring onions, cut into 5cm lengths
    • 1 small clove garlic, crushed
    • For the sauce
    • 2 tablespoons soy sauce
    • 2 teaspoons caster sugar
    • 1/2 teaspoon sesame seeds
    • 1/2 teaspoon sesame oil

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Boil the water and add the vermicelli noodles. Cook for 10-12 minutes, or until the noodles are clear and soft. Drain in a colander, let it sit for 10 minutes and rinse with cold water. Cut the noodles 2-3 times.
    2. Sauté beef with a little oil, garlic, pinch of salt and black pepper. Then sauté individually the carrot, onion and spring onion with a small amount of oil each, along with a pinch of salt and black pepper.
    3. Put all of the ingredients into a large bowl. Put the noodles into the bowl; add the sauce ingredients mix well.

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    Reviews & ratings
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    Reviews in English (3)


    Made no changes at all and was delicious.  -  17 Mar 2018  (Review from Allrecipes US | Canada)


    Always happy to be introduced to new (at least to me) gluten free noodles. These will become a frequent menu component in my house. My package said to cook for five minutes, so I followed the package instead of the recipe. They are more like a glass noodle than starchy rice versions. I didn't follow step 3, I just sautéed everything together instead of each single ingredient separately. I added a bit of rice vinegar to the sauce but it is good as written. I added hot peppers and bok choy to the sauté. Thank you for the recipe.  -  01 Jun 2017  (Review from Allrecipes US | Canada)


    I love this have made it a few times now and its great. I take it to party's and it always goes down a treat  -  25 Sep 2014  (Review from Allrecipes SE Asia)