Description
Chicken Japchae is a flavorful Korean glass noodle stir-fry featuring tender chicken, fresh vegetables, and sweet potato starch noodles tossed in a savory soy-based sauce with sesame oil and aromatic garlic. This quick and healthy dish blends textures and vibrant colors for a satisfying meal perfect for lunch or dinner.
Ingredients
Sauce and Seasoning
- 2.5 TBSP Low Sodium Light Soy Sauce
- 1 TSP Granulated White Sugar (or white sugar substitute)
- ½ TBSP Toasted Sesame Oil
- ⅛ TSP Fine Sea Salt
- ⅛ TSP Ground Black Pepper
- 2 cloves Garlic (15 grams) – smashed and finely sliced
Chicken Marinade
- 10 ounces (280 grams) Boneless, Skinless Chicken Breast or Thighs – sliced into bite-sized strips
- ¼ TSP Fine Sea Salt
- ⅛ TSP Ground Black Pepper
- ½ TBSP Low Sodium Light Soy Sauce
- ½ TSP Toasted Sesame Oil
Vegetables and Aromatics
- 1 TSP Peanut Oil (or other neutral high smoke point oil)
- ⅓ Medium Yellow Onion (80 grams) – thinly sliced, then halved
- ½ Medium Red Bell Pepper (100 grams) – thinly sliced, then halved
- 1 Small Carrot (50 grams) – cut into matchsticks
- 4-5 pieces (60 grams) Fresh Shiitake Mushrooms (or other brown mushrooms) – thinly sliced
- 3.5 ounces (100 grams) Chinese Baby Spinach (or regular spinach) – roughly chopped
- 1 clove Garlic (5 grams) – smashed, finely sliced
- 8-9 pieces (30 grams) Fresh Red Chilies (optional) – finely chopped
Noodles
- 5.3 ounces (150 grams) Dried Sweet Potato Starch Noodles (‘dangmyeon’)
- ½ TBSP Peanut Oil (or neutral cooking oil)
- ⅛ + ¼ TSP Fine Sea Salt, to taste
To Serve
- ½ TBSP Toasted White Sesame Seeds
Instructions
- Prepare the seasoning sauce: In a large mixing bowl, combine 2.5 TBSP low sodium light soy sauce, 1 TSP sugar, ½ TBSP toasted sesame oil, ⅛ TSP fine sea salt, ⅛ TSP ground black pepper, and 2 cloves smashed, finely sliced garlic. Mix well and set aside.
- Marinate the chicken: Slice chicken into bite-sized strips. In a separate medium bowl, add chicken with ¼ TSP salt, ⅛ TSP pepper, ½ TBSP low sodium light soy sauce, and ½ TSP toasted sesame oil. Mix to coat evenly and set aside.
- Prepare fresh ingredients: Thinly slice the yellow onion and red bell pepper, cut the carrot into matchsticks, thinly slice the shiitake mushrooms, roughly chop the spinach, finely slice 1 clove garlic, and chop red chilies if using. Set all aside.
- Cook the noodles: Boil a large pot of water and cook the sweet potato starch noodles according to package instructions until tender (not al dente). Drain thoroughly. If noodles are extra-long, cut them with kitchen shears. Transfer noodles to the bowl with the prepared seasoning sauce but do not mix yet.
- Cook the vegetables: Heat ½ TBSP peanut oil in a large nonstick wok or skillet over medium-high heat. Add sliced onion, mushrooms, carrots, and season with ⅛ TSP salt. Stir-fry for 2-3 minutes until beginning to soften but carrots remain tender-crisp. Add sliced garlic and red chilies; stir-fry for 20-30 seconds until fragrant. Add red bell pepper; stir-fry briefly for 30-40 seconds until barely softened. Add spinach and ¼ TSP salt; stir-fry for 20 seconds until just wilted. Transfer vegetables to the bowl with noodles and sauce without mixing yet.
- Cook the chicken: Heat 1 TSP peanut oil in the wok over high heat. Add marinated chicken strips and sear for 1 minute on one side. Flip and sear the other side for 40 seconds. Stir-fry for about 1 minute until cooked through. Transfer chicken to the bowl with noodles and vegetables.
- Toss everything together: Add most of the toasted white sesame seeds, reserving some for garnish, to the bowl. Toss and mix continuously until noodles, vegetables, and chicken are evenly coated with the sauce and combined.
- Serve: Transfer the Japchae to a large serving dish or divide onto individual plates or bowls. Sprinkle remaining toasted sesame seeds on top. Serve warm, at room temperature, or cold from the fridge for a refreshing option.
Notes
- The white sugar can be substituted with a sugar alternative for a lower glycemic index.
- Using smashed and finely sliced garlic enhances the flavor infusion throughout the dish.
- Fresh red chilies are optional and can be adjusted according to your desired spice level.
- Sweet potato starch noodles, called ‘dangmyeon,’ are traditional in Japchae; substitutes can affect texture.
- Cook noodles fully tender but not mushy to maintain the ideal chewy texture.
- Japchae can be served warm, at room temperature, or cold, making it versatile for meals or leftovers.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Korean
