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Chopsticks are used to eat this Asian-inspired meal.
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5 from 4 votes

Japchae - Korean Glass Noodles Recipe

This easy Korean Japchae recipe is full of vegetables, lean protein, and features the most amazing sauce!  Tasty glass noodles are cooked stir-fry style with tender chicken, fresh vegetables, eggs, and the perfect blend of seasonings for an easy dinner on busy weeknights.  Once you try this classic Korean recipe, you'll fall in love and want to make it every week for a healthy dinner! 
Prep Time30 minutes
Cook Time20 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Asian
Servings: 4 servings


Glass Noodles & Sauce:

  • 8 oz. glass noodles
  • cup soy sauce gluten-free or Tamari
  • 2 Tbsp. brown sugar or coconut sugar
  • 1 ½ Tbsp. sesame oil toasted
  • 2 cloves garlic crushed
  • ½-1 tsp. sriracha sauce
  • ½ tsp. salt to taste


  • 1 Tbsp. avocado oil
  • 3 eggs
  • ¼ tsp. salt
  • tsp. black pepper


  • 2 Tbsp. avocado oil divided*
  • 1 lb. chicken breasts thinly sliced
  • 1 Tbsp. soy sauce
  • 1 tsp. rice vinegar
  • 1 clove garlic
  • 2 carrots peeled and julienned
  • 1 red bell pepper cut into ¼-inch slices
  • 1 cup mushrooms sliced
  • 2 cups spinach baby leaf


  • Combine chicken, 1 tablespoon of soy sauce, rice vinegar, and 1 clove of garlic in a large bowl. Toss until the chicken is well coated and let marinade for 20 minutes.

Glass Noodles:

  • Bring a large pot of water to a boil. Once boiling, add glass noodles and cook for 6 minutes.
  • While the noodles are cooking, whisk together the remaining sauce ingredients a medium sized bowl until well combined.
  • Drain the noodles in a colander and then add back to the pot with the sauce. Toss until well combined and let sit for 20-30 minutes.


  • Whisk eggs, salt, and pepper in a large bowl until combined.
  • Place a large non-stick skillet over medium heat and drizzle oil over the entire bottom of it.
  • Pour in whisked eggs and swirl the skillet around until the eggs cover the entire bottom.
  • Cook for 2-3 minutes, or until the eggs are cooked through.
  • Delicately remove the eggs from the skillet and place on a cutting board. Cut the egg circle in half and then cut it into thin strips about ½-¾ inch wide. Set aside until ready to use.


  • Place a wok or a large skillet over medium to medium-high heat and add 1 tablespoon of oil.
  • Let heat up and then add the marinaded chicken. Stir fry for 3-4 minutes or until the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate.
  • In the same wok or skillet, add another tablespoon of oil along with the carrots. Stir-fry for 2 minutes, stirring occasionally, and then add in the bell pepper. Cook for another 2 minutes and then add in the mushrooms. Once the vegetables are almost cooked through but still crisp, add the spinach and cook for 1 minute or until it begins to wilt.
  • Add the cooked chicken, noodles, and eggs to the skillet and cook over medium heat for 4-5 minutes, or until all ingredients are heated through.
  • Serve Japchae with a sprinkle of toasted sesame seeds and enjoy!


  • You can also use another high smoke point oil such as safflower oil, peanut oil, or canola oil.

Meal Prep and Storage

  • To Prep-Ahead: This entire recipe can be made ahead of time because the flavors only get better! But if you just want to do a little prep beforehand to make dinnertime easier, you can cut up the veggies and chicken up to 1 day in advance. If you take this route, wait to cook the noodles until just before serving.
  • To Store: Keep any leftovers in an airtight container in the refrigerator for up to 3-4 days. Freezing is not recommended as the textures will will change once thawed.
  • To Reheat: For the best results, reheat by adding back into a skillet on medium heat for 5-8 minutes. But remember, this dish is also great cold!


Calories: 599kcal | Carbohydrates: 64g | Protein: 33g | Fat: 23g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 1883mg | Potassium: 862mg | Fiber: 3g | Sugar: 11g | Vitamin A: 7648IU | Vitamin C: 47mg | Calcium: 82mg | Iron: 4mg