Try this easy Chicken Japchae recipe with chewy sweet potato noodles, tender chicken, and vibrant stir-fried vegetables. This Korean noodle dish bursts with savory-sweet flavors and toasted sesame aroma.
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This past New Year’s Eve, I spent the evening quietly at home and made some japchae. Last Monday, I realized I still had some leftover sweet potato noodles from that night, so I decided to make another batch for my lunch and dinner. I have to admit, ever since the holiday season, I’ve been struggling a bit with my diet, and this dish didn’t exactly help. But for the love of noodles, I couldn’t resist making it again.
Even though I’m usually busy, I enjoy spending time in the kitchen. There’s something comforting about chopping, stirring, and watching flavors come together. Japchae is one of those dishes that can feel a little tricky when I’m in a rush, especially since I like to cook in a neat and organized way. I found a recipe I liked and simplified it so it was easier to follow.
By the end, I had a version that kept all the flavors I love but didn’t take forever to make. It felt just right for a quiet day at home.
A Short History of Japchae
Japchae is a classic Korean noodle dish that dates back to the Joseon Dynasty (1392–1897). Originally, it was served at royal banquets and special occasions, made with dangmyeon, stir-fried vegetables, and sometimes beef, seasoned with soy sauce and sesame oil. Over time, it became a beloved everyday dish in Korea, celebrated for its chewy noodles, colorful vegetables, and harmonious mix of sweet and savory flavors. Today, japchae is enjoyed both as a side dish and a main meal, and it’s especially popular during holidays and family gatherings.
Why You’ll Love This Chicken Japchae Recipe
- Clear steps you can follow. Each stage of the recipe is broken down so you won’t feel lost, even with multiple ingredients.
- Ready in a manageable amount of time. You can make lunch or dinner without staying in the kitchen for hours.
- Balanced mix of flavors. Sweet potato noodles, lightly sautéed vegetables, and the soy-sesame sauce complement each other naturally.
- Works well with what you have on hand. Leftover noodles or vegetables can be easily incorporated.
- Cooking that feels straightforward. You can move through the steps without stress, and the result is a satisfying meal.
Ingredients You’ll Need for This Recipe
Sweet Potato Noodles (Dangmyeon) – these noodles are traditional for japchae and give the dish its signature chewy texture.
Chicken Breast – using chicken breast keeps the dish light. You can also use pork, beef, or shrimp. Marinating it briefly helps keep the meat flavorful and tender while you cook the vegetables.
Shiitake Mushrooms – canned shiitake mushrooms are a convenient option. Drain them well before cooking for the best texture. If you want to try the same brand I mostly use, you can order it here.
Carrot, Bell Pepper, Yellow Onion – these make up the main vegetables in the stir-fry. Prepare them in similar sizes so they cook evenly and are easy to stir-fry.
Spinach – it adds a soft, leafy texture and vibrant green color. Add it at the end so it wilts lightly. You can also substitute bok choy, kale, or Swiss chard.
Green Onions and Garlic – garlic is used to marinate the chicken, adding depth and helping the flavor soak in, while green onions add a fresh bite when added at the end.
Soy Sauce, Honey, Mirin, Salt, and Ground Black Pepper – these ingredients tie the flavors together with savory, sweet, and gentle spice. If you don’t have mirin or honey, a small amount of sugar works just as well.
Sesame Oil and Toasted Sesame Seeds – sesame oil adds a warm, nutty aroma, while sesame seeds bring subtle crunch. Add them at the end to finish the dish.
Cooking Oil – used to sauté the chicken and vegetables.
How I Make This Chicken Japchae
- Prepare the noodles. Boil 180g sweet potato noodles for 6–7 minutes until chewy. Rinse under cold water, drain, and toss lightly with 1 tsp sesame oil to prevent sticking.
- Marinate the chicken. Mix 150g sliced chicken breast with 2 cloves minced garlic, 1 tsp soy sauce, and a pinch of ground black pepper. Let it sit for 10–15 minutes while you prep the vegetables.
- Slice the vegetables. Cut 1 medium carrot, 1 bell pepper, and 1 medium yellow onion into thin strips. Drain and slice 100g shiitake mushrooms. Wash 100g spinach and set aside. Slice 2 stalks green onions for finishing.
- Make the sauce. Combine 3 tbsp soy sauce, 1 tbsp honey (or sugar), 1 tsp mirin (optional), and salt & pepper to taste in a small bowl. Set aside.
- Cook the chicken. Heat 1–2 tsp cooking oil in a pan over medium heat. Cook the marinated chicken for 3–4 minutes until lightly browned and cooked through. Remove and set aside.
- Stir-fry the vegetables. Heat 1–2 tsp cooking oil in the same pan. Cook the onion for 1–2 minutes, then remove. Cook the carrot for 1–2 minutes and remove. Next, cook the bell pepper for 1–2 minutes and remove, followed by the mushrooms for 1–2 minutes. Finally, stir in the spinach just until it wilts lightly.
- Combine noodles, chicken, and sauce. Return all the vegetables and the cooked chicken to the pan. Add the noodles and pour in the sauce. Toss everything together for 1–2 minutes until evenly coated and heated through.
- Finish the dish. Turn off the heat. Drizzle 1 tbsp sesame oil, sprinkle 1 tsp toasted sesame seeds, and top with the sliced green onions. Toss lightly and serve warm.
If you’re ready to make this, here’s the printable version of the recipe so you can follow along in the kitchen without switching back and forth. It has everything you need, from ingredients to step-by-step instructions.
Japchae (Sweet Potato Noodles with Chicken and Vegetables)
Equipment
- Large pot
- Strainer or colander
- Large skillet or wok
- Mixing Bowls
- Sharp knife and cutting board
- Tongs or spatula
Ingredients
For the chicken marinade:
- 150g chicken breast thinly sliced
- 2 cloves garlic minced
- 1 tsp soy sauce
- ground black pepper
For the stir-fry:
- 180g sweet potato noodles (dangmyeon)
- 1 medium carrot thinly sliced
- 1 bell pepper thinly sliced
- 1 medium yellow onion thinly sliced
- 100g shiitake mushrooms drained and sliced
- 100g spinach
- 1 tsp sesame oil
- cooking oil
For the sauce:
- 3 tbsp soy sauce
- 1 tbsp honey or sugar
- 1 tsp mirin optional
- salt & pepper to taste
Finishing:
- 2 stalks green onions sliced
- 1 tbsp sesame oil
- 1 tsp toasted sesame seeds
Instructions
- Prepare the noodles. Boil 180g sweet potato noodles for 6–7 minutes until chewy. Rinse under cold water, drain, and toss lightly with 1 tsp sesame oil to prevent sticking.
- Marinate the chicken. Mix 150g sliced chicken breast with 2 cloves minced garlic, 1 tsp soy sauce, and a pinch of ground black pepper. Let it sit for 10–15 minutes while you prep the vegetables.
- Slice the vegetables. Cut 1 medium carrot, 1 bell pepper, and 1 medium yellow onion into thin strips. Drain and slice 100g shiitake mushrooms. Wash 100g spinach and set aside. Slice 2 stalks green onions for finishing.
- Make the sauce. Combine 3 tbsp soy sauce, 1 tbsp honey (or sugar), 1 tsp mirin (optional), and salt & pepper to taste in a small bowl. Set aside.
- Cook the chicken. Heat 1–2 tsp cooking oil in a pan over medium heat. Cook the marinated chicken for 3–4 minutes until lightly browned and cooked through. Remove and set aside.
- Stir-fry the vegetables. Heat 1–2 tsp cooking oil in the same pan. Cook the onion for 1–2 minutes, then remove. Cook the carrot for 1–2 minutes and remove. Next, cook the bell pepper for 1–2 minutes and remove, followed by the mushrooms for 1–2 minutes. Finally, stir in the spinach just until it wilts lightly.
- Combine noodles, chicken, and sauce. Return all the vegetables and the cooked chicken to the pan. Add the noodles and pour in the sauce. Toss everything together for 1–2 minutes until evenly coated and heated through.
- Finish the dish. Turn off the heat. Drizzle 1 tbsp sesame oil, sprinkle 1 tsp toasted sesame seeds, and top with the sliced green onions. Toss lightly and serve warm.
Notes & Tips
- Noodle texture is key. Sweet potato noodles continue to soften slightly after stir-frying, so slightly undercook them in the boiling step.
- Oil choice matters. Use a neutral oil for stir-frying and sesame oil only at the end to preserve flavor.
- Batch cooking vegetables. Cooking each vegetable separately ensures they stay crisp and visually appealing.
- Timing for sauce. Add the sauce when everything is hot to help it coat noodles evenly.
- Protein flexibility. Chicken works well, but pork, beef, shrimp, or tofu can be substituted without changing the flavor balance.
- Storage tip. Avoid storing japchae in airtight containers for more than 2 days, because noodles can become sticky and lose their texture.
If you try this chicken japchae recipe, I’d love to see how yours turns out. Share your photos with me on Instagram @barelysalted and tag me so I can check them out.
You might also enjoy my Gochujang Garlic Butter Pasta on the blog. It’s quick to make and has that perfect balance of savory and slightly spicy that makes noodles so satisfying.
Kitchen + Stereo
Love,
Jezelle
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