Chapchae Recipe

Top these noodles with chicken, beef, or seafood!

Making this Asian noodle dish at home means you can tweak it to your liking. Top it with barbecued chicken, beef, or even seafood.

Chapchae Recipe

Mira Angeles
Top these noodles with chicken, beef, or seafood!
Prep Time 1 hour
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Course Side Dishes
Cuisine Asian
Servings 4


Chapchae Ingredients

  • 1/2 kilo Korean glass noodles uncooked
  • 1/2 kilo chicken breast fillets skinless, boneless
  • 1/2 Cup Bulgogi Sauce
  • 4 tablespoons Soy Sauce
  • 2 1/2 tablespoons sugar
  • 1 1/2 tablespoons vegetable oil
  • 2 cloves Garlic minced
  • 1/2 Small red onion sliced thinly
  • 3 to 4 dried shiitake mushrooms soaked in warm water, stems removed, and sliced
  • 1 small head cabbage sliced into strips
  • 1 medium carrot sliced into thin strips
  • 2 stalks green onions sliced into 1-inch lengths, divided
  • 1/2 tablespoon sesame oil
  • Salt to taste
  • 1 teaspoon white sesame seeds toasted


  • Cook glass noodles in a large pot of boiling water for about 5 minutes; drain. Rinse under cold running water. Cut noodles into 6-inch lengths. Set aside.
  • Marinate chicken in bulgogi or kalbi sauce for at least 30 minutes. Preheat a grill pan. Grill chicken until cooked, about 10 minutes; let cool. Slice chicken into ½-inch strips. Set aside.
  • Mix soy sauce and sugar in a small bowl. Set aside.
  • Heat oil in a pan over medium-high heat. Add garlic, onions, mushrooms, cabbage, and carrots; cook for about 2 minutes. Add half of the green onions; stir-fry for 1 more minute.
  • Lower heat and add noodles, sesame oil, and soy sauce-sugar mixture; season with salt. Stir to combine. Transfer to a plate, top with chicken and remaining green onions. Sprinkle with sesame seeds, if desired.
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