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Korean Stir-Fried Noodles (Chapchae)

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This quick and tasty Korean noodle dish is our saver on a hectic day. It’s a light and healthy dish suitable for any seasons throughout the year.

韓式炒粉絲 Korean Stir-Fried Sweet Potato Noodles01

I always feel making this traditional Korean noodle dish a bit similar to our Hong kong stir-fried noodles. Korean noodles are made from sweet potato starch. You can toss the cooked noodles with any vegetables you like.

韓式炒粉絲 Korean Stir-Fried Sweet Potato Noodles02

Korean Stir-Fried Noodles (Chapchae) Recipe

(Printable recipe)
Course: Noodles
Cuisine: Asian
Prep time:
Cook time:
Yield: 2 to 3 serves
Korean Stir-Fried Noodles (Chapchae)

  • 150 gm Korean sweet potato noodles
  • 1 egg, whisked
  • 1 garlic, sliced
  • 110 gm beef
  • 3 to 4 shiitake mushrooms
  • ½ carrot, julienned
  • ½ capsicum, julienned
  • sesame seeds, roasted, for garnish
  • 2 tsp light soy sauce,
  • sesame oil, to taste
  • 2 tsp light soy sauce
  • ½ tsp corn flour / corn starch
  • ½ tsp sugar
  • ½ tsp oil
  • 2 Tbsp light soy sauce
  • 2 tsp water
  • 1 tsp sugar
韓式炒粉絲製作圖 How To Make Korean Stir-Fried Sweet Potato Noodles

  1. Mix the beef with the marinade. Set aside. Soak the shiitake mushrooms until soft. Then slice thinly. (Remark: You might like to retain the water to cook noodles or soup.)
  2. Cook the noodles in boiling water for 5 to 6 minutes. They will turn soft and almost transparent when cooked. Rinse in cold water and drain well. Use scissors to cut them a few times. Mix well with light soy sauce and sesame oil. Set aside.
  3. Heat oil in a non-stick fry pan over medium heat. Fry whisked egg as omelette. Remove from pan, then cut into strips. Set aside.
  4. Saute the beef until almost cooked. Transfer to a plate. Add some more oil to sauté garlic until aromatic. Add carrot, capsicum and cook until soft. Toss back the noodles and heat evenly. Add the egg strips. Pour in the sauce. Stir to combine. Dish up. Sprinkle some sesame seeds on top. Serve immediately.
  • I used skirt beef, sliced thinly. It’s good for stir fry.
  • You might like to adjust the amount of light soy sauce to your liking.
  • If you’re into hot noodles, you might add some Korean chilli sauce.


  1. mmm. looks delicious! I love these noodles but never get around to making them at home. Maybe I should try now that you've inspired me

  2. It must have been a century since I last had some sweet potato noodles. This looks very tasty, Christine.

  3. Your japchae looks really good! I only recently discovered that it is so easy to make!! :)