Korean Jap Chae

Cook Time 20 minutes

Servings 2


200g sweet potato noodles (bought from Asian grocers)

1 capsicum, cored and thinly sliced

8 shiitake mushrooms, thinly sliced

1 shallot, finely diced

2 cloves garlic, minced

2 cups spinach leaves

1 carrot, julienned

3 eggs, lightly beaten

2 tbsp sesame oil

2 tbsp soy sauce

Salt & pepper, to taste

Oil, for cooking


1 tsp toasted sesame seeds

Spring onions, thinly sliced

Chilli sauce, to serve


Bring a pot of water to the boil and cook the noodles for 3-5 minutes until translucent.

Heat a wok on high and add in 2 tbsp of oil. Make an omelette by frying off the eggs for 2-3 minutes flipping halfway. Slice thinly when done. Set aside.

Heat the wok back again and add in 2 tbsp of oil. Saute the garlic and shallots until fragrant. Add in the capsicum, mushrooms and carrot and cook for a further 3 minutes.

Add in the sesame oil and soy sauce and add the cooked noodles into the wok to toss through. Add in the spinach leaves until just wilted. Season with salt and pepper.

To serve, divide the jap chae into two bowls. Garnish with some toasted sesame seeds and spring onions. Serve with extra chilli sauce on the side.


Sticky Pork Chops with Noodles


Quail Saltimbocca