Chap Chae Recipe
  • 500g sweet potato vermicelli noodles (dang myun)
  • 2 tbsp. sesame oil
  • 1 white onion, thinly sliced
  • 3 spring onions (white and green parts), chopped
  • 2 cloves garlic, minced
  • ½ cup dried shitake mushrooms, soaked in water, drained, and sliced
  • 1 small carrot, julienned
  • 1 small zucchini, julienned
  • 2 cups spinach leaves
  • 2 tbsp. soy sauce
  • 2 tsp. rice vinegar
  • 1 tsp. sugar
  • 1 tbsp. toasted sesame seeds
  • Salt and pepper, to taste
  1. Bring a large pot of water to boil and cook the noodles until al dente. Drain, rinse under cold water, drain again, and set aside.
  2. Heat the sesame oil in a large skillet over medium heat. Add the onions, spring onions, garlic, mushrooms, carrots, and zucchini, and stir fry until softened, about 5 minutes.
  3. Add the spinach, noodles, soy sauce, rice vinegar, and sugar. Turn the heat down to low and stir-fry for another 2 minutes. Turn off heat, toss in the sesame seeds, and season to taste with salt.
  4. Serve hot.
Recipe by Panlasang Pinoy Recipes™ at