Korean Chap Chae Noodles - Gluten-Free Noodles with Stir-Fried Vegetables

From Jeanette's Healthy Living


  • 12-ounce pack of Korean Sweet Potato Noodles
  • 1 tablespoon olive oil
  • 1 onion, thinly sliced
  • 2 cups bok choy, cut up
  • 1 carrot, julienned
  • 2 cloves garlic, minced
  • 1 scallion, cut into 1" pieces
  • 3 tablespoons gluten-free soy sauce
  • 1 tablespoon sesame oil
  • 2 teaspoons organic sugar, optional
  • toasted sesame seeds, for garnish


  1. Soak sweet potato noodles in hot water for at least 30 minutes. 
  2. To cook sweet potato noodles, bring a pot of water to boil and add soaked noodles. Cook until al dente about 1-2 minutes, being careful not to overcook the noodles. Rinse with cold water and strain.
  3. Heat oil in a large saute pan. 
  4. Add onions and saute 1-2 minutes, until raw flavor is gone but onions are still crunchy. 
  5. Add bok choy, carrot and garlic and saute another minute. 
  6. Add cooked sweet potato noodles, scallions, soy sauce, sesame oil and sugar. 
  7. Toss well and cook until noodles are warmed through, about 2-3 more minutes. 
  8. Sprinkle with sesame seeds and serve.

Serves 4-6.