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Jap Chae Recipe - Korean Glass Noodles Recipe

This is a text-only version of my mom's famous healthy Jap Chae recipe. It's 100% vegan-friendly and the flavors and textures are through the roof.

To view this recipe in photos, please click here:

How to Make Jap Chae


One package of dang myun*
1/2 yellow bell pepper
1/2 red bell pepper
1/2 green bell pepper
1 yellow onion
3 green onions
1 carrot
2 big handfuls of oyster mushrooms
Soy sauce
Sesame oil
Raw honey
Sea salt and pepper
Lightly toasted sesame seeds (optional)

*Please note: It's best to get dang myun from a local Korean market, but if you don't have access to one, you can order them here:

Dang Myun


1. Soak dang myun in cold water for one hour. Strain. Boil for five minutes, then rinse in cold water. Use scissors to cut noodles into six-inch sections (roughly, a handful at a time). Set noodles aside.

2. Chop vegetables into thin slices. Saute all vegetables in your favorite cooking oil.

3. Combine all cooked vegetables and cooked noodles in a big bowl or pan. Add a tablespoon each of soy sauce, sesame oil, honey, and toasted sesame seeds.

4. Use a clean hand to thoroughly toss vegetables and noodles together until they're well meshed. Season with more soy sauce, sea salt, and pepper, to taste.

Serve hot or cold, and enjoy this brilliant Korean dish.

Don't forget: you can view this recipe in pictures here:

How to Make Jap Chae


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