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    Home » Recipes » Easy Dinner » Korean Noodles recipe – Fast & Easy!

    PUBLISHED: March 23, 2021 • By Toni Dash 10 Comments

    Korean Noodles recipe – Fast & Easy!

    Jump to Recipe

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Korean Noodles with title

    This take on Korean Noodles is bursting with authentic flavors, caramelized mushrooms in a salty sweet sauce. It’s a hearty satisfying vegetarian recipe that comes together in a flash.

    Korean Noodles with title

    If you love pasta or noodles, and have a taste for international flavors, you’ll love this recipe.

    These Japchae inspired noodles are stir fried in a savory sauce with just a bit of sweetness and spice.

    If you love flavors in Korean cuisine like Korean BBQ Chicken or Sticky Korean BBQ Cauliflower, these noodles will be a favorite recipe too.

    It’s fast enough for a weeknight but impressive enough for a special occasion!

    Jump to:
    • Easy Korean Noodles recipe
    • A new spin on Korean Noodles
    • Recipe Ingredients + Notes
    • Variations
    • How to Make it – Step-by-Step
    • Pro Tips
    • Storing Leftovers
    • More Recipes You’ll Love 
    • Recipe

    Easy Korean Noodles recipe

    We love the traditional Korean dish Japchae (pronounced jap-chay or chop-shay).

    Typically a Japchae recipe is made with Korean sweet potato starch noodles (called ‘glass noodles’), vegetables, meat, mushrooms, sesame oil and soy sauce.

    The Korean word japchae literally translates to “mixed vegetables.” The noodles were originally made with a combination of vegetable starches, sweet potato being the most common. 

    They’re an essential component of any Korean dinner menu for a holiday or big event. You’ll often see it served with beef or pork and an egg topping.

    Every family has their own favorite take on japchae noodles! 

    If you want to make a traditional Japchae try this recipe.

    korean noodles on plate

    A new spin on Korean Noodles

    We’ve created a fast and easy spin on Korean Noodles.

    Instead of traditional sweet potato noodles used in Japchae this recipe uses rice noodles often used in Pad Thai.

    They are a wider noodle (similar to Italian fettuccini) giving a hearty satisfying texture to the Korean Noodles. They’re also easier to find in any grocery store.

    This noodles recipe is vegetarian with delicious flavors. Depending on the mushrooms used they can even have a meaty flavor (in the case of using portabella mushrooms).

    Recipe Ingredients + Notes

    Unsalted Butter. Combined with the sesame oil the butter is used for caramelizing the mushrooms.

    Sesame oil. Adds a nutty flavor to the recipe.

    Mushrooms. Any mushrooms can be used (we’ve listed some in the Variations below). I love baby bella mushrooms which are small portabella mushrooms and have a wonderful meaty flavor.

    Red onion. We used red onion but yellow or white onion can also be substituted.

    Garlic. Grating the garlic helps bring out the best flavor in Korean noodles.

    Stir fry rice noodles. Look for the wide flat noodle, sometimes called pad thai noodles. Prepare according to package directions. 

    Soy sauce. Regular or gluten-free soy sauce or Tamari can be used.

    Rice vinegar. Adds a sweet tang to the recipe. This type of vinegar is a classic in Asian cooking.

    Vegetable stock. If you don’t need the dish to be vegetarian, low sodium chicken broth can be substituted. 

    Honey. Adds some earthy sweetness to the sauce.

    Fresh ginger. Peeled and grated. 

    Caramelizing Mushrooms

    Caramelizing is the browning of sugar in an ingredient. It brings out a wonderful nutty flavor. It’s a key process when making French Onion Soup for instance.

    When cooking the mushrooms in this recipe they should not be moved as they begin cooking. This allows the caramelization process to take effect.

    Ingredients like onions take up to 45 minutes to truly caramelize and develop the deep mahogany color. The mushrooms will only cook 8 minutes.

    korean noodles in pan

    Variations

    There are countless ways to adapt these noodles to your taste.

    Different mushrooms. Different types of mushrooms give Korean Noodles slightly different flavors. Shiitake mushrooms, wood ear, baby bella and oyster mushrooms are all delicious. Use your favorite mushroom or what you have on hand! 

    Add sliced red bell pepper. The colorful peppers can be added to the pan with the kale. They should be a bit “al dente” to contrast with the soft noodles.

    More vegetables. Carrots, bok choy and green onion are more great veggies to add to Korean noodles.

    Use spinach. Make a swap and add spinach to the recipe instead of kale for a different flavor.

    Serve with meat. If not vegetarian, add cooked chicken, pork or thinly sliced beef to the noodles before serving. 

    Spicy Korean Noodles. Add a spoonful of sriracha to the sauce to bring heat to the noodles. Or add a few shakes of red chili flakes to the noodles for more kick.

    Sweeter Korean Noodles. Add teriyaki sauce to taste for a sweeter version. 

    How to Make it – Step-by-Step

    STEP 1. Caramelize the Mushrooms

    Heat butter and sesame oil in a pan over medium high heat (photo 1). When hot, add the mushrooms (photo 2). Don’t move them for 5 minutes.

    Continue cooking while tossing them for another 3 minutes until brown and caramelized (photo 3). 

    korean noodles recipe steps 1-4

    STEP 2. Stir Fry

    Add the red onion to the pan with the mushrooms (photo 4). Cook for about 3 minutes, just until the onion starts to get translucent (photo 5).

    Stir in the kale (photo 6).

    STEP 3. Add sauce and noodles

    Add the soy sauce, rice vinegar, honey, vegetable stock and ginger to the pan.

    Then add the noodles (photo 7) and gently toss to combine all the ingredients with the sauce (photo 8). 

    Korean Noodles recipe steps 5-8

    Pro Tips

    Time Saving Tip: Buy pre-sliced mushrooms to cut down on prep time. Just add to pan and start cooking! 

    Easy mushroom cleaning tip. Mushrooms should not be run under water to clean them. Instead use a damp paper towel to gently wipe any dirt from their surface. A mushroom brush can also be used.

    Why caramelize the mushrooms?

    Caramelizing the mushrooms first brings out an earthy flavor. It adds that “special something” to the Korean noodles that you don’t get with a regular stir-fry or saute. It’s totally worth the extra step!

    Can this be made with glass noodles?

    Yes, you can make this with the more traditional Korean glass noodles instead. Follow package directions for preparing the noodles before adding them to the recipe. 

    Are Korean noodles gluten free?

    This Korean noodles recipe is gluten free. So are most traditional japchae noodles. Make sure to use a gluten free soy sauce or tamari if you need the dish to be completely gluten free.

    Where to Buy Korean Glass Noodles?

    You can find them online, or try an Asian market or the International section at a grocery store.

    Storing Leftovers

    Transfer any leftover Korean Noodles to an airtight container. Store in the fridge for up to 3 days.

    Reheat the noodles in the microwave before enjoying. The noodles will stiffen as they cool and reheating returns them to their soft, chewy consistency. 

    korean noodles with spoon

    More Recipes You’ll Love 

    • 10-minute Spicy Ramen Noodles
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    • Caramelized Roasted Pumpkin
    • Jalapeno Turkey Noodle Soup
    Did you make it? Please RATE THE RECIPE below!
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    Recipe

    korean noodles on plate

    Vegetarian Korean Noodles

    These Korean Noodles are inspired by the celebrated Korean noodle dish Japchae. They have classic Asian flavors with caramelized mushrooms. It's a vegetarian recipe that's satisfying and delicious.
    5 from 10 votes
    Print Save Recipe Recipe Saved! Pin Rate
    Course: Main Course
    Cuisine: Korean
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 126kcal
    Author: Toni Dash
    Prevent your screen from going dark

    Ingredients

    • 1 tablespoon unsalted butter
    • 1 tablespoon sesame oil
    • 2 cups mushrooms cleaned and sliced
    • ½ red onion sliced
    • 1 garlic clove grated
    • 1 cup kale chopped
    • 1 14-ounce package ‘Stir Fry’ rice noodles cooked according to package directions
    • ¼ cup soy sauce regular or gluten-free
    • 2 tablespoons rice vinegar
    • ¼ cup vegetable stock chicken stock can also be used
    • 2 tablespoons honey
    • 1 teaspoon ginger grated

    Instructions

    • Melt the butter and sesame oil in a large pan over medium-high heat.
    • Add the mushrooms and cook, without moving for 5 minutes. Toss and cook for 3 more minutes or until caramelized.
    • Add the red onion and garlic clove and stir to combine, cook until the onion is slightly translucent, around 3 minutes.
    • Add the kale and sauté until just wilted.
    • Reduce the heat to medium. Pour the soy sauce, rice vinegar, stock, honey and ginger and stir to combine.
    • Add the cooked noodles and toss so everything is well coated. Cook for 1-2 more minutes, stirring/tossing constantly, just until all ingredients are combined.
    • Serve topped with green onions and sesame seeds.

    Notes

    Ingredient Notes
    Soy sauce: regular or gluten-free can be used. Tamari may also be used.
    Add some spicy heat: add some red pepper flakes when serving.
    Storing leftovers
    • Transfer any leftover noodles to an airtight container. Store in the refridgerator for up to 3 days.
    • Reheat the japchae in the microwave before enjoying. The noodles will stiffen as they cool and reheating returns them to their soft, chewy consistency.
    Pro Tip
    The secret is to cook the mushrooms until caramelized, that’s what gives this dish all the flavor! To caramelize the mushrooms cook them without stirring or moving around.

    Nutrition

    Calories: 126kcal | Carbohydrates: 15g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 880mg | Potassium: 297mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1792IU | Vitamin C: 22mg | Calcium: 36mg | Iron: 1mg
    Did you make this recipe?Mention @boulderlocavore or tag #boulderlocavore!
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    ABOUT THE AUTHOR

    TONI DASH
    Toni Dash head shot

    Toni Dash, is a Certified Nutrition Coach and the writer/blogger, photographer, recipe developer and creator of Boulder Locavore®. She has been developing easy to make, well-tested recipes since 2010. Her seasonal recipes bring excitement to the dining table for both gluten-free and gluten diners. Toni has been featured in numerous publications and on culinary websites for her creative, delicious recipes and travel features. For more details, check out her About page.

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    Reader Interactions

    Comments

    1. Katherine says

      March 24, 2021 at 8:00 am

      5 stars
      Oh wow, these noodles are amazing! And those caramelised mushrooms are incredible.

      Reply
    2. Beth says

      March 24, 2021 at 7:58 am

      5 stars
      My daughter and I loved this recipe! I will definitely be making this again! So excited! So delicious and flavorful!

      Reply
    3. Biana says

      March 24, 2021 at 7:55 am

      5 stars
      Delicious! I love stir fries with noodles, and mushrooms add so much flavor.

      Reply
    4. Agnieszka says

      March 24, 2021 at 7:39 am

      5 stars
      I love quick noodle dishes and this one really hit the spot! The recipe is easy to follow.

      Reply
    5. Alisa Infanti says

      March 24, 2021 at 7:18 am

      5 stars
      I love mushrooms and noodles so this is a match made in heaven for me!

      Reply
    6. Jess says

      March 23, 2021 at 2:35 pm

      5 stars
      I love these noodles, and I also love that there is just enough ginger, but it isn’t overpowering!

      Reply
    7. Lisalia says

      March 23, 2021 at 8:23 am

      5 stars
      Yummy! This was perfection! I swapped in spinach because… well… you know, Costco spinach goes on forever and ever! It was so good and can’t wait to try it with Kale next time.

      Reply
    8. Rebecca Hubbell says

      March 23, 2021 at 8:20 am

      5 stars
      The caramelized mushrooms really make the dish! My family loved this for dinner last night!

      Reply
    9. Linda L says

      March 23, 2021 at 8:15 am

      5 stars
      WE just made these and they were so good! I love how fast they are to make too.

      Reply
    10. Betsy Carney says

      March 23, 2021 at 8:02 am

      5 stars
      It doesn’t get any easier than this. SO delicious too!

      Reply

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    About Toni Dash

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    Welcome! I’m Toni. I’m a Certified Nutrition Coach and my goal is to MAKE YOUR LIFE EASIER with delicious, well-tested recipes and travel tips! More About Me …

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