Korean Chicken Japchae

cooking-time15 mins cooking-servings4 SERVINGS


  • 1 packet Sadia Helper Cuts Chicken Breast Strips
  • 8 ounces (or 4 servings) sweet potato noodles
  • ½ tsp sesame oil
  • 1 tsp cooking oil
Chicken Marinade:
  • 1 tbsp soy sauce
  • ½ tsp garlic, minced
  • ¼ tsp ground black pepper
  • 1 tsp sesame oil
Sauce Mixture:
  • 4 tbsp soy sauce
  • 2 tsp honey
  • 2 garlic cloves, minced
  • 1 small red pepper, sliced thinly & cut in half
  • 2 medium carrots, peeled & cut into matchsticks
  • 4 large shiitake mushrooms, sliced thinly
  • 1 cup packed fresh spinach
  • ½ tsp sesame oil


  1. Prepare ingredients for marinade and proceed to marinate the chicken for 30 minutes. Set aside.
  2. Bring a large pot of water to a boil over high heat and add the sweet potato noodles. Cook until the noodles are tender, about 7 minutes. 
  3. Drain and rinse the noodles with cold water until they are cool. 
  4. Toss noodles with ½ teaspoon of sesame oil.
  5. In a medium bowl, whisk together ingredients for the sauce mixture.
  6. Heat cooking oil in a large nonstick skillet set over medium-high heat. Add garlic, cook until it browns a little. Add the chicken and stir fry for a few minutes until barely cooked through..
  7. Add red pepper, carrots, and mushrooms, and cook for 1-2 minutes. 
  8. Add spinach, and cook until the spinach is just wilted.
  9. Add the cooked noodles, sauce mixture and ½ teaspoon of sesame oil to the skillet and cook. Toss with tongs, until the noodles are heated through, for about 1 minute. Serve hot.

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