7-Ingredient Japchae with American Ingredients (30-Minute Recipe)
This easy japchae recipe brings Korean glass noodle flavor to your table in just 30 minutes using spaghetti, rotisserie chicken, and pantry staples. No specialty store needed—just bold flavor, chewy noodles, and a sweet-savory sauce you’ll crave again and again.
Ingredients
- 8 oz whole wheat spaghetti or any spaghetti
- 2 cups frozen stir-fry vegetable mix with broccoli, peppers, carrots
- 1.5 cups shredded rotisserie chicken
- 1 tbsp olive oil or neutral oil
- ¼ cup soy sauce low sodium preferred
- 2 tbsp maple syrup or honey
- 1 tbsp garlic powder
- 1 tbsp sesame seeds (Optional garnish) 2 chopped scallions
Instructions
Step 1 – Boil the Noodles
- Bring a large pot of water to a boil. Add the spaghetti and cook for 8 minutes until al dente. Drain and immediately plunge into an ice bath to stop cooking and create a chewy, japchae-like texture. Drain again and set aside.
Step 2 – Make the Japchae Sauce
- In a small bowl, whisk together ¼ cup soy sauce, 2 tbsp maple syrup, 1 tbsp garlic powder, and a pinch of black pepper. Set aside. This sweet-savory blend gives classic japchae sauce flavor without specialty ingredients.
Step 3 – Sauté the Vegetables
- Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the frozen stir-fry vegetables and cook for 4–5 minutes until tender and slightly caramelized.
Step 4 – Add the Chicken
- Stir in 1.5 cups of shredded rotisserie chicken. Sauté for 2–3 minutes until heated through. Optional: drizzle with 1 tsp soy sauce for extra flavor.
Step 5 – Combine and Stir-Fry
- Add the drained noodles and the japchae sauce to the skillet. Using tongs, gently toss everything together for 3–4 minutes, until the noodles are glossy and evenly coated.
Step 6 – Garnish and Serve
- Remove from heat. Sprinkle with sesame seeds and chopped scallions. Serve warm—or enjoy chilled for a cold japchae-style noodle salad!
Notes
- Vegan Option: Swap chicken for tofu and use coconut aminos instead of soy sauce.
- Low-Sugar Hack: Cut maple syrup to 1 tbsp and balance with a dash of rice vinegar.
- Texture Tip: The ice bath is essential! It prevents mushy noodles and mimics the chew of authentic japchae noodles.
- Protein Swap: Try ground beef or sliced mushrooms for a vegetarian take.
- Storage: Keeps well for 3 days in the fridge—great for meal prep or next-day lunch.