Spicy Korean Noodles are a variety of stir-fried Korean noodles (chap chae or jap chae, where jap chae means “mixed veggies”) and are among the most well-liked noodle meals in Korea. These Korean noodles have had to be among my all-time favorite noodle meals!
The usage of glass noodles (more on noodles below), thinly sliced protein (often steak), and vegetables—typically thinly sliced onions, carrots, mushroom, spinach, and occasionally bell peppers—are the distinguishing features of Korean spicy noodles.
I adore this group of people together, but you may add whatever you like to your Korean noodles. The vegetables can be fully switched out for your favorites or whatever you have on hand, and they would be wonderful with chicken, shrimp, or even if you went vegetarian.
The glass noodle known as dangmyeon, which is often referred to as Korean vermicelli and should not be mistaken with the rice vermicelli used in sesame noodles, is the basis for Korean spicy noodles. Gluten-free, fat-free, light, bouncy, and absorbing a ton of flavor while staying al dente are all characteristics of glass noodles.
The name “glass noodles” comes from the fact that when cooked, the gray, opaque noodles change into transparent, spiral-shaped noodles that resemble pieces of glass.
Glass noodles have a pleasantly chewy feel that makes me think of the rice noodles used in Pad Thai. If they aren’t overcooked at first, they maintain a perfectly al dente texture, making them excellent for leftovers.
Korean noodles are available on Amazon and at most Asian specialty shops, but make sure you get the right glass noodles.
There was no doubt that I was buying the proper Korean glass noodles because they were described as “Glass Noodles, Korean Vermicelli, Dangmyun, Sweet Potato Starch” when I bought them on Amazon.