Korean-Style Cellophane Noodles (Chapchae)

This is a must-order dish whenever we go to a Korean restaurant. We have this as a starter – a very light and extremely tasty dish.



  • 160g Dried Korean Sweet Potato Starch Noodles (Dangmyun)
  • 4 cloves Garlic – minced
  • 1 Onion – thinly sliced
  • 1 Red Chilli – sliced (optional)
  • 1 Courgette – thinly sliced
  • 1 Red Bell Pepper – thinly sliced
  • 1/2 cup Dried Chinese Mushrooms – soaked to soften, thinly sliced
  • 1 Carrot – thinly sliced
  • 1/2 cup Dried Black Fungus – soaked to soften
  • 1/3 cup Water


  • 1 tsp Sugar
  • 2-3 tbs Soy Sauce
  • 1/2 tbs Sesame Oil

Mushrooms and black fungus marinade:

  • 1/2 tbs Soy Sauce
  • 1/2 tsp Sugar
  • A pinch of Salt and Pepper


  • 1 stalk Spring onion – chopped
  • 1/2 tbs Sesame seeds (or more)


  • Marinate mushrooms and black fungus for at least 10 mins.
  • Cut the dried noodles to about 18-20 cm in length and boil noodles in a large pot for 5 mins.
  • Drain and rinse with cold water.
  • Heat some cooking oil in a wok/ pan and fry the onions until translucent.
  • Add in garlic and chilli, fry until fragrant.
  • Mix in courgette, bell pepper and carrots.
  • When vegetables are softened, toss in mushrooms, black fungus, noodles, water and sugar.
  • Cook for about 3 mins or until noodles are thoroughly heated.
  • Add soy sauce to taste.
  • Mix in sesame oil.
  • Garnish with spring onion and sesame seeds.


  • Chilli is totally optional. This dish is not spicy in restaurants. We are going through this spicy craze now, so I added chilli to spice it up a little.
  • Black fungus normally comes in a fan shape but I managed to find one which are already cut into thin strips so it’s very convenient.