Japchae (pronounced jap-chay) is a savory, umami Korean noodle dish I always get whenever I visit a local Korean day spa. It is one of my favorite things to eat and always conjures feelings of healthy, relaxed self care for me. 🙂 Typically, japchae is made with sweet potato glass noodles (you should definitely try it that way also!) but I’ve made this spaghetti squash version because I have piles of spaghetti squash in my winter food storage left over from my summer garden.
It’s also a great dish to practice your chopstickin’ skills on! Enjoy – and let me know in the comments if you tried japchae for the first (or 50th) time!
Japchae-Inspired Spaghetti Squash
- 1/2 large spaghetti squash
- 3 stalks celery chopped
- 3 carrots cut into thin strips
- 4 garlic cloves minced
- 1 medium onion sliced thinly
- 3-4 mushrooms sliced
- 1/2 head cabbage shredded
- 3 chicken thighs sliced
- 1/4 cup low-sodium soy sauce
- 2 Tbsp brown sugar
- 3 Tbsp sesame oil
- 2 tsp sesame seeds
- sesame seeds, green onions, cashews optional - for garnish
- Carefully slice spaghetti squash in half and scrape seeds and pulp. Place half in a microwave for 15 minutes.
- While squash is heating, mince garlic and slice onions, carrots, celery, mushrooms, cabbage, and chicken.
- In a heated skillet over medium-high heat, brown chicken pieces on all sides.
- When cooked through, add garlic, onions, and celery. Cook for 2-3 minutes until onions begin to be translucent.
- Add carrots, cabbage, and mushrooms, and gently stir fry until cabbage is softened.
- Add soy sauce, brown sugar, sesame oil, and sesame seeds. Stir until mixed through.
- Remove cooked spaghetti squash from microwave with a towel or pot holder (it will be very hot). Place paper towels or a kitchen towel on the spaghetti squash and press the extra water from the squash.
- Use a fork to scrape the spaghetti squash strands into the skillet with the rest of your ingredients. Stir to combine.
- Optional: garnish with sesame seeds, chopped green onions, and cashews