Korean Traditional Noodle (Job Chai)


  • one 12-oz package oriental noodles or 1 13.5-oz. package thin spaghetti noodles, cooked
  • 1 onion, sliced
  • 1 carrot, shredded
  • 5 green onions, cut 1″ long
  • 1 c. fresh spinach, cut in 1″ size pieces
  • 1 c. walnut gluten or any veggie meat, sliced, or 1 c. sliced mushrooms
  • 6 Tbsp. unfermented soy sauce
  • 2 cloves garlic, minced
  • 1 Tbsp. nutritional yeast flakes
  • 1/2 Tbsp. onion powder
  • 1 Tbsp. toasted sesame seeds
  • 2 Tbsp. sesame oil
  • 1+1/2 Tbsp. turbinado sugar


  1. Add a little oil to a large skillet, and add onion, carrot, green onion, spinach and gluten.
  2.  Stir-fry until onions are clear.
  3. Add to cooked noodles, then add soy sauce, garlic, yeast flakes, onion powder, sesame seeds, turbinado sugar, and sesame oil. Mix well.
  4. May be served warm or cold.
Browse Cook(s): Kyong Weathersby
Browse Theme(s): Korean Asian Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.