I use cellaphane noodles as well for my chap chae. I also marinade the beef for at least 2 hours if not longer. I think the potato noodles that you are referring to are yam noodles from Japan that look very similar to the cellaphane noodles, but are slightly different in taste which could account for the reason this recipe is different from all the rest.It is primarily used for cold dishes and usually never stirfried.
Here is my recipe for Chap Chae
Chap Chae
8 oz beef
1 t sugar
1T soy sauce
2 t finely chopped spring onions
1 t finely minced garlic
1 t sesame seeds
1/4 t black pepper
1 T sesame oil
4 oz Chinese cabbage cut into thin strips
4 oz carrots julienne stripped
4 oz bamboo shoots finely slices
4 oz onoins finely sliced
2 cucumbers finely sliced
1 bunch spinach cooked and shredded
omelette strips
2 oz cellophane noodles
soy sauce, sugar, salt and pepper to taste
Cut beef into paper thin strips and put in a bowl with the next 7 ingredients, Allow to marinade for at least 2 hours.
Soak the noodles in hot water for 20 minutes and drain and cut in 3-4" lengths.
Stir fry all ingredients seperately until just cooked. Mix together on a large plate, season with soy. sugar . salt an d
pepper. Serve very hot.
The omelette strips are just eggs seperated and beaten with a fork. Then cook them in a frying pan much like a paper thin crepes cooking one side flipping them over then cooking the other side. Then when all is cooked cut them into strips. So you have egg yolk strips and egg white strips.
Hope this helps.
Has anyone made "chap chae", Korean Pasta (potato noodle) salad? 
