For an extra layer of flavor, consider adding a pinch of red pepper flakes to the sauce. Feel free to substitute other vegetables such as bell peppers, zucchini, or bean sprouts based on your preference. If you cannot find Korean sweet potato noodles, you can use glass noodles as a substitute. Adjust the amount of sugar to your liking, depending on your desired level of sweetness. Toasted sesame oil will give an even deeper and nuttier flavor to the dish.
Vegan Japchae Korean Noodles
-
PREP TIME15 mins
-
COOK TIME12 mins
-
TOTAL TIME27 mins
-
SERVING4 People
-
VIEWS30
Embark on a culinary journey to Korea with this vibrant and flavorful vegan japchae! This dish is a delightful medley of chewy glass noodles, crisp vegetables, and savory umami, perfect served hot or cold. Experience a symphony of textures and tastes in every bite, bringing the essence of Korean cuisine to your table.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate74 g
-
Fiber7 g
-
Protein13 g
-
Saturated Fat2 g
-
Sodium1552 mg
-
Sugar11 g
-
Fat12 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Noodles: In a large pot, bring lightly salted water to a vigorous boil. Add the sweet potato noodles and cook, uncovered, stirring occasionally, until they are tender but still firm to the bite (about 5 minutes). Drain the noodles thoroughly and rinse under cold water to prevent sticking.
02
StepSeason the Noodles: In a bowl, gently toss the drained noodles with 2 teaspoons of sesame oil. Use kitchen shears to cut the noodles into shorter, more manageable lengths. Set aside.
03
StepPrepare the Sauce: In a separate bowl, whisk together the soy sauce and sugar until the sugar is dissolved. Set aside.
04
StepSauté the Vegetables: Heat vegetable oil in a large skillet or wok over medium-high heat. Add the carrots and onion and sauté until softened (about 1 minute). Incorporate the sliced shiitake mushrooms, green onions, and minced garlic. Continue to sauté until the garlic is fragrant (about 30 seconds).
05
StepCombine and Cook: Add the prepared noodles, soy sauce mixture, and fresh spinach to the skillet. Cook and stir continuously until the spinach wilts and the noodles are heated through, ensuring all ingredients are well combined (approximately 2 to 3 minutes).
06
StepFinal Touches: Remove the skillet from heat. Toss the japchae with the remaining 1 tablespoon of sesame oil and sesame seeds for added flavor and visual appeal. Serve immediately or chilled.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Darrick Collier
Jul 1, 2025The key is to not overcook the noodles. They should be al dente!
German Vonruedengleichner
Jun 8, 2025I added some sliced bell peppers for extra color and crunch. It was a great addition!
Caterina Rutherford
May 11, 2025I love how quick and easy this japchae recipe is. It's a great weeknight meal.
Waldo Dickens
Mar 22, 2025The vegan version is just as delicious as the traditional one. My family enjoyed it so much!
Catalina Cummerata
Jan 31, 2025This recipe is fantastic! The noodles turned out perfectly chewy, and the flavors were spot on.