Go Back Email Link
–+ servings
Finish dish of vegan japchae on the table.

Vegan Japchae (Korean Stir Fried Glass Noodle)

Jomelyn Mauermann
This vegan japchae recipe is super delicious, nutritious, and easy to make. It is made with sweet potato glass noodles and stir-fried vegetables without meat. It is gluten-free, low-carbohydrate, low-calorie, and dairy-free so it is a satisfying and budget-friendly recipe.
5 from 20 votes
Print Pin
Prep Time 10 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine Asian, Korean
Servings 6 servings
Calories 164 kcal

Equipment

skillet
Mixing Bowls

Ingredients
  

  • .5 ounce rehydrated mushrooms (soaked with hot water)
  • 8 ounces seafood mushrooms
  • 2 tablespoons cooking oil
  • 2 cloves minced garlic minced
  • 1 small onion chopped
  • 2 tablespoons brown sugar
  • 4 ounce sweet potato noodles
  • 8 ounces spinach
  • 1 cup yellow bell pepper sliced thin
  • 1 cup red bell pepper sliced thin
  • 1 teaspoon minced garlic
  • 2 tablespoon s toasted sesame oil
  • 4 tablespoons soy sauce
  • 1 tablespoon sesame seeds
  • ½ teaspoon brown sugar

Instructions
 

  • Soaking dried mushrooms. Start by soaking the dehydrated mushrooms in hot water for about 2 hours or until they rehydrate. Using boiling water will help to rehydrate these faster. While waiting for mushrooms to hydrate, prepare all the other ingredients. Slice each of them into uniform sizes.
  • Blanching Spinach. Boil water in a pan and cook your spinach for 30 seconds, take it out and drop it in ice-cold water for 30 seconds then squeeze excess water. The blanching technique keeps the nice color and or texture of your vegetables.
  • Cooking glass noodles. In the same boiling water, toss your glass noodles and cook until soft and chewy or about 7-10 minutes. Try to stir occasionally to avoid sticking.
  • Set them aside. You can cut the spinach a few inches long and drizzle some cooking oil in glass noodles to avoid sticking together.
  • Stir-fry the vegetables in different batches separately. This method makes this dish extra special. Start with onion and garlic, saute until fragrant then set aside. Followed by the rest of the veggies, stir fry each of them for 1-2 minutes then takes them out and set them aside.
  • Sauce. In the same skillet, add soy sauce, sesame oil, sesame seeds, and brown sugar. Stir well until well blended and cook for a minute.
  • Add the boiled glass noodles. Toss the potato starch noodles and stir them with the sauce until well combined.
  • Add the rest of the cooked vegetables. Mix everything together. Cook until everything is warm through. About one or two minutes.
  • Taste test and adjust the seasoning accordingly. Sprinkle more sesame seeds before serving.

Notes

Recipe Notes:

  • For the traditional japchae recipe, you have to cook all the vegetables separately for a clean taste, but in my experience, it makes it so special but does not make a lot of a difference in taste.
  • While waiting for the mushrooms to rehydrate, you can soak the glass noodles in warm water for about 20 minutes instead of boiling them. This will ensure that the noodles will cook perfectly without being mushy.

Nutrition

Serving: 6servingsCalories: 164kcalCarbohydrates: 27gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 703mgPotassium: 370mgFiber: 2gSugar: 6gVitamin A: 4372IUVitamin C: 89mgCalcium: 67mgIron: 2mg
Keyword How to cook japchae, Japchae recipe
Tried this recipe?Let us know how it was!