vegan japchae

This Vegan Japchae (잡채) recipe is a delicious gluten free and vegetable packed dish ready in under 30 minutes!

Vegan Japchae

sweet potato noodles (250 grams)

smoked firm tofu (300 grams)

zucchini (200 grams)

carrot (130 grams)

onion (150 grams)

scallion

garlic

shiitake mushrooms, rehydrated

spinach

sesame seeds

soy sauce

tbsp sugar

tbsp sesame oil

Bring a large pot of water to a boil and cook sweet potato noodles following the directions on the package. Once cooked, drain and rinse with cold water to stop the cooking process. Add 1 tsp of sesame oil to coat the noodles, and then use scissors to cut the noodles (around 3-4 times). In the same pot, add in the spinach and blanch for 30 seconds. Rinse with cold water and squeeze the excess liquid out using a towel. Chop the bundled up spinach in half. 

Slice all the vegetables into match stick sized pieces. They should all be relatively the same size. Cut the tofu into thin rectangles.

Put all the sauce ingredients into a small bowl and stir.

In a large wok, over medium high heat fry the smoked tofu with a little bit of sesame oil just until lightly browned on each side. Transfer into another bowl and set aside.

In the same wok, fry onions and garlic for 1 minute. Then add in the shiitake mushrooms and carrot and fry for another minute. Add in the zucchini and scallions and fry for one more minute. Slightly turn down the heat and add in the noodles, spinach tofu and sauce. Toss and cook until all the sauce is all soaked up.

Serve and garnish with toasted sesame seeds.

I made it as a meal prep ! This is the best korean dishe ^^ Japchae is very conforting and satisfying for healthy meal that give good nutrients and energy :)

Very delicious and perfect for meal prep! :) Will cook it again for sure!

Such an easy recipe. Swap out whatever you don't like for veggies you do like. Super yummy. The sauce can be used for other dishes as well. I will definitely make this again.

So delicious! Simple to make and turned out great. This will be a new household staple

AMAZING recipe! Definitely going to be made on repeat. Vegan/healthy never tasted so good. My boyfriend loves it too :)

I’m making this again. It’s an excellent vegan recipe but I think I’ll add a little chicken breast this time. I love the glass noodles, they are my favorite noodles. * * * * * - five stars!

Such a delicious combo - I didn't have glass noodles, so just subbed a half package (half of 454g pack) of rice noodles.

I made this dish about a week ago, and my husband and I LOVED it - really delicious! The store was out of tofu, so we added some extra veggies - YUMMY!!! *We also put the mushrooms on the side because my husband loves them, but I can’t eat them. We’ll definitely make this again!

My husband and I made this a couple weeks ago, and it was delicious! The store was out of tofu, so we added in extra veggies - YUMMY! *Will definitely make this again!

Really yummy! I used soy curls instead of tofu and it was delicious! I can eat tons of this for some reason...so light and comforting!

This recipe was simple and delicious! It's a great base recipe to build off of and use whatever produce you have on hand -- swapped smoked tofu with marinated tofu, zucchini with red bell pepper and marinated portobello mushrooms for dried shiitake.

I loved the recipe so much! It was so delicious, I made it twice already. Thanks again for the recipe!

Turns out really well ! If you’re using light soy sauce like me, just go ahead and sprinkle some salt on top !

This recipe is so delicious and versatile! It turned out so well, and it was super simple to make as well!

Love japchae and this was super easy to make, and our results were awesome - love having smoked tofu in the dish too. Thanks!

Easy to find ingredients and super easy to make and super delicious

Followed this recipe and it turned out amazing!

This was so delicious and easy to make. I got all of the ingredients at my usual grocery store. I love how adaptable it is. You can use whatever veggies you have on hand!

so easy and so delicious!!! A go to of mine when craving Asian but want to keep it healthy!!

LOVED this recipe. I will make vegan japchae again soon. Thank you for sharing.

Recently tried JAPCHAE at a Korean/japanese fusion restaurant by my house. And LOVED it. 
I actually had a package of sweet potato noodles I was trying to sort outward to make for supper. And the recipe in the back was JAPCHAE. The original recipe calls for meat. And since I’m vegetarian I decided to look up a vegan one on Pinterest! 
This recipe was so easy, simple and delicious. My boyfriend and I kept going back for more. And the sauce ingredients were minimal. 
Can’t wait to make this again!

Absolutely love this recipe! I’ve made this dish at least three times now, it’s becoming one of my favorite meals, it’s so easy to make and it’s packed with flavors! So grateful that I know about this blog, all the recipes on it are too bomb! Thank you for everything Lisa!

I’m making this for the third time in three weeks! So full of delishousness!! Thank you!

Very delicious &amp; easy recipe. I love sweet potato noodles, this recipe is definitely a staple with the easy to find ingredients

I made this dish at least once a month, I’m obsessed with it. It has become one of my to go dish whenever I’m  not sure what to make. I almost always have the ingredients in the fridge and it is so easy to make, packed with flavors, I’m in love haha. 
Thank you for sharing this delicious Korean recipe with us!!

This is such a delicious recipe! 10/10 would recommend. This was my first time making Japchae and it was bomb! I added about twice the amount of sauce added and had it with scrambled eggs on top. ありがとうございます！ごちそうさま。

This was so satisfying! I added double the veggies and tofu to make it a bit more meal prep friendly and it was so so good. Highly recommend, will definitely be adding this to my go to recipes. Substituted the sugar for two stevia packets and it worked out pretty well.

This recipe was so good, I've already made it two more times 😋 I've been wanting to try japchae for so long and I'm glad I found this recipe to do it. So simple and so delicious

Vegan Japchae - Korean Sweet Potato Noodles. Delicious, savoury sweet noodles that can be served as an appetizer, side dish or main meal.

Vegan Japchae (Korean Sweet Potato Noodles)

sweet potato noodles (dried)

shiitake mushrooms (sliced)

white button mushrooms (sliced)

carrots

red bell pepper

yellow bell pepper

baby spinach leaves (washed)

onion (sliced)

tbsp cane sugar

tsp black pepper

tsp avocado oil

In a small bowl, marinade your sliced shiitake mushrooms with 1 garlic clove minced, 1 tsp cane sugar, 1/4 tsp black pepper and 2 tsp soy sauce. Set aside and marinade for 10 minutes.

In a large pot of boiling water, blanch your spinach for 30 seconds no more. Remove the spinach with a slotted spoon reserving the hot water for the noodles. Rinse with cold water to stop cooking. Squeeze out the excess water. Place into a large mixing bowl and season with 1 tsp soy sauce, and 1 tsp sesame oil and mix.

Boil your sweet potato noodles for 7 minutes until soft and chewy. Drain and add to your large mixing bowl. Season the noodles with 2 tsp sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well.

Now fry your vegetables separately until they are cooked and soft. Start with your shiitake mushrooms, followed by white button mushrooms, then carrots, bell peppers, and lastly onion. As you finish cooking each vegetable element, add it to the large mixing bowl.

Finally, once all your ingredients are cooked and in the mixing bowl, add: 1 minced garlic, 1 tbsp soy sauce, 1 tbsp sugar, ½ tsp black pepper, and 2 tsp sesame oil and mix well. Serve and enjoy!

EASY VEGAN JAPCHAE | Korean Stir Fry Glass Noodles

Korean

200 g thinly sliced shiitake mushrooms (about 10 mushrooms)

200 g julienned carrots (about 2 medium carrots)

red bell pepper (about 1 small red bell pepper)

Any neutral oil sesame oil

Salt

water

organic brown sugar

black pepper

sesame oil

Bring a large pot of salted water to boil. When boiling, add noodles, stir, and par-cook them for about 1 minute or until the noodles are slightly pliable. Remove the noodles from the pot and rinse well in cold water; set aside.

In the same pot of boiling water, add spinach, stir, and cook for about 10 seconds. Drain spinach and wash them thoroughly under cold water. Once they are clean, take a handful at a time, and squeeze out all the excess water, then set aside. Season with a pinch of salt.

Heat a large pan (preferably one with deep sloping sides; similar to a wok) over medium-high heat. Add 1 teaspoon of oil and julienned shiitake mushrooms. Sauté mushrooms for about 3-5 minutes. Season with a pinch of salt. Remove from the pan and set aside.

In the same pan, add 1 teaspoon of oil, julienned carrots, and a pinch of salt. Sauté for 1-2 minutes, and set aside.

In the same pan, add 1 teaspoon of oil, julienned red bell peppers, and a pinch of salt. Sauté for 1-2 minutes, and set aside.

Whisk together all the sauce ingredients and add them into the same pan (make sure your pan is large enough to fit all the noodles. If not, you can use a pot for this step).

Bring your sauce up to a boil, then add the par-cooked noodles. Cook the noodles until most of the sauce has been absorbed into the noodles, stirring constantly. Do not overcook the noodles. They should still maintain their chewiness.

Once most of the sauce has been absorbed, turn off the heat, and transfer noodles into a large bowl. Add all the prepared vegetables (spinach, mushrooms, carrots, red bell pepper). Toss to combine everything using tongs and/or your hands.

Garnish with some additional sesame seeds if desired. Serve hot, warm, or at room temperature.

This one pan vegan japchae will definitely be your next favorite meal to make! This Korean inspired glass noodles stir-fry features bouncy noodles and colorful veggies cooked in a savory rich sauce. Easy to throw together and is ready in 30 minutes.

Vegan Japchae (Korean Glass Noodles Stir-fry)

soy sauce (or tamari)

maple syrup

oz sweet potato noodles ((dangmyeon) *)

medium yellow onion (diced)

garlic (minced)

carrot

red bell pepper (julienned)

shiitake mushroom (or dried**)

spinach (***)

14 oz block extra firm tofu (drained, pressed and cubed)

cornstarch (or potato starch/tapioca starch/arrowroot starch)

salt

In a bowl, combine together all ingredients needed for the sauce. Mix well.

Boil a pot of water and cook noodles according to package instructions. I cooked mine for around 8 minutes. Drain and rinse under cold water for 30 seconds. Using a scissors, give it a few cut.

While cooking noodles, make your tofu. Combine cornstarch and salt. Then, place tofu cubes along with cornstarch mixture into a zip-top bag and toss until tofu are well coated.

Heat up a tablespoon of neutral oil in a wok or pan on medium high heat. Place tofu in one layer and cook for 2-3 minutes on each side, or until most sides are golden brown. Set aside.

In the same wok/pan, add in other ½ tablespoon of oil. Add in onion and saute for 2-3 minutes until translucent. Next, stir in garlic and cook for an addition 1 minute.

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