Vegan Japchae ( Korean Glass Noodle Stir-Fry )
Easy homemade Korean Vegan Japchae recipe with sweet poato noodles, vegetables, and simple 3 ingredients sauce. Perfect for a quick lunch or light dinner and ready in 20 minutes!
Servings: 2 -3
Calories: 503kcal
Equipment
- 1 Large mixing bowl
- 1 Large frying pan or skillet
Ingredients
Ingredients
- 120 grams Korean sweet potato noodle Dangmyeon noodles/potato starch noodles/cellophane noodles ( About 4.2 oz )
- 150 grams Firm tofu Choice of plant-base protein or , chicken, beef, eggs, etc ( About 5.3 oz ) Cut thin slices/pieces
- 1-2 Bell Pepper Red/Green/Yellow ( Cut thin slices )
- 1 Carrot Julinned
- ½ Onion Cut thin slices
- 3-4 Dry Shiitake mushroom ( Rehydrated ) Or fresh mushrooms ( cut thin slices )
- 2-3 Spring Onions Cut 2" pieces
- 2 tbsp Garlic Chopped/minced ( divided into 1 tbsp each )
- 1-2 tbsp Oil Vegetable/sunflower/canola or neutral flavour oil
- handful Spinach
- 1 tbsp Toasted sesame seeds
- Pinch of salt & pepper To season tofu and mushroom
Japchae Sauce
- 3 tbsp Regular soy sauce All-purpose or light soy sauce
- 1 tbsp Sesame oil Toasted sesame oil
- 2 tbsp Sugar Brown/white/sugar syrup
- ½ tsp Black pepper or pepper to taste
Instructions
- Combine the sauce ingredients in a small bowl and whisk until sugar is dissolved. Chop up the vegetables and slice the tofu.
- Boil the sweet potato noodles according to the packet instructions. Drain the water out and place it in a large mixing bowl. Pour half of the japchae sauce mixture and mix it well with the noodles.
- Stir fry the tofu and mushrooms for 1-2 minutes with 1 tbsp of vegetable oil. Season with salt and pepper to taste. Remove from pan and place it over the noodles.
- In the remaining pan, drizzle more oil and saute the onions and 1tbsp minced garlic. Follow with the carrot, bell peppers, spinach and spring onions. Stir fry for 1-2 minutes or until just cooked through. Place them into the mixing bowl.
- Pour the remaining sauce, and add 1 tbsp of chopped garlic and toasted sesame seeds. Combine everything well.
- Make a taste test and add more soy sauce or sugar if needed. Transfer to a serving plate and garnish with toasted sesame seeds! Enjoy!
Video
Notes
- Korean Japchae noodle is made from Korean sweet potato starch. A bit more thick and chewy than regular cellophane noodles. If you cannot find Korean sweet potato noodles, you can use any transparent noodles available at your local stores.
- Dried Shiitake - should be soaked in the hot water for 15 -20 minutes. Gently squeeze the water out and slice it up before adding it to the stir fry.
Nutrition
Calories: 503kcal | Carbohydrates: 79g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Sodium: 618mg | Potassium: 358mg | Fiber: 4g | Sugar: 18g | Vitamin A: 7079IU | Vitamin C: 85mg | Calcium: 153mg | Iron: 3mg
