Vegan Japchae (Korean Glass Noodles)

Glistening, bouncy sweet potato starch noodles tossed with stir-fried vegetables like shiitake mushrooms, carrots, spinach, soy sauce and sesame oil. A classic Korean dish that can be customized with whatever ingredients you have on hand.

Japchae (잡채): My mom made this dish all the time when I was growing up, as this was her go-to item to make for any potluck or holiday party. My siblings and I could never get enough of the clingy, chewy noodles and the aromatic sauce that coated them.

Ingredients in Japchae:

• Korean sweet potato starch noodles, also called glass noodles.
• An assortment of veggies: I use spinach, onion, bell pepper, carrot, shiitake mushrooms, scallions, but feel free to use whatever you have on hand. The more colorful, the better!
• Protein: I use tofu (extra-firm or pressed tofu works great).
• Stir-fry sauce: a mix of soy sauce or tamari, sugar, and toasted sesame oil.
• Garnish: toasted sesame seeds.

How to Make Japchae:

1. Cook the noodles. Bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Rinse in cold water and drain well, then cut in half with scissors. Add to a large mixing bowl with the soy sauce, sugar, and 1 tablespoon sesame oil, and toss to combine.
2. Blanch the spinach: bring water to a boil in a small saucepan and throw in spinach for one minute until wilted, then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times. Add to mixing bowl.
3. Cook the tofu: In a nonstick pan, heat oil and fry the tofu, adding a splash of soy sauce, until browned on both sides, then transfer to mixing bowl.
4. Stir-fry the veggies: Add additional oil to the pan and cook the onion with a pinch of salt until it softens, about 2 minutes. Transfer to bowl. Cook carrots and bell pepper with a pinch of salt for 2 minutes until softened, then transfer to bowl. Add more oil if necessary and cook mushrooms until seared, then transfer to bowl.
5. Combine. Finally, add in the glass noodles to the pan along with scallions and garlic, and toss until noodles are well coated, over medium-low heat. Add in all previously cooked ingredients, additional sesame oil, sesame seeds, and additional salt or black pepper to taste, and toss to combine. Serve and enjoy.

More noodle recipes:

• Stir-Fried Vermicelli Noodles 炒米粉
• Scallion Oil Noodles
• Spicy Sichuan Buckwheat Noodles

If you made these noodles or any other recipe on the blog let me know how you liked it by leaving a comment and a rating below! Also be sure to follow along on Pinterest, Instagram and Facebook for all the deliciousness.

📖 Recipe

Vegan Japchae (Korean Glass Noodles)

★★★★★

5 from 2 reviews

• Author: Hannah

Ingredients

Scale 1x2x3x

• 8 oz Korean sweet potato glass noodles
• 4 oz (about one small bunch) spinach, washed and drained
• 4 tbsp soy sauce
• 2 tbsp sugar
• 2 tbsp sesame oil, divided
• 4 oz pressed tofu, sliced thinly
• ½ medium onion, sliced thinly
• ½ red bell pepper, sliced thinly
• 1 small carrot, julienned
• 5 shiitake mushrooms, sliced thinly
• 3 scallions, cut into 2-inch segments
• 2 cloves garlic, finely minced
• 2 tbsp sesame oil
• toasted sesame seeds, for garnish
• salt and black pepper

Instructions

1. Cook the noodles. Bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Rinse in cold water and drain well, then cut in half with scissors. Add to a large mixing bowl with the soy sauce, sugar, and 1 tablespoon sesame oil, and toss to combine.
2. Blanch the spinach: bring water to a boil in a small saucepan and throw in spinach for one minute until wilted, then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times. Add to mixing bowl.
3. Cook the tofu: In a nonstick pan, heat oil and fry the tofu, adding a splash of soy sauce, until browned on both sides, then transfer to mixing bowl.
4. Stir-fry the veggies: Add additional oil to the pan and cook the onion with a pinch of salt until it softens, about 2 minutes. Transfer to bowl. Cook carrots and bell pepper with a pinch of salt for 2 minutes until softened, then transfer to bowl. Add more oil if necessary and cook mushrooms until seared, then transfer to bowl.
5. Combine. Finally, add in the glass noodles to the pan along with scallions and garlic, and toss until noodles are well coated, over medium-low heat. Add in all previously cooked ingredients, additional sesame oil, sesame seeds, and additional salt or black pepper to taste, and toss to combine. Serve and enjoy.