Vegan Japchae (Korean Glass Noodles Stir-fry)

This vegan japchae is vibrant, comforting, and packed with flavor. With bouncy noodles, crisp veggies, and pan-fried tofu tossed in a sweet and savory sauce, it makes for an easy, wholesome weeknight dinner ready in 40 minutes. 

You can enjoy tofu japchae as a flavorful side alongside mains like bibimbap or tofu bulgogi. Or, serve it as a satisfying main dish paired with classic banchan such as Asian cucumber salad, kimchi, or vegan kimbap for a well-rounded Korean meal. 

Japchae has quickly become one of my go-to noodle recipes, right up there with vegan Jajangmyeon, tofu peanut noodles, and vegan tteokbokki. It’s incredibly versatile—you can easily switch up the veggies or protein based on what you have on hand.

💚Why you will love this recipe 

• A vibrant and flavorful noodle dish perfect for any season 
• Light and refreshing yet incredibly filling 
• Great for potluck or picnic - can be enjoyed cold or at room temperature  
• Can be made ahead of time and stored well

🤔What is japchae 

Japchae, which directly translates to "mixed vegetables," is traditionally made by stir-frying a variety of veggies and searing thin slices of beef. (For a vegan version, we’ll be using pan-fried tofu instead.) 

These are then tossed with bouncy sweet potato noodles (dangmyeon) in a savory, subtly sweet sauce. The chewy noodles pair perfectly with the crunchy vegetables, creating a satisfying and flavorful dish. 

While the traditional recipe calls for cooking each vegetable separately, we’re simplifying the process here by cooking them in two batches, grouping together veggies with similar cooking times. (This method is inspired by Recipe Tin Eats japchae recipe).

📃Ingredients notes and substitutions 

• Sweet potato noodles (dangmyeon) – These Korean noodles, made from sweet potato starch, are stiff and greyish before cooking and will turn transparent once cooked. Find them in the Asian aisle or at your local Asian market, or purchase them online.
• Tofu – Use extra-firm or firm tofu.  
• Shiitake mushrooms – Fresh or dried shiitake mushrooms work well for this dish. If using dried, simply rehydrate them by soaking them in warm water for at least 30 minutes.
• Soy sauce – For the best flavor, use Korean soy sauce, but regular soy sauce works just fine if that's what you have on hand.

✅Helpful tips 

• Cut cooked noodles into shorter pieces – Sweet potato noodles come in long strands, so I recommend giving them a few cuts after cooking to make them easier to eat.
• Use a large enough wok or pan – A spacious wok or pan ensures the veggies cook evenly and fry rather than steam. It also helps prevent ingredients from jumping out of the pan while stir-frying.
• Do not overcook veggies – Veggies should be tender with a slight crunch. Overcooking will make them mushy and less enjoyable.
• Storing leftovers – Leftover vegan japchae can be refrigerated for up to 3 days. Enjoy it cold or warm it up in the microwave or on the stove before serving.

🍲How to serve 

Serve tofu japchae as a delicious banchan alongside dishes like bibimbap with gochujang tofu, kimchi jjigae, or gochujang stew for a complete Korean-inspired meal. It pairs wonderfully with these flavorful mains. 

Alternatively, enjoy japchae as a satisfying main dish, accompanied by simple sides like blanched spinach, gochujang stir-fry, kimchi, or Korean bean sprouts for a well-rounded, hearty meal. 

A chilled glass of barley tea or barley water makes the perfect refreshing drink to round out the meal.

?Commonly asked questions