This Korean-inspired vegan japchae features bouncy noodles, colorful veggies, and pan-fried tofu tossed in a sweet and umami sauce. It is easy to assemble and makes a nutritious, filling weeknight dinner.
I absolutely love this vegan Japchae noodle dish! It's become one of my go-to recipes, along with vegan Jajangmyeon and peanut noodles with tofu. I've been making it every week for quite some time now, so I thought it was about time I shared the recipe with you all!
This dish is highly versatile and can be served as a main course with rice or as an appetizer. My preferred way of enjoying it is by pairing this noodle stir-fry with side dishes such as kimchi, Asian cucumber salad, or gochujang tofu.
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💚Why you will love this recipe
- Umami, satisfying and packed with flavors
- A wholesome and nutritious dish that is packed with veggies
- Versatile and can be customized to suit your preference
- Can be made ahead of time and stores well
🤔What is japchae
Japchae is a popular Korean noodle stir-fry consisting of sweet potato noodles, various veggies, mushrooms, and meat. The ingredients are usually cooked separately, then tossed in a sweet and umami sauce made from soy sauce, sesame oil, and sugar.
Sweet potato noodles, also known as dangmyeon, are the star of this recipe. They are made from sweet potato starch and are sold in the dried form. After cooking, it will turn transparent and has a unique chewy texture.
Japchae can be enjoyed as a side dish or a main course and is frequently served during special events like weddings and birthdays. The dish can be served hot, at room temperature, or chilled.
To veganise this recipe, pan-fried tofu is used in place of meat.
🍄What you will need
📃Ingredients notes and substitutions
- Sweet potato noodles (dangmyeon) - A Korean noodle made from sweet potato starch and is stiff and greyish before cooking. Once cooked, the noodles will turn transparent and chewy. You can find it in most groceries in the Asian aisle or at your local Asian market. Alternatively, you can also buy it online.
- Tofu - Use extra-firm tofu that has been drained and pressed, either by stacking something heavy on top or using a tofu press.
- Shiitake mushrooms - You can use either dried or fresh mushrooms. If using dried shiitake, soak them in warm water for at least 30 minutes before using.
- Soy sauce - I am using Korean soy sauce, but you can also use the regular version. To make this recipe gluten-free, opt for a gluten-free soy sauce.
- Sugar - Any granulated sweetener, like brown sugar or coconut sugar, can be used in place. Sugar-free substitutes like erythritol will work as well.
How to make
Combine all ingredients needed to make the sauce. Mix well.
Cook noodles in a pot of water for 6-8 minutes. They will turn translucent and soft once cooked.
Drain cooked noodles and rinse them under cold water. Transfer them to a bowl and add 3 tablespoons of the sauce. Toss to mix.
While the noodles are cooking, prepare the tofu. Combine tofu with cornstarch and salt. Then, pan-fry until golden. Set aside.
In the same wok, add a teaspoon of oil and toss in onion, mushrooms, and the white parts of the green onion with a pinch of salt. Cook for 2-3 minutes or until veggies are soft.
Add garlic to the pan and cook for another minute. Then, add it to the bowl of noodles.
Add carrot and bell pepper to the wok. Stir-fry for 1-2 minutes.
Stir in green parts of the green onion and baby spinach with a pinch of salt. Cook for a minute or until spinach has wilted.
Add cooked veggies and pan-fried tofu to the bowl of noodles along with the rest of the sauce.
Toss to combine. Give it a taste, adding more seasonings if needed. Your vegan japchae is ready to serve.
✅Helpful tips
- Cut cooked noodles into shorter pieces - Sweet potato noodles usually come in long strands. I recommend giving it a few cuts after cooking so it is easier to eat.
- Use a large enough wok or pan - This ensures that veggies are cooked evenly and will fry rather than steam. A large wok will also prevent ingredients from leaping out of the pan when stir-frying.
- Do not overcook veggies - Veggies should be tender yet slightly crunchy; overcooking will make them mushy and unpleasant.
- Storing leftovers - Leftover vegan japchae can be refrigerated for 2-3 days. Reheat it in the microwave until hot when ready to serve.
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✨Variations and add-ins
Tofu - Instead of tofu, you can also use other plant-based proteins like seitan, homemade vegan chicken breast, or tempeh.
Veggies - Feel free to add other kinds of vegetables to your japchae! Some that work particularly well in this recipe include zucchini, broccoli, and other variety of mushrooms.
Noodles - Although I recommend sticking with sweet potato noodles for the most authentic version, you can also use other Asian noodles in a pinch, like rice noodles, udon, or soba.
Make it spicy - Add a generous pinch of gochugaru to your japchae if you love heat!
Toppings - Top your japchae with some toasted sesame seeds, chopped green onion, or red pepper flakes.
🍲How to serve
As mentioned above, this vegan japchae is versatile and goes well with various dishes! Here are some of my favorite ways to serve it:
- Rice - You can serve japchae as a main dish with rice.
- Banchan (Korean side dishes) - Some sides that pair well with the noodles include kimchi, Korean veggie pancakes, blanched spinach, tofu kimbap, and gochujang stir-fry.
- Soups - You can serve your japchae with stews like gochujang stew and kimchi jigae in colder weather.
?Commonly asked questions
Japchae can be served hot, at room temperature, or chilled depending on personal preference.
I do not recommend freezing vegan japchae as tofu will release water, and the noodles and vegetables might turn mushy after freezing and thawing.
Japchae noodles are made from sweet potato starch, which makes them an excellent option for people who follow a gluten-free diet. However, some recipes may include ingredients that are not gluten-free, such as soy sauce. Therefore, it's always a good idea to check the list of ingredients before consuming this stir-fry if you are gluten intolerant.
This vegan version of japchae is naturally gluten-free, provided a certified gluten-free soy sauce is used.
🍽️More Asian noodles recipe
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📖 Recipe
Vegan Japchae (Korean Glass Noodles Stir-fry)
Ingredients
- 8 oz sweet potato noodles (dangmyeon) *
For the sauce
- ¼ cup Korean soy sauce or regular soy sauce/tamari (use gluten-free if needed)
- 3 tablespoons sugar
- 2 tablespoons sesame oil
- 1 tablespoon toasted sesame seeds
For pan-fried tofu
- 1 14 oz block extra firm tofu drained, pressed and cubed
- 1 tablespoon cornstarch or potato starch/tapioca starch/arrowroot starch
- ½ teaspoon salt
Rest of the ingredients
- 1 medium yellow onion diced
- 4-6 fresh shiitake mushroom sliced (or dried shiitake)*
- 2 stalk green onion sliced into 2 inches pieces, white and green parts separated
- 3 cloves garlic minced
- 1 medium carrot julienned
- 1 red bell pepper julienned
- 4 oz spinach ***
Instructions
- Combine all ingredients needed to make the sauce. Mix well.
- Cook noodles in a pot of water for 6-8 minutes. They will turn translucent and soft once cooked.
- Drain cooked noodles, and rinse them under cold water. Transfer them to a large bowl. Using a pair of kitchen shears, give the noodles a few cuts.
- Add 3 tablespoons of the sauce to the noodles. Toss to mix.
- While the noodles are cooking, prepare the tofu. Add tofu cubes into a container along with cornstarch and salt. Cover it and toss to mix.
- Heat a tablespoon of oil in a non-stick wok or pan over medium-high heat. Pan-fry tofu for 2-3 minutes on each side or until most sides are browned. Set aside.
- In the same wok, add a teaspoon of oil and toss in onion, mushrooms, and the white parts of the green onion with a pinch of salt. Cook for 2-3 minutes or until veggies are soft.
- Stir in garlic and fry for another minute. Then, add it to the bowl of noodles.
- Heat another teaspoon of oil and add carrot and bell pepper to the wok. Stir-fry for 1-2 minutes.
Notes
- Use a large enough wok or pan - This ensures that veggies are cooked evenly and will fry rather than steam. A large wok will also prevent ingredients from leaping out of the pan when stir-frying.
- Do not overcook veggies - Veggies should be tender yet slightly crunchy; overcooking will make them mushy and unpleasant.
- Storing leftovers - Leftover vegan japchae can be refrigerated for 2-3 days. Reheat it in the microwave until hot when ready to serve.
Nutrition
Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.
Elle Hilley says
Hi, I’ve been using this recipe and loving it for a long while. I just noticed there are now changes and I’m confused? Was this updated? Please let me know thank you
Jim Mee Sha says
Yes this recipe was improved and updated!
joshua barbara says
This doesn’t have gochujang, nor ginger in the recipe. I recommend using sesame oil for all oils.
Meesha says
Authentic Japchae usually do not include gochujang or ginger, but you can add them in if you like!
Ali says
This was so good! I had most ingredients on hand so it was super economical and easy to make too. Will definitely be making it again.
Meesha says
Yay, really glad you like it!