Vegan Japchae (Korean Glass Noodles Stir-fry)
Vegan japchae is a vibrant and comforting Korean noodle dishpacked with flavors. With chewy noodles, crisp veggies and pan-fried tofutossed in an umami sauce, it’s a nourishing dish that is both delicious andwholesome.
Servings: 6 servings
Calories: 241kcal
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 or firm tofu pressed and cubed
- 1 tablespoon cornstarch
- 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
Cooking noodles
- 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.
Pan-frying tofu
- 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.
- Add tofu to the bowl of noodles.
Cooking vegetables
- 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.
- Add spinach and cook until it is wilted. Add vegetables to the bowl of noodles.
Assembly Japchae
- Add the remaining sauce into the bowl of noodles, vegetables, and tofu.
- Toss to mix, giving a taste and adding more seasonings if needed. Vegan Japchae is ready to be served!
Notes
*Sweet potato noodles (dangmyeon) – Made from sweet potato starch, they have a unique chewy texture, and turns transparent when cooked. Find them in the Asian aisle in groceries, your local Asian market, or online.
**Shiitake - You can use either dried or fresh mushrooms. If using dried shiitake, soak them in warm water for at least 30 minutes before using.
Helpful tips
- Substituting sweet potato noodles - Although I highly recommend sticking to sweet potato noodles, you can substitute it with Chinese glass noodles in a pinch. Rice vermicelli is another great alternative, but has a softer texture.
- 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.
Nutrition
Calories: 241kcal | Carbohydrates: 46g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 759mg | Potassium: 279mg | Fiber: 3g | Sugar: 9g | Vitamin A: 4132IU | Vitamin C: 34mg | Calcium: 56mg | Iron: 1mg
