Vegan Japchae is easy, healthy, and delicious. This Korean sweet potato noodle dish is loaded with vegetables, and can be made gluten-free.
Japchae is a traditional Korean stir-fried noodle dish. It usually contains a variety of colourful vegetables and you can make it with or without meat. Savoury and slightly sweet, Japchae is one of those dishes that’s so tasty you won’t even miss the meat when you make the vegan version. I like to make Japchae as a full meal on busy days, or as a side dish for parties. Watch the video below for how easy it is to make vegan Japchae.
Vegan Japchae Ingredients
- Sweet Potato Vermicelli
- Avocado Oil
- Yellow Onion
- Carrot
- Garlic
- Shiitake Mushrooms
- Red Bell Pepper
- Zucchini
- Spinach
- Soy Sauce
- Sugar
- Green Onion
- Sesame Oil
- Sesame Seeds
Cooking Tips
- Soak the dry sweet potato vermicelli in hot water to soften. This can be done in advance, at least half hour before cooking time, but can be up to hours. If you are out during the day, it is most efficient to soak the noodles before you head out so they are ready for use by the time you return.
- Cutting the noodles into shorter segments makes it easier to stir and mix them with the vegetables, instead of the noodles getting tangled together.
- I recommend pre-cutting all the vegetables before cooking.
- Sweet potato vermicelli is naturally gluten-free. You can make this entire dish gluten-free, when using a gluten-free soy sauce.
Storage and Serving Tips
Japchae serves well hot, warm, or at room temperature. You can cook this dish and then eat it right away, or prepare ahead of time, let it naturally cool down to room temperature and eat it at a later time. If you need to store a batch of Japchae for a longer period of time in the fridge, the noodles will harden a bit, so it’s best to warm it up again slightly in a microwave to soften the noodles before serving.
More Tasty Noodle Dishes You Will Love
- Hiyashi Chuka: Japanese Cold Noodle (Sugar-Free, Gluten-Free Option)
- Gluten-Free Ribs and Kimchi Noodle Soup
- Sheet-Pan Keto Zucchini Noodles and Shrimp (Paleo, Whole 30, Keto)
- Asian Seafood Bone Broth Instant Noodle Jar
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Vegan Japchae
Ingredients
- 200 grams dry sweet potato noodles / vermicelli
- 2 tablespoons avocado oil
- 1/2 medium yellow onion thinly sliced
- 1 small carrot julienned
- 3 cloves garlic minced
- 4 shiitake mushrooms thinly sliced
- 1/2 red bell pepper thinly sliced
- 1/2 zucchini thinly sliced
- 150 grams spinach cut into 2-inch segments
- 4 tablespoons soy sauce gluten-free option: use Tamari soy sauce
- 2 tablespoons sugar
- 1 stalk green onion cut into 2-inch segments
- 1 tablespoon sesame oil
- 2 teaspoons sesame seeds
Instructions
- In a large bowl, soak vermicelli noodles in hot water until softened. Cut them into 6-inch segments.
- Heat a pot of water to boil, blanch the spinach for 1 minute. Remove the spinach with a slotted spoon.
- Heat the avocado oil over medium-high heat in a large frying pan. Add yellow onion, carrot, garlic into the pan, and stir for 2 minutes. Add mushrooms and bell pepper into the pan, stir for 3 minutes. Add zucchini and blanched spinach, vermicelli, soy sauce, sugar into the pan, stir for 3 to 4 minutes until the noodles are soft.
- Add green onion and toss into the noodles. Turn off the heat. Drizzle sesame oil and sprinkle sesame seeds over the noodles.
Video
Nutrition
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