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Vegan Japchae (Korean Stir Fried Glass Noodles)

July 10, 2019 By Lisa Kitahara 41 Comments

vegan japchae korean glass noodles

This Vegan Japchae (잡채) recipe is a delicious gluten free and vegetable packed dish ready in under 30 minutes!

vegan japchae korean glass noodles

Hey everyone! First, I just wanted to welcome you to my new and re-branded food blog! You can read more about Okonomi Kitchen, the story behind it and what to expect moving forward but for now, let’s dive into todays delicious recipe: Vegan Japchae. I think as of today, I only have one Korean recipe on the blog which is the Korean BBQ Jackfruit Bowls using my Sugar-Free Korean BBQ Sauce. That needs to change because I LOVE Korean food! Bibimbap, jajamyeon, kimchi, ddukbokki, banchans (korean side dishes)… you name it. SO GOOD!

vegan japchae korean glass noodles ingredients

What is Japchae?

Japchae is a super popular Korean noodle dish you will find at any Korean restaurant. It’s popular for good reason, Japchae uses glass noodles made from sweet potatoes. They have this unique bouncy texture which works perfectly with the crunchy texture from all the vegetables. Typically, meat is used as the protein source but it can easily be replaced with tofu for a vegan or vegetarian version . You can find glass noodles in Asian markets in the Korean aisle, or where they sell all kinds of Asian noodles. They’re also very inexpensive to buy, making this dish really budget friendly!

vegetable sweet potato noodles in a wok

Korean Cooking

Watching my Korean friends parents cook, I learned that it is very common to prepare and cook each ingredient separately. This may sound like a lot of work but if you have the time and patience, it’s totally worth it! You can ensure each ingredient is cooked properly and seasoned well so that nothing is undercooked or over-cooked.

vegan japchae noodles on a white plate

How to make Vegan Japchae

However, if you’re like me (lazy and always in a hurry) you can get away with cooking the vegetables in one pan as you go IF you know how to time each vegetable correctly. I learned to time each vegetable by first cooking each ingredient separately so I highly recommend doing the same so you know what Japchae is suppose to taste like. The perfect Japchae has bouncy noodles, vegetables that retain their structure with a well balanced flavours of sweet, salty and nutty.

vegan japchae korean glass noodles

If you recreate this Vegan Japchae recipe please share it and let me know what you think by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!

korean glass noodles closeup shot

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vegan japchae korean glass noodles on a white plate

Vegan Japchae


★★★★★

5 from 27 reviews

  • Author: Lisa Kitahara
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25
  • Yield: 4 Servings 1x
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Description

This Vegan Japchae (잡채) recipe is a delicious gluten free and vegetable packed dish ready in under 30 minutes!


Scale

Ingredients

  • 1 package sweet potato noodles (250g)
  • 1 package smoked firm tofu (300g)
  • 1 medium zucchini (200g)
  • 1 small carrot (130g)
  • 1 medium onion (150g)
  • 3 scallion stalks
  • 3 garlic cloves
  • 6 shiitake mushrooms, rehydrated
  • large handful of spinach
  • sesame seeds

Sauce

  • 5 tbsp soy sauce
  • 2 tbsp sugar
  • 1 tbsp sesame oil 

Instructions

  1. Bring a large pot of water to a boil and cook sweet potato noodles following the directions on the package. Once cooked, drain and rinse with cold water to stop the cooking process. Add 1 tsp of sesame oil to coat the noodles, and then use scissors to cut the noodles (around 3-4 times). In the same pot, add in the spinach and blanch for 30 seconds. Rinse with cold water and squeeze the excess liquid out using a towel. Chop the bundled up spinach in half. 
  2. Slice all the vegetables into match stick sized pieces. They should all be relatively the same size. Cut the tofu into thin rectangles.
  3. Put all the sauce ingredients into a small bowl and stir.
  4. In a large wok, over medium high heat fry the smoked tofu with a little bit of sesame oil just until lightly browned on each side. Transfer into another bowl and set aside.
  5. In the same wok, fry onions and garlic for 1 minute. Then add in the shiitake mushrooms and carrot and fry for another minute. Add in the zucchini and scallions and fry for one more minute. Slightly turn down the heat and add in the noodles, spinach tofu and sauce. Toss and cook until all the sauce is all soaked up.
  6. Serve and garnish with toasted sesame seeds.

Notes

Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).

  • Category: Entree

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 484
  • Fat: 11g
  • Carbohydrates: 22g
  • Protein: 16g

Keywords: vegan japchae

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vegan korean glass noodle recipe

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Filed Under: All recipes, Entrees, Gluten-free Tagged With: gluten free

Previous Post: « Vegan Massaman Curry Recipe
Next Post: Easy Vegan Gluten Free Banana Bread (Oil Free + Refined Sugar Free) »

Reader Interactions

Comments

  1. Cheïma

    October 19, 2019 at 2:49 pm

    I made it as a meal prep ! This is the best korean dishe ^^ Japchae is very conforting and satisfying for healthy meal that give good nutrients and energy 🙂

    ★★★★★

    Reply
    • Lisa Kitahara

      October 21, 2019 at 11:41 am

      Hi Cheima,
      Yes, Japchae is so good super happy you liked it 🙂

      Reply
  2. Carina Maria

    November 7, 2019 at 10:40 am

    Very delicious and perfect for meal prep! 🙂 Will cook it again for sure!

    ★★★★★

    Reply
    • Lisa Kitahara

      November 13, 2019 at 3:09 am

      Hi Carina!

      Thank you so much, so glad you enjoyed!

      Reply
  3. K

    November 17, 2019 at 1:05 am

    Just made this tonight and it turned out very well! It made more than I expect– is this a dish that can be frozen easily?

    Reply
    • Lisa Kitahara

      November 21, 2019 at 10:05 pm

      Hi K!
      So glad you enjoyed! I’m not sure how the noodles would be defrosted but if you do let me know how it goes!

      Reply
    • Rhe

      June 6, 2020 at 6:29 pm

      Such an easy recipe. Swap out whatever you don’t like for veggies you do like. Super yummy. The sauce can be used for other dishes as well. I will definitely make this again.

      ★★★★★

      Reply
  4. Danika

    January 19, 2020 at 2:15 am

    So delicious! Simple to make and turned out great. This will be a new household staple

    ★★★★★

    Reply
  5. Sharon Wu

    January 25, 2020 at 4:19 am

    AMAZING recipe! Definitely going to be made on repeat. Vegan/healthy never tasted so good. My boyfriend loves it too 🙂

    ★★★★★

    Reply
  6. Sam

    January 31, 2020 at 9:39 pm

    Can I use normal firm tofu? I haven’t been able to find smoked.

    Reply
    • Lisa Kitahara

      February 7, 2020 at 4:17 am

      Yes! I would stir fry it in some sesame oil and soy sauce first so theres more flavour 🙂

      Reply
  7. Sherry Simmons

    April 8, 2020 at 8:21 pm

    I’m making this again. It’s an excellent vegan recipe but I think I’ll add a little chicken breast this time. I love the glass noodles, they are my favorite noodles. * * * * * – five stars!

    ★★★★★

    Reply
    • Lisa Kitahara

      April 9, 2020 at 11:47 am

      Yay I’m so glad you enjoyed this Sherry! 🙂

      Reply
  8. Tina LeBlanc

    April 29, 2020 at 3:45 pm

    Such a delicious combo – I didn’t have glass noodles, so just subbed a half package (half of 454g pack) of rice noodles.

    ★★★★★

    Reply
    • Lisa Kitahara

      April 30, 2020 at 10:58 pm

      So happy to hear you enjoyed!

      Reply
  9. Toni Dager

    May 3, 2020 at 4:39 am

    I made this dish about a week ago, and my husband and I LOVED it – really delicious! The store was out of tofu, so we added some extra veggies – YUMMY!!! *We also put the mushrooms on the side because my husband loves them, but I can’t eat them. We’ll definitely make this again!

    ★★★★★

    Reply
  10. Toni Dager

    May 7, 2020 at 2:26 am

    My husband and I made this a couple weeks ago, and it was delicious! The store was out of tofu, so we added in extra veggies – YUMMY! *Will definitely make this again!

    ★★★★★

    Reply
    • Lisa Kitahara

      May 7, 2020 at 11:47 am

      So happy to hear you both enjoyed!

      Reply
  11. M

    May 20, 2020 at 5:05 pm

    Sooo good, just made this for the family and I will definitely be using this recipe in the future!

    Reply
  12. Christine

    May 23, 2020 at 6:37 pm

    Really yummy! I used soy curls instead of tofu and it was delicious! I can eat tons of this for some reason…so light and comforting!

    ★★★★★

    Reply
  13. Christie

    May 30, 2020 at 2:14 pm

    This recipe was simple and delicious! It’s a great base recipe to build off of and use whatever produce you have on hand — swapped smoked tofu with marinated tofu, zucchini with red bell pepper and marinated portobello mushrooms for dried shiitake.

    ★★★★★

    Reply
  14. Native Forest

    May 30, 2020 at 6:22 pm

    I loved the recipe so much! It was so delicious, I made it twice already. Thanks again for the recipe!

    ★★★★★

    Reply
  15. surbhi

    June 6, 2020 at 2:29 pm

    Turns out really well ! If you’re using light soy sauce like me, just go ahead and sprinkle some salt on top !

    ★★★★★

    Reply
  16. Anoushka

    June 26, 2020 at 10:23 am

    This recipe is so delicious and versatile! It turned out so well, and it was super simple to make as well!

    ★★★★★

    Reply
  17. @thefernemoji

    July 1, 2020 at 10:27 pm

    Love japchae and this was super easy to make, and our results were awesome – love having smoked tofu in the dish too. Thanks!

    ★★★★★

    Reply
  18. Alma I Reed-Herrera

    August 5, 2020 at 2:28 am

    Easy to find ingredients and super easy to make and super delicious

    ★★★★★

    Reply
  19. Jacqueline

    September 21, 2020 at 6:47 am

    Followed this recipe and it turned out amazing!

    ★★★★★

    Reply
  20. Snehal

    September 24, 2020 at 5:10 pm

    This was so delicious and easy to make. I got all of the ingredients at my usual grocery store. I love how adaptable it is. You can use whatever veggies you have on hand!

    ★★★★★

    Reply
  21. Hannah

    September 24, 2020 at 9:01 pm

    so easy and so delicious!!! A go to of mine when craving Asian but want to keep it healthy!!

    ★★★★★

    Reply
  22. Claudia

    October 1, 2020 at 8:58 pm

    LOVED this recipe. I will make vegan japchae again soon. Thank you for sharing.

    ★★★★★

    Reply
  23. Trina

    October 1, 2020 at 11:20 pm

    Recently tried JAPCHAE at a Korean/japanese fusion restaurant by my house. And LOVED it.
    I actually had a package of sweet potato noodles I was trying to sort outward to make for supper. And the recipe in the back was JAPCHAE. The original recipe calls for meat. And since I’m vegetarian I decided to look up a vegan one on Pinterest!
    This recipe was so easy, simple and delicious. My boyfriend and I kept going back for more. And the sauce ingredients were minimal.
    Can’t wait to make this again!

    ★★★★★

    Reply
  24. Ines

    October 24, 2020 at 8:24 am

    Absolutely love this recipe! I’ve made this dish at least three times now, it’s becoming one of my favorite meals, it’s so easy to make and it’s packed with flavors! So grateful that I know about this blog, all the recipes on it are too bomb! Thank you for everything Lisa!

    ★★★★★

    Reply
  25. Eve

    November 15, 2020 at 2:56 pm

    After making trying out other recipies… this one stands out. It’s so awesome and yummy. I tried it with some chicken and eggs it was delicious. Family loved it. Thank you so much Lisa

    Reply
  26. Byron Foster

    December 9, 2020 at 12:54 am

    I’m making this for the third time in three weeks! So full of delishousness!! Thank you!

    ★★★★★

    Reply
  27. Danica

    December 12, 2020 at 7:43 pm

    Very delicious & easy recipe. I love sweet potato noodles, this recipe is definitely a staple with the easy to find ingredients

    ★★★★★

    Reply
    • Lisa Kitahara

      December 14, 2020 at 10:17 am

      So glad you enjoyed, Danica! 🙂

      Reply
  28. Ines

    December 14, 2020 at 6:54 pm

    I made this dish at least once a month, I’m obsessed with it. It has become one of my to go dish whenever I’m not sure what to make. I almost always have the ingredients in the fridge and it is so easy to make, packed with flavors, I’m in love haha.
    Thank you for sharing this delicious Korean recipe with us!!

    ★★★★★

    Reply
    • Lisa Kitahara

      December 15, 2020 at 10:43 am

      Me too! We make it so often and love that we can use veggies we have in the fridge– so glad you enjoyed this recipe!!

      Reply
  29. Karina

    December 16, 2020 at 7:55 pm

    This is such a delicious recipe! 10/10 would recommend. This was my first time making Japchae and it was bomb! I added about twice the amount of sauce added and had it with scrambled eggs on top. ありがとうございます!ごちそうさま。

    ★★★★★

    Reply
    • Lisa Kitahara

      December 25, 2020 at 1:14 pm

      Thank you so much Karina, that makes me so happy! So glad you enjoyed 🙂

      Reply
  30. Logan Georgison

    December 30, 2020 at 5:04 am

    This was so satisfying! I added double the veggies and tofu to make it a bit more meal prep friendly and it was so so good. Highly recommend, will definitely be adding this to my go to recipes. Substituted the sugar for two stevia packets and it worked out pretty well.

    ★★★★★

    Reply

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Hi! I'm Lisa. Welcome to Okonomi Kitchen! Here you'll find delicious vegan recipes that are healthy, simple & easy to make.
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