If you are looking for a noodle dish packed full of veggies and flavor, this Vegan Japchae will be your perfect choice. This Korean meal consists of Sweet potato noodles served with stir-fried vegetables, crunchy tofu, and a delicious and rich sauce. Ready to try?
Japchae is a Korean sweet potato starch noodle dish packed with stir-fried veggies, protein, and a delicious homemade sweet soy sauce. This is a chewy and delicious way to enjoy noodles!
I love Korean food, but the truth is that most of it is not vegan. One of our favorite restaurants at home is South Korean, but only a few options are suitable for vegans. We have the classic Bibimbap served with delicious Gochujang sauce, a tofu and vegetable coconut curry, and Japchae. Because of this, I tried this noodle dish that instantly became a favorite recipe that we started cooking at home.
Note that Japchae is traditionally made with meat and egg, but this is our vegan version of this lovely Korean meal featuring tofu.
Ingredients
Sweet Potato Noodles or Korean Vermicelli. Made from sweet potato starch, you can find this type of noodles in Asian supermarkets or online. When dry, these chewy noodles have a greyish color. After boiling them in water for a couple of minutes, they have a really nice chewy texture that makes this dish unique. They are really similar to the cellophane noodles used to make Pad Woon Sen.
Shiitake Mushrooms. Dried or fresh shiitake mushrooms are a key ingredient when making Korean Japchae. They add umami and a great texture to this meal. If you are using dried shiitake mushrooms, they will need to be left in warm water for at least 30 minutes before being used in order to rehydrate the mushrooms.
Protein. Firm tofu has always been our favorite choice when making Asian-style noodles. For our Vegan Japchae, we air-fry the tofu while we cook the rest of the ingredients using our Ninja Air fryer. You can pan-fry or deep-fry the tofu as well.
Fresh veggies. For our vegetarian Japchae, we use carrots, red bell peppers, onions, spring onions, and spinach. We like to keep it simple, colorful, and flavourful. You can add other veggies such as shallots, green beans, pak choi, or broccoli.
Sweet Soy Sauce. This umami-rich sauce is made using simply three ingredients: tamari or soy sauce, sesame oil, and brown sugar.
Garlic. We love garlic flavor, so we use raw garlic for this recipe. You can cook it before adding it to the noodles.
Sesame seeds. A Korean Japchae is not complete without toasted sesame seeds added on top.
Step-by-Step Method
- Prepare the vegetables for your Vegan Japchae by thinly slicing the shiitake mushrooms, spring onions, red pepper, carrots, and onion. Cook the spinach in boiling water for about 2 minutes or until wilted. Drain and reserve for later.
- Cook the tofu. For this recipe, we air-fry the tofu cut into thin strips for about 12 minutes at 200C (400F). Before adding the tofu to the air fryer, a brush is used to add a little olive oil or coconut oil to the tofu strips. You can pan-fry the tofu or deep-fry it to make tofu puffs.
- Prepare the Japchae sauce. Combine tamari, sesame oil, and maple syrup. You can use soy sauce or dark soy sauce, but note that the recipe won't be gluten-free. As well, if you prefer to use another sweetener, you can use sugar, brown sugar, or monk fruit.
- Cook the sweet potato starch noodles. Bring a large pot of water to a boil. Add the noodles and cook following the packet instructions. Drain the water and reserve the noodles for later. To prevent the noodles from sticking, add a tablespoon of sesame oil and stir well.
- Cook the vegetables. Korean Japchae is a fairly simple dish to make at home, but it requires some time as the vegetables need to be cooked separately. Korean food is all about the flavors, and if you cook the vegetables all at once, some flavors will overpower others. We like using our Wok or a large skillet for this recipe as each batch of veggies takes just 2-3 minutes. You can check a step-by-step method for cooking the vegetables below.
- Add the noodles to a big serving bowl, and add the tofu, the cooked vegetables, and the Japchae sauce. Mix well until all the ingredients are combined and coated with the sauce; add some sesame seeds, adjust with salt and pepper, and serve.
Note: You can add chili paste or toasted sesame chili oil to add some spice to the dish.
Cooking the veggies separately: Our secret to the perfect Vegan Japchae
I love this part, and even if it takes a little longer, cooking your veggies one at a time when preparing your Japchae really makes a difference in the flavor of the dish, allowing all the veggies to develop a rich flavor without getting overpowered by another flavor.
- Add some vegetable oil to the wok, heat over medium-high heat, and add the onion finely chopped. Cook for 2-3 minutes and transfer to a large mixing bowl or serving bowl.
- Grease the wok again if needed, and add the finely chopped carrot. Cook for another 2-3 minutes and transfer to the plate with the onions.
- Repeat the process for the red bell pepper.
- Grease the pan now with a little sesame oil and add the shiitake together with a tablespoon of tamari, ½ teaspoon of sugar, and two tablespoons of water. Cook until most of the liquid is absorbed. Transfer to the plate with the rest of the vegetables.
- Add the green onions, cook for 1 or 2 minutes, and transfer to the plate.
- For the spinach, combine it with finely chopped or pressed garlic and a teaspoon of sesame oil. Mix well and add with the cooked vegetables.
Once you have all the veggies cooked, season generously with salt and pepper.
Vegan Japchae (Korean Glass Noodles)
Ingredients
- 9 oz firm tofu
- 9 oz sweet potato starch noodles
- 1 small onion or ½ big onion
- 2 small carrots
- ½ red bell pepper
- 5-6 shiitake mushrooms
- 2 spring onion
- ½ tablespoon sesame oil
- 1 tablespoon tamari
- ½ teaspoon brown sugar
- 2 tablespoon water
Spinach
- 4.5 oz spinach
- 1 garlic clove
- 1 teaspoon sesame oil
Japchae Sauce
- 4 tablespoon soy sauce use tamari for gf option
- 1 tablespoon sesame oil
- ½ tablespoon maple
- 2 tablespoons water or stock
Instructions
Tofu
- Air-fry the tofu cut into thin strips for about 12 minutes at 400F (200C). Before adding the tofu to the air fryer, using a brush add a little olive oil or coconut oil to the tofu strips. You can alternatively pan-fry the tofu or deep-fry it to make tofu puffs.9 oz firm tofu
Noodles
- Using a big pot, bring some water to a boil. Add the noodles and cook following the packet instructions. Drain the water and reserve the noodles for later. To avoid the noodles from sticking, you can now add a tablespoon of sesame oil and stir well.9 oz sweet potato starch noodles
Vegetables
- Prepare the vegetables by thinly slicing the onion, carrots, bell pepper, shiitake mushrooms, and green onion.1 small onion, 2 small carrots, ½ red bell pepper, 5-6 shiitake mushrooms, 2 spring onion
- Cook the vegetables separately. First, the onion, once cooked, reserve on a plate, then repeat the process with the carrots, bell pepper, and green onions. For the shiitake mushrooms, grease the pan or wok with a little sesame oil and add the shiitake together with 1 tablespoon tamari, ½ teaspoon of sugar, and 2 tablespoons of water. Cook until most of the liquid is absorbed.½ tablespoon sesame oil, 1 tablespoon tamari, ½ teaspoon brown sugar, 2 tablespoon water
- Cook the spinach in boiling water for about 2 minutes or until wilted.4.5 oz spinach
- Combine the wilted spinach with finely chopped or pressed garlic and a teaspoon of sesame oil and add with the rest of the vegetables.1 garlic clove, 1 teaspoon sesame oil
- Once all the veggies are cooked, season generously with salt and black pepper.
Japchae Sauce
- Prepare the Japchae sauce. Combine tamari, sesame oil, and maple syrup. You can use soy sauce or dark soy sauce but note that the recipe won't be gluten-free. As well, if you prefer to use another sweetener, you can use sugar, brown sugar, or monk fruit.4 tablespoon soy sauce, 1 tablespoon sesame oil, ½ tablespoon maple, 2 tablespoons water or stock
Serving
- Add the noodles to a big serving bowl together with the cooked tofu, the cooked vegetables, and the Japchae sauce. Mix well until all the ingredients are combined and coated with the sauce, add some sesame seeds, adjust with salt and pepper and serve.
Newsletter
Nutrition
Vegan Japchae Serving Suggestions
This vegan Japchae recipe makes for a perfect weekday lunch or dinner. It is simple to make, and you can make extra to have the next day. You can serve this dish with other small side dishes, such as this Vegan Kimchi from Minimalist Baker.
As well, Japchae is commonly enjoyed in Korea around the Lunar New Year. Quite often, you may find this noodle dish at family reunions, special dinners, or special occasions. Knowing this, we have started serving this dish at gatherings, and every time, it is a hit. People love the simplicity and flavors of this dish and always ask for the recipe!
If you are looking for the perfect drink to serve this delicious noodle dish, you should try our Vegan Banana Milk.
Before serving your Vegan Japchae, garnish it with sesame seeds. If you enjoy spicy food, you can add chili flakes, hot sesame oil, or another type of hot sauce you like.
If you like Korean flavors, definitely try our Gochujang Pasta next; our family loves it.
FAQ & Tips
You can find this type of noodles in Asian grocery stores or markets, but you may not have any around. You can use other types of noodles such as cellophane noodles or rice noodles. Cellophane noodles have a similar texture when cooked, and they will work really well.
You can totally make this recipe gluten-free. Sweet potato noodles are naturally gluten-free, but some companies add wheat flour to them. Check the ingredients on the packet to make sure the brand you are buying is gluten-free. The other ingredient you will need to be careful about when making Japchae gluten-free is soy sauce. Use tamari (gluten-free soy sauce) to make sure that the meal is free of gluten. If both of these ingredients are kept gluten-free, Japchae can be a great option for people with gluten allergies or those trying to reduce their gluten intake.
Sure. Korean Japchae is the perfect meal for meal prep. You can bring it as a packed lunch or prepare it for a few days later. You can keep this meal in an airtight container in the fridge for 2-3 days.
You can substitute the tofu with soy curls, tempeh, seitan, or another plant-based protein of your choice.
This is something I love about this Vegan Japchae. You can eat it warm, chilled, or at room temperature, and it will simply taste amazing all the way!
Holly says
What a beautiful japchae! I am glad that you turned into vegan version. Japchae can be easily converted to vegan/vegetarian diet and you made it great. I like the addition of tofu. Yummy!
Laura says
Thank you Holly!
Valerie says
Delicious but my noodles were extremely soft. I may have cooked/ boiled them too long? I saw a recipe that said to saute/fry them after boiling them. Would that have made them firmer?
Thanks.
Laura says
Hi Valeri, may I ask how long did you cook the noodle fors? Our Package instructions call for about 5 minutes. They take a really short time to get soft maybe they were a bit overcooked. We haven´t tried sauteing or frying them after, but you could try!
Yu says
Love Japchae! I am hosting a small party next week; I think they are a perfect addition to serve alongside my other Korean dishes!
Laura Arteaga says
I hope your guests love it!
Elaine says
I love Japchae and this recipe is so delicious. I'm so glad I found it. My family loved it and I look forward to making it again.
Laura Arteaga says
Glad to hear Elaine!
Colleen says
We loved this recipe! Very flavorful and I love being able to eat noodles that are gluten-free. Thanks for sharing.
Laura Arteaga says
Thank you Colleen!
veenaazmanov says
This is definitely a healthy stir fry meal. Love the combination of veggies, Tofu, noodles and sweet potatoes. The sauce recipe sounds yummy too.
Laura Arteaga says
Thank you!
Tammy says
Love a good vegan dish. This is hearty and satisfying...perfect takeout at-home kind of meal! My friend will also really enjoy this too since she's vegan.
Laura Arteaga says
Nice to hear Tammy!
Alexandra says
This was my favourite dish to order from my local Korean restaurant, which sadly closed down a few months ago. I am so excited to try your delicious recipe - it looks just how I remember! The tofu and veg and that delicious sauce is making me crave this immediately. Making this weekend!
Laura Arteaga says
Thank you Alexandra, happy you can now make it at home!
Mikayla says
A dish chalk full of veggies and all the good thing to make a fantastic vegetarian meal!
Laura Arteaga says
That's right Mikayla!
Jacqueline Debono says
This Korean noodle dish is out of this world. I'm not vegan but I wanted to try it as is. Super good. Will be making again.
Laura Arteaga says
Thank you Jacqueline!
Cathleen says
This looks amazing!! I was trying to think up things to make for meatless Monday tomorrow, and I think that this is perfect! Thank you so much for sharing this recipe 🙂
Laura Arteaga says
Definitely a good choice!
Krysten says
I love japchae noodles! Excited to try this recipe. I will probably leave out the tofu, but still not add any meat to keep it plant based. The Japanese sauce sounds amazing!
Laura Arteaga says
Great to hear Krysten!