Vegan Japchae - Korean Sweet Potato Noodles. Delicious, savoury sweet noodles that can be served as an appetizer or main meal. A classic in Korean cuisine.
Korean japchae is easily one of my favourite noodle dishes! The noodles are so soft, chewy and don’t even get me started on its light but delicious taste!
Usually traditional style Japchae has beef and egg in it but I thought why not make a vegan version of it?! I bet it tastes just as good, maybe even better because it’s got more veg in it! And IT DID!
The noodles are unique as they’re made from sweet potato starch, giving them that transparent glassy look. You can usually buy them from Asian or Korean grocery markets.
The noodles only take 7 minutes to boil and like 2 minutes to eat. They are great for people who have a gluten allergy or intolerance but just made sure you check the ingredients because some noodle brands will add “wheat flour”.
This is the best vegan japchae recipe I've ever shared here and I hope you give it a try. Don't forget to check out my other recipes below.
Other related recipes you may like!
Rabokki Korean Spicy Sweet Ramen
Jajangmyeon Korean Black Bean Noodles
Mild Tteokbokki Korean Rice Cakes
For this recipe
You'll need the following vegan japchae ingredients:
- 400 grams dried sweet potato noodles
- 2 pints shiitake mushrooms, sliced
- 1 pint white button mushrooms, sliced
- 3 small organic carrots, peeled and sliced into matchsticks
- 1 red bell pepper, sliced into matchsticks
- 1 yellow bell pepper, sliced into matchsticks
- 300 grams organic baby spinach leaves, washed
- 1 small cooking onion, sliced
- 2 garlic cloves, minced
- 1 tbsp + 2 tsp cane sugar
- ¾ tsp black pepper
- 2 tbsp + 1 tsp organic soy sauce
- 2 tbsp sesame oil
- 4 tsp avocado oil
How to make easy vegan japchae
- In a small bowl, marinade your sliced shiitake mushrooms with 1 garlic clove minced, 1 tsp cane sugar, ¼ tsp black pepper and 2 tsp soy sauce. Set aside and marinade for 10 minutes.
- In a large pot of boiling water, blanch your spinach for 30 seconds no more. Remove the spinach with a slotted spoon reserving the hot water for the noodles. Rinse with cold water to stop cooking. Squeeze out the excess water. Place into a large mixing bowl and season with 1 tsp soy sauce, and 1 tsp sesame oil and mix.
- Boil your sweet potato noodles for 7 minutes until soft and chewy. Drain and add to your large mixing bowl. Season the noodles with 2 tsp sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well.
- Now fry your vegetables separately until they are cooked and soft. Start with your shiitake mushrooms, followed by white button mushrooms, then carrots, bell peppers, and lastly onion. As you finish cooking each vegetable element, add it to the large mixing bowl.
- Finally, once all your ingredients are cooked and in the mixing bowl, add: 1 minced garlic, 1 tbsp soy sauce, 1 tbsp sugar, ½ tsp black pepper, and 2 tsp sesame oil and mix well. Serve and enjoy!
Give it a try!
Well I hope you give my Japchae Korean Sweet Potato Noodles recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.
Thanks for visiting my blog! If you enjoyed this vegan Korean japchae recipe, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!
Made this recipe and loved it?
If you could leave a star rating for my vegan japchae noodles, I would greatly appreciate it 🙂 Thanks so much!
Take care,
Christie
*This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. I also earn from qualifying purchases through additional affiliate programs
Vegan Japchae (Korean Sweet Potato Noodles)
Ingredients
- 400 grams sweet potato noodles dried
- 2 pints shiitake mushrooms sliced
- 1 pint white button mushrooms sliced
- 3 carrots peeled and sliced into matchsticks
- 1 red bell pepper sliced into matchsticks
- 1 yellow bell pepper sliced into matchsticks
- 300 grams baby spinach leaves washed
- 1 onion sliced
- 2 garlic cloves minced
- 1 ½ tbsp cane sugar
- ¾ tsp black pepper
- 2 ½ tbsp soy sauce
- 2 tbsp sesame oil
- 4 tsp avocado oil
Instructions
- In a small bowl, marinade your sliced shiitake mushrooms with 1 garlic clove minced, 1 tsp cane sugar, ¼ tsp black pepper and 2 tsp soy sauce. Set aside and marinade for 10 minutes.
- In a large pot of boiling water, blanch your spinach for 30 seconds no more. Remove the spinach with a slotted spoon reserving the hot water for the noodles. Rinse with cold water to stop cooking. Squeeze out the excess water. Place into a large mixing bowl and season with 1 tsp soy sauce, and 1 tsp sesame oil and mix.
- Boil your sweet potato noodles for 7 minutes until soft and chewy. Drain and add to your large mixing bowl. Season the noodles with 2 tsp sesame oil, 1 teaspoon soy sauce, and 1 teaspoon sugar. Mix well.
- Now fry your vegetables separately until they are cooked and soft. Start with your shiitake mushrooms, followed by white button mushrooms, then carrots, bell peppers, and lastly onion. As you finish cooking each vegetable element, add it to the large mixing bowl.
- Finally, once all your ingredients are cooked and in the mixing bowl, add: 1 minced garlic, 1 tbsp soy sauce, 1 tbsp sugar, ½ tsp black pepper, and 2 tsp sesame oil and mix well. Serve and enjoy!
I absolutely love everything about this dish! Hearty and healthy and totally delicious! 🙂
This is one fabulous looking bowl of noodles! The shiitake mushrooms and sweet potato noodles combine to truly make this feel like a main dish!