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    Home » Recipes » Appetizers/Sides » Vegan Japchae

    Vegan Japchae

    Last Modified: November 6, 2020 - Published by: christieathome - Comments: 2 Comments

    Jump to Recipe Print Recipe

    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.

    Japchae Korean Sweet Potato Noodles

    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!

    Japchae Korean Sweet Potato Noodles

    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

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. 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

    jap chae

    Vegan Japchae (Korean Sweet Potato Noodles)

    christieathome
    Vegan Japchae - Korean Sweet Potato Noodles. Delicious, savoury sweet noodles that can be served as an appetizer, side dish or main meal.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 10 mins
    Cook Time 50 mins
    Total Time 1 hr
    Course dinner, lunch, Side Dish
    Cuisine korean
    Servings 6
    Calories 430 kcal

    Ingredients
      

    • 400 grams sweet potato noodles dried
    • 2 pints shiitake mushrooms sliced
    • 1 pint white button mushrooms sliced
    • 3 carrot 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 yellow onion sliced
    • 2 cloves garlic minced
    • 1 ½ tbsp cane sugar
    • ¾ tsp black pepper
    • 2 ½ tbsp regular 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!

    NOTES

    Adapted from Maangchi
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!

    Suggested Equipment & Products

    Large Pot 5 Qt
    Cutting Board
    Santoku Knife
    Non-stick wok
    Large Non-Stick Pan
    Mixing bowl
    Keyword best vegan japchae recipe, easy vegan japchae, vegan japchae, vegan japchae ingredients, vegan japchae noodles, vegan japchae recipe, vegan korean japchae recipe
    Nutrition
    Calories: 430kcal | Carbohydrates: 83g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 1241mg | Fiber: 9g | Sugar: 12g | Vitamin A: 10446IU | Vitamin C: 81mg | Calcium: 91mg | Iron: 3mg

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    Reader Interactions

    Comments

    1. Sherri

      July 01, 2020 at 11:18 am

      5 stars
      I absolutely love everything about this dish! Hearty and healthy and totally delicious! 🙂

      Reply
    2. Heidi | The Frugal Girls

      August 02, 2021 at 5:34 pm

      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!

      Reply

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    Christie

    Hello! My name is Christie. I enjoy sharing Asian recipes from around the world. So that you can make them from the comfort of your own home. In my spare time, I enjoy spending it with my wonderful husband and two pups.

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