Vegan Japchae (Korean Glass Noodles)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
4 people
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Calories
411 kcal
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Course
Main Course
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Cuisine
Korean
Vegan Japchae (Korean Glass Noodles)
Description
This Vegan Japchae preparation involves air-frying tofu cut into thin strips with a light coating of oil to achieve a slightly crisp texture without deep frying. Sweet potato starch noodles are cooked separately and tossed with a little sesame oil to prevent sticking.
Vegetables are thinly sliced and cooked individually to maintain their distinct textures and flavors: onions, carrots, bell peppers, shiitake mushrooms cooked with tamari and a bit of sugar and water, and green onions added last. This sequential cooking preserves freshness and prevents overcooking.
The japchae sauce balances salty tamari, toasted sesame oil, sweet maple syrup, and liquid to bind the dish. Combining all components ensures the noodles and vegetables are evenly coated, creating a harmonious blend of soft noodles, tender-crisp vegetables, and savory tofu. This dish serves well as a main or side dish in vegan meals.
Ingredients
- 9 oz tofu firm
- 9 oz sweet potato starch noodles
- 1 onion or ½ big onion, small
- 2 carrot small
- 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 syrup
- 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.
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.
Vegetables
- Prepare the vegetables by thinly slicing the onion, carrots, bell pepper, shiitake mushrooms, and green 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.
- Cook the spinach in boiling water for about 2 minutes or until wilted.
- Combine the wilted spinach with finely chopped or pressed garlic and a teaspoon of sesame oil and add with the rest of the vegetables.
- 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.
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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 411 kcal
% Daily Value*
| Calories | 411kcal | 21% |
| Carbohydrates | 78g | 26% |
| Protein | 8g | 16% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 59mg | 2% |
| Potassium | 539mg | 11% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 8557IU | 171% |
| Vitamin C | 34mg | 38% |
| Calcium | 162mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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