4.9 from 51 votes
Vegan Japchae (Korean Glass Noodles)
A vegan alternative to the traditional Japchae using tofu as the main protein. Sweet Potato Noodle Stir Fry.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 people
Calories: 411 kcal
Course:
Main Course
Cuisine:
Korean
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.
Cup of Yum
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
Calories
411kcal
(21%)
Carbohydrates
78g
(26%)
Protein
8g
(16%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
3g
Sodium
59mg
(2%)
Potassium
539mg
(15%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
8557IU
(171%)
Vitamin C
34mg
(38%)
Calcium
162mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 411
% 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.