Vegan Japchae
Experience the vibrant flavors of Vegan Japchae, a plant-based twist on the classic Korean stir-fried noodle dish. This recipe showcases springy sweet potato noodles tossed in a savory-sweet sauce made with soy sauce, maple syrup, and sesame oil. A medley of colorful vegetables—including spinach, carrots, shiitake mushrooms, and bell peppers—adds texture, nutrition, and visual appeal. The dish is seasoned with fragrant garlic, black pepper, and finished with green onions and a sprinkle of toasted sesame seeds for a nutty crunch. Quick and easy to prepare in just 40 minutes, this wholesome meal is perfect for weeknight dinners or a crowd-pleasing vegan option at your next gathering. With its gluten-free noodles and bold flavors, Vegan Japchae is a celebration of Korean cuisine that's both healthy and satisfying!
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Recipe Information
Ingredients
- 200 grams sweet potato noodles
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 1 tablespoon maple syrup
- 3 cloves garlic cloves
- 1 medium onion
- 1 medium carrot
- 1 medium red bell pepper
- 100 grams shiitake mushrooms
- 100 grams spinach leaves
- 3 stalks green onions
- 2 tablespoons toasted sesame seeds
- 1 pinch black pepper
Instructions
Begin by soaking the sweet potato noodles in hot water for about 10 minutes until they become pliable. Drain and set aside.
In a small bowl, mix 2 tablespoons of sesame oil, 3 tablespoons of soy sauce, and 1 tablespoon of maple syrup to form the sauce.
Mince the garlic cloves. Slice the onion, carrot, and red bell pepper into thin strips. Thinly slice the shiitake mushrooms and chop the green onions.
Heat a large skillet over medium heat and add a splash of sesame oil. Sauté the minced garlic until fragrant.
Add the sliced onion to the skillet and cook for 2-3 minutes until they start to soften.
Toss in the carrots and red bell pepper, stir-frying for another 3 minutes.
Add the shiitake mushrooms to the pan, cooking until they are tender and golden brown.
Add the spinach leaves to the skillet and stir until they are just wilted.
Reduce the heat to low, add the drained noodles to the skillet, and pour in the sauce mixture. Toss everything together gently to coat the noodles and vegetables evenly.
Continue to cook on low heat for another 3-5 minutes, allowing the flavors to meld and the noodles to absorb the sauce.
Season with a pinch of black pepper and toss in the green onions.
Remove the skillet from the heat and transfer the japchae to a serving platter.
Garnish with toasted sesame seeds before serving.
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.1 g | 48% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 11.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 41.8 g | ||
| Protein | 19.6 g | 39% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 417 mg | 32% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2576 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
