Vegan Japchae - Korean Glass Noodles with Vegetables

Korean vegan chap chae on blue plate with wooden chopsticks.

Vegan Japchae - Korean Glass Noodles with Vegetables

For the sake of your own sanity, please make japchae vegan. No need to cook and slice meat and egg in this recipe, since you have enough things to do in your life already. You are enough, and the veggies are enough.

Course Main Course

Cuisine Korean

Keyword gluten free noodles, potluck recipes

Prep Time 20

Cook Time 20

Servings

Calories 341kcal

Author Agile Test Kitchen

Ingredients

8 oz dried sweet potato noodles or 1/2 of a 1 lb package
1 bu spinach
1 Tb oil
1/2 ea onion cut into 1/4" thick slices
1 ea carrot, large cut into matchsticks
1 lb shiitake or woodear mushrooms, julienned rehydrated in hot water if using dried
2 ea garlic cloves minced
2 Tb soy sauce or tamari for gluten-free option
2 Tb sesame oil
1 tsp sugar or sweetener of choice
1/4 tsp black pepper

Instructions

Set a large pot of water to boil, and chop vegetables if not already prepped.
Blanch spinach in the boiling water for 1-2 minutes. Remove from hot water, and rinse under cold water. Squeeze out the excess water and chop in half for more bite sized pieces. Set aside.
Bring the same pot of water back to a boil. Add the noodles and cook for 6-8 minutes until the noodles are no longer chewy. Drain and rinse under cold water. Cut with scissors a couple times to make the noodles more manageable to stir fry.
Heat a nonstick pan or other large pan that can accommodate all the noodles under medium high heat. Add the onion and cook for 1-2 minutes to remove some of its rawness. It does not need to be completely soft. Season with a bit of salt.
Add the carrot to the and cook 2-3 minutes until they start to soften. Season with a bit of salt.
Add the mushrooms to the pan and cook 2-3 minutes until the mushrooms are shrunken and shiny from being cooked thoroughly. Season with a bit of salt.
Add the spinach and garlic. Season with a bit of salt. Stir fry for 1-2 minutes for the spinach to heat through. Add a little more oil if your veggies are starting to stick to the pan.
Add the drained noodles and remaining ingredients to the pan. Cook for 3-5 minutes until the noodles are heated through.
Season with additional soy sauce/tamari and sesame oil if desired. Serve hot or room temperature.

Notes

Use a nonstick wok/pan or seasoned wok or cast iron pan because these noodles will start to stick.
Since it can be served at room temperature, this makes an ideal potluck dish.
If refrigerated, the noodles must be reheated in the microwave or stove top. The noodles will turn brittle and unedible if cold.
For a shortcut method, skip rinsing the noodles in cold water and stir frying them with the vegetables. Simply mix together the cooked vegetables, sauce, and hot noodles after cooking.

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