Vegan Japchae

Elevate your plant-based cooking game with this vibrant Vegan Japchae, a savory-sweet Korean noodle dish brimming with healthful, colorful ingredients. Made with chewy sweet potato glass noodles, this stir-fried delight is packed with tender shiitake mushrooms, crisp bell peppers, and wilted spinach, all coated in a rich, umami-packed sauce of soy sauce, sesame oil, and maple syrup. Quick to prepare in just 40 minutes, this recipe balances bold flavors with wholesome ingredients, making it both nourishing and irresistible. Perfect as a main course or a shareable side, Vegan Japchae offers a gluten-free and entirely plant-based take on a classic dish. For a finishing touch, sprinkle with toasted sesame seeds for a delightful crunch!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Begin by soaking the sweet potato noodles in hot water for about 10 minutes until they become pliable. Drain and set aside.

Step 2

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.

Step 3

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.

Step 4

Heat a large skillet over medium heat and add a splash of sesame oil. Sauté the minced garlic until fragrant.

Step 5

Add the sliced onion to the skillet and cook for 2-3 minutes until they start to soften.

Step 6

Toss in the carrots and red bell pepper, stir-frying for another 3 minutes.

Step 7

Add the shiitake mushrooms to the pan, cooking until they are tender and golden brown.

Step 8

Add the spinach leaves to the skillet and stir until they are just wilted.

Step 9

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.

Step 10

Continue to cook on low heat for another 3-5 minutes, allowing the flavors to meld and the noodles to absorb the sauce.

Step 11

Season with a pinch of black pepper and toss in the green onions.

Step 12

Remove the skillet from the heat and transfer the japchae to a serving platter.

Step 13

Garnish with toasted sesame seeds before serving.

Nutrition Facts

Serving size	(889.0g)

Amount per serving	% Daily Value*
Calories	824.0

Total Fat 37.1g	0%
Saturated Fat 5.2g	0%
Polyunsaturated Fat 11.7g
Cholesterol 0mg	0%
Sodium 1982.5mg	0%
Total Carbohydrate 113.3g	0%
Dietary Fiber 21.4g	0%
Total Sugars 41.8g
Protein 19.6g	0%

Vitamin D 18IU	0%
Calcium 416.8mg	0%
Iron 8.9mg	0%
Potassium 2575.7mg	0%

*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.

Source of Calories

Fat: 38.6%

Protein: 9.1%

Carbs: 52.4%