Vegan Japchae (Korean Stir Fried Glass Noodles) Recipe

I can’t wait to share my Vegan Japchae starring Sweet Potato Noodles, seasonal vegetables and sesame scented tofu, ready in under 30 minutes and naturally gluten free.

I get a little obsessed with Japchae, and this vegan take made me rethink everything about texture and color. The chewy sweet potato starch glass noodles dangmyeon soak up flavor without getting mushy, and a splash of toasted sesame oil adds that toasty pop that keeps you coming back for more.

It’s bright, a bit slippery, and surprisingly filling for something light. If you like bold, clean flavors and quick dinners, this Korean Stir Fry will make you curious about other pantry swaps you never tried, and yeah, you might eat it straight from the pan.

Ingredients

• Glass noodles are mostly carbs, chewy texture, gluten free, low in fat.
• Tamari gives salty umami, boosts savory depth, watch sodium levels.
• Toasted sesame oil adds kinda nutty aroma, rich flavor, use sparingly.
• Shiitakes add meaty umami, good fiber and B vitamins.
• Spinach is leafy green, iron rich, provides vitamins and gentle freshness.
• Carrot gives sweetness, color, crunchy bite, beta carotene and fiber.
• Garlic gives pungent kick, antimicrobial perks, small protein and flavor.
• Red pepper adds sweet crunch, vitamin C, bright color and freshness.
• Scallions give mild onion notes, green color, a fresh sharpness.
• Seeds add tiny crunch, nutty flavor, little extra fats and calcium.

Ingredient Quantities

• 8 oz sweet potato starch glass noodles dangmyeon about 225 g
• 3 tablespoons tamari or gluten free soy sauce
• 2 tablespoons sugar or 1 to 2 tablespoons maple syrup if you want it sweeter
• 2 tablespoons toasted sesame oil
• 2 tablespoons neutral oil for stir frying like grapeseed or vegetable oil
• 2 cloves garlic minced
• 1 small yellow onion thinly sliced
• 1 medium carrot julienned or thinly sliced
• 1 red bell pepper thinly sliced
• 3 to 4 scallions trimmed and cut into 2 inch pieces
• 3 cups packed baby spinach about 100 to 150 g
• 6 to 8 dried shiitake mushrooms or 1 cup fresh shiitake mushrooms sliced
• 1 tablespoon toasted sesame seeds
• Fresh black pepper and salt to taste

How to Make this

1. Rehydrate the dried shiitake if using them: pour very hot water over 6 to 8 dried shiitake and let sit 20 to 30 minutes until soft, then squeeze out any excess water and slice. If using fresh shiitake just slice and skip soaking.

2. Cook the glass noodles (dangmyeon): bring a large pot of salted water to a boil, add 8 oz noodles and cook 6 to 8 minutes until chewy but not mushy. Drain, rinse under cold water to stop cooking, drain well and cut the long strands with scissors a few times so they’re easier to eat.

3. Make the sauce: whisk together 3 tablespoons tamari, 2 tablespoons sugar (or 1 to 2 tablespoons maple syrup if you want it sweeter), 1 tablespoon toasted sesame oil and the minced 2 cloves garlic. Taste and adjust a little if you like it sweeter or saltier.

4. Toss the drained noodles with the remaining 1 tablespoon toasted sesame oil so they don’t clump, set aside.

5. Heat 2 tablespoons neutral oil in a large skillet or wok over medium high heat. Add the thinly sliced small yellow onion and stir fry until it starts to soften, about 2 minutes.

6. Add the julienned carrot, thinly sliced red bell pepper, sliced shiitake and the scallion pieces. Stir fry another 3 to 4 minutes until veggies are tender crisp. Season lightly with salt and fresh black pepper while cooking.

7. Add the packed baby spinach (3 cups) and stir just until wilted, about 30 to 60 seconds. Everything should still have some bite.

8. Add the noodles and the sauce to the pan, toss quickly and thoroughly so the sauce coats everything, cook 1 to 2 minutes so flavors marry. If it seems dry add a splash of the shiitake soaking liquid or a teaspoon of water.

9. Finish with 1 tablespoon toasted sesame seeds, a grind of fresh black pepper, taste and adjust salt or tamari if needed. Serve hot or at room temperature.

Equipment Needed

1. Large pot for boiling the noodles, you need lots of water so they have room to cook
2. Colander or fine mesh sieve to drain and rinse the dangmyeon
3. Large skillet or wok for stir frying the veggies and noodles
4. Cutting board and a sharp chef knife for slicing onion, peppers, shiitake and scallions
5. Kitchen scissors to shorten the long noodle strands and trim scallions
6. Heatproof bowl and measuring cup for soaking the dried shiitake and saving the soaking liquid
7. Small bowl plus whisk or fork to mix the tamari, sugar, sesame oil and garlic
8. Tongs or a sturdy spatula/wooden spoon to toss everything together and serve

FAQ

Vegan Japchae (Korean Stir Fried Glass Noodles) Recipe Substitutions and Variations

• Sweet potato glass noodles: swap for mung bean glass noodles (cellophane), potato starch noodles, or rice vermicelli — they won’t be as chewy but still work.
• Tamari or gluten free soy sauce: use regular soy sauce if gluten isn’t an issue, or coconut aminos for a milder, slightly sweeter gluten free option.
• Sugar or maple syrup: use brown sugar, coconut sugar, or agave syrup for a vegan sweetener, adjust to taste.
• Dried shiitake mushrooms: substitute fresh shiitakes or cremini (baby bella), or rehydrated dried porcini or wood ear for extra depth and chew.

Pro Tips

1. Don’t toss the shiitake soaking water, it’s pure umami. Squeeze the rehydrated mushrooms and save a few tablespoons of that liquid — add it at the end if the noodles seem dry, or reduce it a bit in a small pan to concentrate the flavor before mixing in.

2. Undercook the dangmyeon by a minute or two so they finish in the hot pan and stay springy. If they do get sticky rinse them well in cold water and immediately separate them with tongs or chopsticks, then toss with a little toasted sesame oil so they don’t clump.

3. Cook veggies quickly on very high heat and in small batches so nothing steams and goes mushy. Start with the densest items and add the soft ones last, and try to cut everything similar in size so it all finishes together.

4. Save some seasoning tweaks for the end. Always taste after tossing with sauce and be ready to add a splash of shiitake liquid, a squeeze of rice vinegar or lemon to brighten it, and a final drizzle of toasted sesame oil off the heat for aroma. Leftovers actually mellow and taste even better the next day so make a little extra.