Add the noodles to the pan, then toss with the cooked vegetables, mushrooms, and marinade.Ĭlick here to PIN this recipe for later! Commonly asked questionsĬan you use a different type of noodle? Sweet potato glass noodles are my favorite, and authentic to Korean japchae.Cook the mushrooms with a drizzle of the marinade.If you are in a hurry, cook the vegetables all together. We do this to be sure that each vegetable is cooked perfectly, and remains slightly crunchy. Cook the vegetables one at a time (but onions and garlic together).Make a marinade by combining soy sauce, sesame oil, and maple syrup in a bowl.Mince garlic, and chop spinach or broccoli. Thinly slice a red bell pepper, onions, and shiitake mushrooms. Use a julienne peeler to create thin slices of carrot.

You’ll notice the noodles are very very long, so either break them before cooking, or cut them with kitchen scissors after they have cooled. Drain the noodles and rinse them with cold water to stop the cooking. Boil water and cook the noodles for 5 minutes (or follow package instructions).

Start by preparing the sweet potato starch noodles.

Use tamari to make the noodles 100% gluten-free. Soy sauce: I use either Kikkoman or San-Ji soy sauce. I like to slice them thinly and cook them with the noodle marinade for serious flavor and a meaty texture. Shiitake mushrooms: Use fresh shiitake mushrooms for the best texture. There are many varieties and brands of sweet potato starch noodles, and for this dish I used noodles made with purple sweet potato. You can find these noodles at your local Korean grocery store or online. Sweet potato starch noodles: In Korean they are called dangmyeon. The ingredients for vegan japchae-style noodles are very simple and delicious. The vegetables add lots of flavor, but they also fill the noodles with beta-carotene, fiber, protein, vitamin C, and antioxidants. Whenever I make japchae style noodles I add carrots, red bell pepper, shiitake mushrooms, broccoli or spinach, and onions. Vegan japchae is still a nutritious meal because fresh stir-fried vegetables and mushrooms are just as important as the noodles. Their appeal is in their amazing texture, and ability to soak up the sauce in which they are stir-fried. These delightfully chewy noodles have a low glycemic index, but other than that, they don’t offer much nutrition. Japchae is made using sweet potato starch noodles, aka glass noodles. The result is delicious, healthy, and filling noodles I can enjoy any day of the week! Health benefits of vegan Japchae Now that I live far from NYC, I’ve started making my own japchae at home using sweet potato starch noodles I buy at my local Korean grocery store. They are each nestled on the same busy street in the heart of K-Town, and they both serve delicious stir-fried glass noodles, aka japchae. I’m a huge fan of Korean food! When I lived in New York City, two of my favorite restaurants specialized in Korean food––Hangawi and Woorijip.

Sweet potato zoodles