Easy Vegan Japchae

Savory and sweet, stir-fried noodles with veggies, this vegan japchae recipe is the perfect meal for any day of the week. Japchae is a popular dish in Korean cuisine and is typically prepared with a type of cellophane noodle made from sweet potato starch. The noodles are then mixed with veggies, meat, mushrooms, and seasoned with a combination of soy sauce and sesame oil. This simplified version uses easy ingredients you can find at any grocery store but is still delicious! 

Why you’ll love vegan japchae: 

• Easy: Prep this in legit only 5-minutes
• Budget-Friendly: The ingredients for this recipe are all budget-friendly and easy-to-find
• Flavorful: I love the flavors in this dish. The sweet & savory really hit the nail on the head

Ingredient Notes: 

Nabati Plant Eggz: Nabati Plant Eggz are here and I’m so excited about this vegan egg substitute because let’s face it, making flax eggs can be confusing when substituting in recipes and annoying. These eggz are made from ingredients you can pronounce, but primarily lupins, which are a type of legume that gives you that great egg consistency. 

Veggies: Swap out the veggies I’ve listed in the vegan japchae recipe below with anything you need to use up in your fridge or what’s in season. Basically, anything you’d throw in a stirfry is going to taste good in this recipe. 

How to make vegan japchae:

1. Bring a large pot of water to a boil and cook the sweet potato noodles as per the package instructions. Once cooked, strained, and lightly rinse in cold water to ensure they don’t stick together.
2. While the water boils, cook the Eggz by heating a large non-stick pot or pan on high heat.  Add the whole bottle of Nabati Eggz to the pan and cook for 5-7 minutes or until golden on all edges. Set aside.
3. To a large frying pan, heat the 1 tbsp. of sesame oil and cook down the onions, garlic, carrots, and red pepper. Cook for 5 minutes or until the carrots are tender.  To the pan, add the spinach and cook till wilted.  Stirring often to avoid burning.
4. To prepare the sauce, add all the ingredients to a small bowl and stir till combined.
5. To assemble the vegan japchae, add the Eggz, noodles, and sauce to the pot with the vegetables and stir/toss till combined.
6. Serve vegan japchae immediately.

Expert Tips & FAQ: 

Storage: This vegan japchae will last up to 1 week in a tightly sealed container in the fridge.

How to make this recipe gluten-free: If you are gluten-free, use tamari.

How do I make this low sugar? If you are trying to go refined sugar-free, only use maple syrup.

Other recipes you’ll love:

• Creamy Lentils with Spinach
• Maple Butter Roasted Acorn Squash
• Vegan Gluten-Free Stuffing
• Vegan Lentil Chili
• Lentil Shepherd’s Pie with Parsnip Mash

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Easy Vegan Japchae

• Author: Maria Koutsogiannis
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4-5 1x
• Category: Vegan Meals, Vegan Appetizers
• Cuisine: Asian-Inspired
• Diet: Vegan

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Description

This vegan japchae is a spin on a traditional Korean dish that is easy-to-make and perfect for a budget-friendly, yummy meal.

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Ingredients

Scale 1x2x3x

For the sauce:

4 Tbsp soy sauce or tamari

1 tbsp. maple syrup

2 tsp brown sugar

1 tbsp. spicy sesame oil

For the noodles:

1 tbsp. sesame oil

1 medium-sized white onion, finely chopped

3 garlic cloves, finely chopped

2 carrots, peeled and finely chopped

1 large red pepper, sliced or julienned (optional)

4 cups raw spinach

400–500g uncooked sweet potato glass noodles

1 package Nabati Eggz, cooked as per package instructions (I cooked the whole bottle in a large non-stick pan for 5–7 minutes or until golden and perfectly egg-like consistency)

2–3 tbsp. green onion, finely chopped

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Instructions

Bring a large pot of water to a boil and cook the sweet potato noodles as per the package instructions. Once cooked, strained, and lightly rinse in cold water to ensure they don’t stick together.

While the water boils, cook the Eggz by heating a large non-stick pot or pan on high heat.  Add the whole bottle of Nabati Eggz to the pan and cook for 5-7 minutes or until golden on all edges. Set aside.

To a large frying pan, heat the 1 tbsp. of sesame oil and cook down the onions, garlic, carrots, and red pepper. Cook for 5 minutes or until the carrots are tender.  To the pan, add the spinach and cook till wilted.  Stirring often to avoid burning.

To prepare the sauce, add all the ingredients to a small bowl and stir till combined.

To assemble the dish, add the Eggz, noodles, and sauce to the pot with the vegetables and stir/toss till combined.

Serve immediately.

Notes

The dish will last up to 1 week in a tightly sealed container in the fridge.

If you are gluten-free, use tamari.

If you are trying to go refined sugar-free, only use maple syrup.

You can use any vegetables you’d like in this dish.  The vegetables listed in the recipe are the traditional vegetables used in Japchae.

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Nutrition

• Serving Size: 5
• Calories: 176
• Sugar: 10.3g
• Sodium: 405.6mg
• Fat: 6g
• Saturated Fat: 0.8g
• Unsaturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 17.8g
• Fiber: 3.8g
• Protein: 3.1g
• Cholesterol: 0mg

Keywords: easy, cheap, noodles, korean, recipe