Looking for a delicious and colorful dish that highlights the beauty of plant-based cooking? This Vegan Japchae (Korean Glass Noodles) Recipe is here to brighten up your dining table! Made with sweet potato noodles and a variety of fresh vegetables, it’s a dish that’s both visually appealing and packed with flavor. Perfect for a weeknight dinner or a special gathering, this recipe showcases the versatility of vegan ingredients.
The beauty of this Vegan Japchae lies in its balance of textures and tastes. The chewy glass noodles are complemented by crisp vegetables and a savory sauce, making every bite a delightful experience. Plus, this dish is incredibly easy to prepare, allowing you to whip up a satisfying meal in no time. Whether you’re a seasoned cook or just starting your culinary journey, this recipe is a fun way to explore Korean cuisine.
Traditional Vegan Japchae Recipe
In this Vegan Japchae (Korean Glass Noodles) Recipe, you’ll enjoy a harmonious blend of flavors. The dish features a medley of vibrant vegetables stir-fried to perfection, combined with chewy glass noodles and a savory soy sauce mixture. It’s a delightful blend of sweet, salty, and umami flavors that will leave your taste buds dancing.
This recipe is not just about taste; it’s also visually stunning with an array of colors from the vegetables. You’ll find yourself enjoying the freshness of bell peppers, carrots, and spinach, all tied together with the subtle sweetness of the noodles. It’s a complete dish that’s sure to impress.
Ingredients
- 8 oz sweet potato glass noodles (Japchae noodles)
- 1 tablespoon vegetable oil
- 1 medium onion, thinly sliced
- 1 cup carrots, julienned
- 1 cup bell peppers (red and yellow), thinly sliced
- 1 cup spinach, roughly chopped
- 3 cloves garlic, minced
- 4 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon sugar or maple syrup
- 1 teaspoon sesame seeds for garnish
- Chopped green onions for garnish
Instructions
- Prepare the Noodles: Boil water in a pot and cook the glass noodles according to package instructions until tender. Drain and rinse under cold water to stop the cooking process. Set aside.
- Sauté the Vegetables: In a large skillet or wok, heat the vegetable oil over medium heat. Add the sliced onion and garlic, and sauté until fragrant. Then, add the julienned carrots and bell peppers, cooking until they are tender but still crunchy.
- Combine Noodles and Sauce: Add the cooked glass noodles to the skillet with the vegetables. In a small bowl, mix the soy sauce, sesame oil, and sugar (or maple syrup). Pour the sauce over the noodles and toss everything together until evenly coated.
- Add Spinach: Gently fold in the chopped spinach and stir for a couple of minutes until it wilts. Adjust seasoning if necessary.
- Serve: Remove from heat and transfer to a serving dish. Garnish with sesame seeds and chopped green onions. Enjoy your flavorful Vegan Japchae warm or at room temperature.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 180kcal
- Fat: 7g
- Protein: 4g
- Carbohydrates: 28g
