This easy vegan japchae is a classic Korean stir-fried glass noodle dish packed with colorful vegetables and tossed in a flavorful savory-sweet sauce. Ready in just 20 minutes, this light yet satisfying dish is great for meal prep, and kids love it too! Even better, this dish is naturally gluten-free, making it a perfect option for those with allergies.
For more gluten-free comfort foods, try my cozy Garlic Bok Choy Noodle Soup.
Why You’ll Love This Vegan Japchae Recipe
- Fast and fuss-free: the ultimate easy vegan japchae for weeknights.
- Chewy, springy japchae noodles coated in a glossy japchae sauce.
- A colorful bowl of stir-fried glass noodles with vegetables.
- Naturally vegan, gluten-free and an allergy-friendly Korean noodle dish (with soy-free swaps).
- Perfect for meal-prep vegan japchae - reheats well and also works as a refreshing glass noodles salad.
What Is Japchae? (Korean Glass Noodles Stir-Fry)
Japchae literally means “mixed vegetables.” It’s a beloved Korean celebration dish, often served at holidays, birthdays, and weddings. Traditionally made with beef and egg, this version is completely plant-based, making it vegan japchae without losing any of the flavor.
The Korean sweet potato glass noodles (dangmyeon) are the star ingredient. These Korean glass noodles are made of just starch and water, but when boiled, they become chewy and glossy, unlike rice noodles.
Quick Add ons:
Glass noodles vs rice noodles: Glass noodles are chewy and translucent, while rice noodles are softer and opaque.
Glass noodles vs vermicelli: Glass noodles are made from pure starches making them more chewy, while vermicelli are often made from rice flour making them less starchy and softer in texture.
For authentic Korean japchae, you’ll want the Korean sweet potato glass noodles (dangmyeon). The Spruce Eats has a helpful guide if you’re curious about all the varieties.
Vegan Japchae Ingredients (What You Need)
Here's a breakdown of everything you'll need to make stir-fried glass noodles with vegetables.
- Sweet Potato Glass Noodles (Dangmyeon): The chewy base of every Korean glass noodles recipe. Glass noodles gluten free? Yes! Naturally wheat-free.
- Veggies: Mushrooms, carrots, onions, chives, and peppers. Adds crunch and color.
- Japchae Sauce: Garlic, sesame oil, rice vinegar, and maple syrup, and tamari sauce → gluten-free vegan japchae recipe. Optional: For a spicy japchae - Try adding some gochujang paste.
Substitutions
- Tamari Sauce: Coconut aminos for soy-free a option or low sodium sodium soy sauce (if no allergies to soy or gluten)
- Maple Syrup: Brown sugar, agave, or coconut sugar works too.
- Serrano Peppers: Bell peppers for a mild version (I usually stick to bell peppers when prepping for my kids).
- Shiitakes: Zucchini or oyster mushrooms if shiitakes aren’t handy.
- Oil: Olive oil + sesame seeds if you’re out of sesame oil.
How to Make Vegan Japchae (Step-by-Step)
Once you learn how easy it is to make vegan japchae, you'll be making this recipe on repeat! Just follow my steps for the best results.
Preparation
Wipe the mushrooms and wash the other vegetables. Peel and thinly slice the red onions, carrots, and mushrooms and chop the chives into 2-inch pieces. Slice the red chilis. If you prefer less heat, remove the seeds before slicing.
Cooking
Step 1: Boil noodles according to the glass noodles package until translucent. Drain and rinse them under cold water. Roughly cut the noodles with a pair of kitchen shears, transfer them to a mixing bowl, and toss with oil so the chewy noodles stay glossy.
Step 2: Heat oil in a large skillet or wok over medium-high. Add the mushrooms and stir-fry until golden brown. Lightly season with salt and tamari sauce to enhance the umami taste, then remove from the pan and transfer to the bowl with the noodles.
Step 3: Back to the same skillet. Add a bit more oil, and turn the heat down to medium. Stir-fry onions and carrots. Stir in the garlic - just make sure not to burn it.
Step 4: Toss in the red chilis, Chinese chives, a pinch of salt, and season with some tamari sauce. Mix it well, while keeping the vegetables crisp. Remove from the heat, and transfer the vegetables to the mixing bowl with the glass noodles.
Step 5: Add maple syrup, rice vinegar and the remaining salt and tamari sauce to a medium-sized bowl. If you like spicy (like me), add a tablespoon of gochujang paste too. Whisk together to make shiny japchae sauce. Pour over the japchae sauce over the stir-fried noodles, and toss until everything is coated with the sweet and savory sauce (I like to use tongs when tossing noodles).
Step 6: Taste and adjust the seasonings to suit your preferences. Garnish the stir-fried glass noodles with sesame seeds, add chili flakes or your favorite chili garlic sauce for a spicy vegan japchae.
Pro Tips
- Don’t overcook - chewy noodles are the goal.
- Keep veggies crisp for the best stir-fried glass noodles texture.
- Always taste and tweak the japchae sauce - some prefer sweeter, others saltier.
- Toss gently with tongs so your noodles don’t break.
- Double the sauce and use it later on tofu, rice bowls, or glass noodles salad.
Time-Saving Tips
- Cook noodles ahead for batch-prep vegan japchae (store up to 3 days).
- Make extra sauce and keep it ready for quick meals.
- Go one-pan - skip the tradition of cooking each ingredient separately.
- Use pre-cut or frozen stir-fry veggies for speed (though downside to frozen veggies - they don't stir-fry as crisp).
- Japchae works hot or as a cold vegan japchae recipe, making it perfect for lunches or picnics.
Meal Prep & Storage
This is my forever meal-prep vegan japchae hack:
- Boil noodles, toss with oil, and store for 3 days.
- Sauce lasts 5 days in the fridge.
- Chop veggies in advance for a head start.
- Store everything separately to keep the best texture.
Are Glass Noodles Healthy?
Yes. They’re low in fat, naturally gluten-free, and lighter than wheat pasta.
- Glass noodles calories: 160–190 per serving.
- Glass noodles carbs: Around 40g per serving.
- Glass noodles nutrition: Mostly carbs, but low-fat and easy to pair with veggies or protein.
Glass noodles vs rice noodles are slightly lower on the glycemic index. Add plenty of veggies and you’ve got a healthy vegan japchae recipe that’s balanced and satisfying. Hapa Family Table even calls them a healthier option.
Storage and Reheating
- Fridge: 3–4 days.
- Freezer: 2 months (store noodles and veggies separately).
- Reheat: Toss in a skillet with tamari or water until glossy.
Or skip reheating - cold vegan japchae noodles straight from the fridge are just as good.
FAQs
Yes. Since glass noodles are gluten free. Plus, in this recipe we are using tamari for an easy gluten-free vegan japchae recipe.
What are glass noodles made out of?
They’re usually sweet potato starch and water. These potato glass noodles are also sold as glass sweet potato noodles or Korean japchae noodles.
After rehydrating the noodles, it’s best to rinse them in cold water to remove excess starch. From there, you’ll easily be able to add them to the wok (or pan) without them sticking together.
Either way. Serve warm as cozy comfort food, or chilled as a glass noodles salad.
It’s all about balance. Salty-sweet from tamari and maple syrup, nutty from sesame, with chewy noodles and crisp veggies.
Yep. Low-fat, veggie-packed, and lighter in japchae calories compared to other noodle dishes. Add tofu if you want more protein.
Serving Ideas
- Big bowl for dinner - add crispy baked tofu or spicy gochujang tofu.
- Small side plate as banchan-style japchae with kimchi or spicy cucumber salad.
- Serve hot, room temp, or as a cold vegan japchae recipe.
- Great for potlucks - fresher than Trader Joe's or Costco japchae and naturally vegan.
More Vegan Noodles You’ll Love
If you enjoyed this vegan japchae, you’ll love trying out more slurp-worthy noodle bowls. Each one is easy, comforting, and totally plant-based.
Vegan Japchae (Korean Glass Noodles Stir-Fry in 20 Minutes)
DESCRIPTION
INGREDIENTS
- 1 packet (453 grams) Korean glass noodles (sweet potato noodles)
- 4 tablespoon toasted sesame seed oil
- 1 tablespoon garlic minced or paste
- 4 teaspoon tamari sauce or low sodium soy sauce (if not allergic to gluten)
- ½ teaspoon sea salt
Japchae Sauce
- ¼ cup rice vinegar
- ¼ cup tamari sauce or low sodium soy sauce (if not allergic to gluten)
- ¼ cup maple syrup
- 1-2 teaspoon salt
- 1- 2 teaspoon gochjang paste optional for a spicer version
Vegetables
- 5 cups shiitake mushrooms sliced
- ½-1 cup red serrano peppers (or bell peppers for a milder version) thinly sliced
- 1 cup carrots julienne cut
- 1 cup red onions thinly sliced
- 1-2 cups Chinese chives chopped 2" long
METHOD
Prep
- Thinly slice the mushrooms, onions, and carrots (julienne). Chop the chives into 2-inch pieces. Cut the stems off the red serrano peppers, and then slice them in half lengthwise to remove the seeds (if you prefer less spice). Note: If you are going with red bell peppers for a milder version, then no need to deseed the pepper.
- Make sure you have all the ingredients measured out and ready to go before you start.
How to cook glass noodles
- In a large pot, cook noodles in boiling water till they become completely clear and translucent. Or follow the package directions. Note: Sweet potato glass noodles cook quickly, so taste-test often to avoid mushy noodles.
- Once cooked, drain the noodles and rinse them with cold water to stop them from cooking further and to prevent them from sticking together.
- Use kitchen shears to snip the noodles into shorter, more manageable lengths. Place the noodles in a large mixing bowl and toss with 1 tablespoon of oil to keep them from clumping.
Stir-fry the vegetables
- Heat 2 tablespoon of sesame oil in a skillet or wok over medium-high heat. Add the sliced mushrooms and stir-fry until they are soft and golden brown. Stir in ¼ teaspoon of salt and 2 teaspoon of tamari sauce. Then remove from heat and transfer the mushrooms to the large mixing bowl with the noodles.
- Use the same skillet and add 1 tablespoon of sesame oil over medium heat. Add the onions and cook for 30 seconds. Then toss in the carrots and cook for another 30 seconds.
- Add the garlic and cook for 1 minute while constantly stirring to avoid it from burning. Then toss in the red peppers and chives.
- Season with ¼ teaspoon of salt and 2 teaspoon of tamari sauce. Mix everything well.
- Remove from the heat and add this vegetable mixture to the large mixing bowl with the noodles and mushrooms.
Combine and finish
- Add maple syrup, vinegar, tamari sauce, and salt into a separate bowl. Whisk together to make gluten-free vegan japchae sauce. Note: If you prefer extra heat and flavor, then whisk in 1 tablespoon of gochujang paste.
- Pour over the japchae sauce into the mixing bowl with the stir-fried vegetables and noodles. Gently toss all the ingredients until everything is evenly combined and coated in the sauce.
- Taste and adjust the seasoning (salt, tamari, or maple), if needed.
- Garnish with sesame seeds just before serving.
NOTES
- Sweet potato glass noodles cook quickly — taste-test often so they don’t get mushy.
- Slice veggies into thin, even matchsticks so they cook quickly and keep their crunch.
- Cook the mushrooms first so they get golden and umami-rich before mixing with the veggies.
- Keep stir-frying fast and hot — the veggies should stay crisp, not soggy.
- Taste the sauce before tossing — you can adjust sweetness, saltiness, or acidity to match your preferences.
- Use tongs, not a spoon, to toss the noodles gently so they don’t tear.
- Japchae tastes great warm, room temp, or cold, so it’s perfect for meal prep.
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