Vegan Japchae (Korean Glass Noodles Stir-Fry in 20 Minutes)

This vegan japchae is a quick 20-minute take on the classic Korean stir-fried glass noodles. Made with chewy sweet potato noodles, crisp vegetables, and a savory-sweet sesame sauce, it’s a colorful dish that works for weeknights, potlucks, or meal prep. Naturally gluten-free and customizable, this recipe is light yet satisfying - delicious hot or cold. If you’ve ever wanted an easy, healthy noodle dish that feels special but fuss-free, this is it.

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.

Course: Main Course, Side Dish

Cuisine: Asian, Korean

Keyword: japchae, japchae noodles, korean glass noodles, stir fried glass noodles, sweet potato glass noodles

Tried this recipe?Let us know how it was!