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Korean glass noodle stir fry with vegetables on round blue plate with chopsticks.
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Korean glass noodle stir fry with vegetables on round blue plate with chopsticks.
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Home » Noodles

Japchae Recipe Vegan (Korean glass noodles made simple)

Published: Sep 3, 2019 · Updated: Jan 19, 2025 · This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases at no extra cost to you.

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Japchae noodles pinterest image
Korean glass noodle stir fry with vegetables on round blue plate with chopsticks.

For the sake of your own sanity, please make japchae vegan.  No need to cook and slice meat and egg in this recipe, since you have enough things to do in your life already. You are enough, and the veggies are enough.

Korean vegan sweet potato noodles and vegetables with chopsticks.
Japchae is a dish originally invented for Korean royalty in the 17th century. It is still used as a celebratory food for parties and special occasions.

This is a one pot meal that could only be enhanced with some piquant side dishes such as Quick, Vegan Cucumber Kimchi (in 30 minutes!), napa cabbage kimchi, or angry, smashed cucumbers.

What are japchae noodles?

Sometimes spelled Chap Chae or referred to as Korean glass noodles, these are gluten free noodles that just might make you throw rocks at your grandma.  

They are clear noodles made from sweet potato starch.  They take about 6-7 minutes to cook in boiling water and have a somewhat chewy texture and neutral flavor.

Because of their "Swiss" status, they wear the colors and flavors of whatever you put into it, and they can be served at room temperature. Soy sauce (or tamari) and sesame oil are classic seasonings for these noodles.

While chapchae noodles are classically used in this dish, they are also found in warming Korean soups such as yukgaejang and seolleongtang, a beef bone broth.

They are known as dang myun vermicelli in Korean.

What japchae noodles are not

Japchae noodles are made from sweet potato starch.  They are not:

  • Sweet potatoes cut with a spiralizer to look like noodles
  • Mung bean noodles, also called glass noodles, used in Chinese, Thai, and Vietnamese cuisines

Are japchae noodles healthy?

They are gluten free, but they are made from a starch just like wheat noodles.  The question is whether sweet potato starch is healthier than wheat flour.

Looking at the nutrition info for the Sempio brand of sweet potato noodles, a ½ pound of noodles yields:

  • 792 calories
  • 0 g fat
  • 22 g sodium
  • 198 g carbohydrates
  • 0 g protein
  • 0 vitamins

A ½ pound of noodles, yields approximately 4 c of cooked pasta.  See the recipe card below for full nutrition info of these noodles using the japchae recipe.

It has no vitamins because it is not enriched with vitamins as many wheat pastas are.  In addition, it has no fat or protein, just carbs.

These are definitely not keto-friendly noodles, but they are gluten free.  Unlike wheat noodles, you won't miss the lack of cheese 0r cream making these noodles a great dairy free recipe option too.

Substitute for sweet potato noodles

If you don't care to search for Korean sweet potato noodles, you could also use mung bean noodles or angel hair wheat pasta.

But in all honesty, if you don't have them, you may as well make a different dish.

There are many brands available, but I have not found a distinguishable difference between them.

What is japchae made of?

Simple ingredients are transformed into a splendid mixed noodle dish. (Unfortunately, the onion was bitter and missed the photo shoot above).

You will need:

  • Korean sweet potato noodles
  • Onion - for umami
  • Carrots - for sweetness
  • Spinach - for dark green vegginess
  • Shiitake mushrooms or woodear mushrooms (fresh or rehydrated from the dried version) - for earthiness

The Secret Sauce

  • Soy sauce (or Tamari sauce)
  • Fresh minced garlic
  • black pepper
  • A touch of sugar 

Authentic Japchae recipe 

If you want to make it “authentic” here is what not to do.  Don't add whatever you have in your fridge such as red bell peppers, tofu, and kale. 

Keep out the swiss chard, and don't even think about button mushrooms, asparagus, and green beans.  

This dish is traditionally made with beef strips, egg strips, spinach (or other Korean dark leafy green), carrots, onion, and shiitake or woodear mushrooms.

Go to any Korean supermarket, and you'll see the japchae with the vegetables listed above wrapped in plastic on styrofoam trays.

Go to a Korean restaurant, and you might see a different version of japchae.

Restaurant Japchae

Order japchae at Gen Korean BBQ House, and all you will get is the noodles.  They don't even bother adding vegetables because that would be too much work.

So why are we doing this?

How to make japchae better @home

Trust me, I'm the last person that wants to invest disposable time making Asian rainbow noodles.  But you can make a much nicer version at home with these seemingly simple steps.

  1. Use organic spinach and carrots
  2. Don't add too much sugar or oil.  It can tend to be too sweet or greasy.
  3. Make it with love in your heart (the hardest part when there is so much darn chopping and stir frying in this dish that is an exercise in patience).
  4. Make a ton of it and bring to a potluck.  There are only so many dishes that actually taste good at room temperature.

Can you eat japchae cold? 

No.

The noodles will turn hard, opaque, and crunchy.  You need to microwave or stir fry to get them to at least room temperature.

For that reason, this dish is best served and consumed the same day it is made.

You can, however, eat japchae at room temperature, the most common way it is served.

Japchae on a blue plate with a side dish of red kimchi on a green checked dish towel.
These noodles are commonly served with a side of kimchi for a little pick me up between bites.

Best Japchae techniques

I researched 3 Korean cookbooks (Practical Korean Cooking,  The Korean Kitchen, and Lee Wade's Practical Korean Cookery) for this recipe, they all had these commonalities:

  1. Rinse the noodles in cold water after cooking
  2. Stir fry the noodles in the pan.  Don’t just toss with the sauce like a salad.
  3. The seasoning is garlic, sugar, soy sauce/tamari, and sesame oil. Two of the recipes included black pepper. 

Spicy japchae recipe

Did you want to make this spicy?  That’s an interesting question, since it is not traditionally made spicy.  Instead, you would eat it with kimchi or other Korean side dishes. 

You could add some jalapenos stir fried. Or better yet, just squeeze on sriracha sauce on top of your plate, so not everyone has to eat it spicy. 

Japchae was originally Vegan

In the Korean language, jap means mix and chae means vegetable.  Japchae translates to mixed vegetables, and originally, this dish invented in the 17th century was vegan.

According to the Chosun Ilbo: Daily News of Korea, the dish was invented during the Chosun dynasty as a dish for the king's party.

It wasn't until the 20th century that meat and noodles were added.  For the 21st century, let's keep the noodles and skip the meat.

How to make Vegan Japchae

Step 1: Boil Water

The first thing you need to do is get a large pot of water on the stove to boil.  This may take a while, so get it started while you go to Step 2.

Step 2: Chop vegetables

Whether using fresh or dried shiitake mushrooms, the stem needs to be removed, since it is too tough to eat. Save for stock.

Remove the stem from shiitake mushrooms.  (It's too tough to eat).  Slice ¼" thick.

To slice carrots into matchsticks, cut thin slices on the bias. Then julienne those ovular slices.

Slice the carrots into matchsticks.  You can do this by first slicing on the bias into thin ovals, and then slicing those ovals into matchsticks.

Or buy pre-shredded carrots.

Or use a mandoline.

Or use this julienne cutter.

Seriously, chopping this carrot is the most painful part of this dish.

Do you really have to have the carrot?  Since you don't have meat or egg in this dish, yes.  It also makes it very "authentic".

Don't forget onion (like I did)!  Slice onion ¼" thick.

Step 3: Blanch spinach

Spinach in a hot stock pot of water for Korean chap chae noodles.
Spinach cooks very quickly. As soon as you drop it in, it just needs about a minute of stirring before you can remove them.

Now the pot should be boiling.  Drop in a bunch of washed spinach.

Stir for 30 seconds until the spinach is completely wilted and remove.  Leave the pot on the stove to return to a boil for the noodles.

Blanched spinach in a bowl covered with cold water.
Shock the blanched spinach in cold water and drain immediately. A pro chef doesn't let the vegetables bathe in the water.

Rinse under cold water to stop the cooking.  Ice water would be great if you have it. (I don't).

Drain spinach and squeeze out the excess water.  Chop in half to make the pieces a little more bite size. This technique is very much like the popular Korean sesame spinach side dish.

Step 4: Cook noodles

Korean sweet potato noodles for japchae in a stock pot with water.
Use the same water you cooked the spinach in for the noodles, so you don't have to bring a 2nd pot of water to boil.

After the pot has returned to a boil, you can use the same water to cook the noodles.

Is that odd?  No, it's standard practice in restaurants.  There is usually a boiling pot of water is used to cook all types of vegetables, so every cook doesn't have to bring their own pot of water to a boil.

Do you need to presoak the noodles?

According to the package directions for the Sempio brand of noodles, they advise soaking the noodles first in warm water for 20 minutes, and then cooking them in boiling water for 6-7 minutes.

Of course, they don't tell you why you should soak the noodles first but expect you to blindly follow their directions.

My guess is that the noodles are softened, and it makes them easier to thoroughly cook in the boiling water.

Sweet potato noodles are tough, and you do not want to undercook these guys because your noodles will be too chewy.

However, I tried cooking the noodles by soaking first and not soaking and didn't notice much difference.

So, I don't bother to presoak the noodles.  I have enough on my mind already, as you probably do too.

Korean sweet potato noodles for chap chae in a colander with scissors.
The noodles should be rinsed in cold water for best texture and also cut a few times to make them easier to eat.

Once the noodles have boiled for 6-7 minutes, taste a strand to make sure it is cooked.

If too chewy, cook for another 1-2 minutes and taste again.

Drain, and rinse under cold water.  Then give it a few snips with scissors to make them more manageable to eat.

Do you have to rinse the noodles?  No. The shortcut method is to just toss the noodles hot with the seasoning and vegetables.

However, I do find cold stir fries more effectively in the pan than hot ones, and stir frying these noodles results in better flavor.

Step 5: Cook Veggies

Julienned carrots in a pot with oil in a pan.
Start with onion (not pictures) then add carrots to the pan. You could also cook each vegetable separately, but instead we're adding them to the pan in order of cooking time.

Using the same pot that you boiled the noodles in, return to the stove and bring to medium heat.

Add the oil and onion, and stir fry for 2-3 minutes until the onions loose their rawness.  They don't need to be completely soft.

Add the carrots, and stir fry for 2-3 minutes until the carrots are softened.  They shouldn't be crunchy but soft.

Also, be sure to add salt.  Pro chefs season each element as they go.

Sliced shitake mushrooms and carrots in a silver stock pot.
Be sure to add a little sprinkle of salt, so you're seasoning each vegetable as you go. That will also help draw out the liquid from the vegetables, so your pan won't get too dry.

Next, add the sliced mushrooms to the pot.  Add salt!  Since pro chefs season as they go.

Stir fry for 2-3 minutes until the mushrooms are shrunken and shiny from being cooked.

Julienned carrots and sliced shitake mushrooms cooking in a pot with silver tongs.
Make sure the mushrooms are fully cooked before moving on to the spinach. Almost at the 7th inning stretch!

Add the drained, squeezed, and chopped spinach.  Stir fry for 1-2 minutes, and do add salt again to season.

Also add the chopped garlic!

Vegetables for Korean japchae stir fried in a pot with tongs.
The spinach and garlic just need 1-2 minutes to heat through and get acquainted with everyone else.

Step 4: Stir fry noodles

Now it's time to take this relationship to the next level by adding the drained sweet potato noodles.

Korean japchae being stirred in a silver pot with tongs.
Once you add the noodles, you're going to need to add some elbow grease to make sure the vegetables are integrated properly.

Add the sesame oil, soy sauce or tamari, and sugar and stir.

Keep tossing and tossing, else those noodles start sticking.

If it does start to clump together too much, add a touch of water as needed to help loosen up the noodles.

But keep stirring until the sauce has dispersed and the noodles are heated through.  This will take 3-5 minutes.

Check for seasoning.  Add more soy sauce or tamari if you'd like more saltiness.

Step 5: Serve hot or at room temp

Close up of Korean japchae glass noodles on blue plate.
You can make this dish a few hours ahead of time and let it sit on the counter covered, since there is no meat or egg to worry about spoiling at room temperature.

Finally, all that work, and it's time to feast on the fruits of your labor.

Serve hot or at room temperature.  This dish is typically eaten at room temperature making it an ideal potluck dish.

If you have leftovers, refrigerate and reheat either by stir frying on the stove or the microwave.

Shortcut Method

If you’re making this for 500 people (as I have in my storied cooking past), there is NO WAY, I’m rinsing the noodles in cold water or stir frying the noodles.  

I would instead revert to tossing the ingredients after cooking with the sauce while the noodles are still hot, after they come out of the boiling water. (If for 500, this would be done in a bathtub sized container).

Expert Tips

  1. Use a nonstick wok/pan or seasoned wok or cast iron pan because these noodles will start to stick.
  2. Since it can be served at room temperature, this makes an ideal potluck dish.
  3. If refrigerated, the noodles must be reheated in the microwave or stove top.  The noodles will turn brittle and unedible if cold.
  4. For a shortcut method, skip rinsing the noodles in cold water and stir frying them with the vegetables.  Simply mix together the cooked vegetables, sauce, and hot noodles after cooking.

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Recipe

Korean vegan chap chae on blue plate with wooden chopsticks.
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5 from 5 votes

Vegan Japchae - Korean Glass Noodles with Vegetables

For the sake of your own sanity, please make japchae vegan.  No need to cook and slice meat and egg in this recipe, since you have enough things to do in your life already. You are enough, and the veggies are enough.
Course Main Course
Cuisine Korean
Keyword gluten free noodles, potluck recipes
Prep Time 20 minutes minutes
Cook Time 20 minutes minutes
Servings 4
Calories 341kcal
Author Agile Test Kitchen

Ingredients

  • 8 oz dried sweet potato noodles or ½ of a 1 lb package
  • 1 bu spinach
  • 1 Tb oil
  • ½ ea onion cut into ¼" thick slices
  • 1 ea carrot, large cut into matchsticks
  • 1 lb shiitake or woodear mushrooms, julienned rehydrated in hot water if using dried
  • 2 ea garlic cloves minced
  • 2 Tb soy sauce or tamari for gluten-free option
  • 2 Tb sesame oil
  • 1 teaspoon sugar or sweetener of choice
  • ¼ teaspoon black pepper

Instructions

  • Set a large pot of water to boil, and chop vegetables if not already prepped.
  • Blanch spinach in the boiling water for 1-2 minutes. Remove from hot water, and rinse under cold water. Squeeze out the excess water and chop in half for more bite sized pieces. Set aside.
  • Bring the same pot of water back to a boil. Add the noodles and cook for 6-8 minutes until the noodles are no longer chewy. Drain and rinse under cold water. Cut with scissors a couple times to make the noodles more manageable to stir fry.
  • Heat a nonstick pan or other large pan that can accommodate all the noodles under medium high heat. Add the onion and cook for 1-2 minutes to remove some of its rawness. It does not need to be completely soft. Season with a bit of salt.
  • Add the carrot to the and cook 2-3 minutes until they start to soften. Season with a bit of salt.
  • Add the mushrooms to the pan and cook 2-3 minutes until the mushrooms are shrunken and shiny from being cooked thoroughly. Season with a bit of salt.
  • Add the spinach and garlic. Season with a bit of salt. Stir fry for 1-2 minutes for the spinach to heat through. Add a little more oil if your veggies are starting to stick to the pan.
  • Add the drained noodles and remaining ingredients to the pan. Cook for 3-5 minutes until the noodles are heated through.
  • Season with additional soy sauce/tamari and sesame oil if desired. Serve hot or room temperature.

Notes

  1. Use a nonstick wok/pan or seasoned wok or cast iron pan because these noodles will start to stick.
  2. Since it can be served at room temperature, this makes an ideal potluck dish.
  3. If refrigerated, the noodles must be reheated in the microwave or stove top.  The noodles will turn brittle and unedible if cold.
  4. For a shortcut method, skip rinsing the noodles in cold water and stir frying them with the vegetables.  Simply mix together the cooked vegetables, sauce, and hot noodles after cooking. 

Nutrition

Calories: 341kcal | Carbohydrates: 58g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 519mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 65IU | Calcium: 14mg | Iron: 2mg
Tried this recipe?Mention @agiletestkitchen or tag #agiletestkitchen!

Do you love Korean japchae noodles?  Spread the ♥, and please share! 🙂

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Comments

  1. Jessica Formicola says

    May 15, 2020 at 1:37 pm

    5 stars
    These noodles are the absolute best! We had them for dinner last night and my whole family loved them!

    Reply
    • [email protected] says

      May 28, 2020 at 8:11 pm

      Awesome! So glad to hear Jessica!

      Reply
  2. Lisa Huff says

    May 15, 2020 at 2:02 pm

    5 stars
    I'm embarrassed to say I've never had sweet potato noodles. Looks so easy though can't wait to give it a try for dinner sometime.

    Reply
  3. Andrea Metlika says

    May 15, 2020 at 2:03 pm

    5 stars
    This noodle dish looks amazing! The sauce brings all the flavors together. Can't wait to make this.

    Reply
  4. Anita says

    May 15, 2020 at 2:15 pm

    5 stars
    My family sent their thanks! We always order jap chae, so it is very nice to find a comprehensive guide to make it at home.

    Reply
  5. Jere Cassidy says

    May 15, 2020 at 3:09 pm

    5 stars
    What an interesting recipe, I learned about sweet pototo noodles. Hope our World Market has these so I can make this noodle dish.

    Reply
    • [email protected] says

      June 15, 2020 at 10:32 pm

      Good to know! Thanks so much for stopping by!

      Reply
5 from 5 votes

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Japchae noodles pinterest image
Korean glass noodle stir fry with vegetables on round blue plate with chopsticks.

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I cooked in professional kitchens for 10 years, but at home I can barely get myself to boil water.

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