Name: Savory Tofu Japchae Glass Noodles
Prep time: 20 min
Cook time: 11 min
Total time: 31 min
Ingredients: 2 scallion stalks, cut into 1-inch pieces; 1 1/2 teaspoons sesame oil; 1/4 cup low sodium tamari; 2 tablespoons honey; 1 cup diced firm tofu (7 ounces); 8 ounces sweet potato starch noodles; 2 cloves garlic, minced; 1 tablespoon vegetable oil; 6 shiitake mushrooms, stems removed and thinly sliced; 1 teaspoon sesame seeds; 1/2 cup shredded carrots; 4 ounces baby spinach; 1 cup thinly sliced yellow onion

Japchae

What type of noodles should I use for Japchae?

Which kind of meat should I use for Japchae?

Can I substitute any vegetable in the recipe?

How do I ensure the noodles don’t become too soft or too tough?

How do I balance all the different flavors in Japchae?

How should the vegetables be cooked for Japchae?

What's the best way to mix all the ingredients together?

Do I need sesame seeds for garnishing Japchae?

Indulge in a mouthwatering bowl of Savory Tofu Japchae Glass Noodles! This nourishing and gluten-free dish combines irresistible flavors and textures, with a mix of healthy vegetables and protein-rich tofu - perfect for any meal.

Soybeans

Gluten Free

Lactose Free

Vegetarian

Vegan

Fresh Vegetables

gram

green onion

Oils

milliliter

sesame oil

Sauces

tamari

Honey

honey

Meat Alternatives

firm tofu

Flour & Meal

potato starch

garlic

vegetable oil

Mushrooms

shiitake mushroom

Seasonings

sesame seeds

Shredded Carrots

Baby Spinach

yellow onion

Water

Calories

Carbohydrates

Protein

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Selenium

Minerals

Vitamin A

Vitamins

Vitamin C

Vitamin K

Calcium

Iron

Magnesium

Phosphorus

Potassium

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Alpha-carotene

Beta-carotene

Lutein+zeaxanthin

Dietary Folate Equivalents

Dietary Fiber

Sugar

Sodium

Make japchae at home if you want a comforting, delicious, and nutritionally balanced meal for your weekday dinner. The tender sweet potato noodles are tossed with charred beef and crispy veggies in a sweet savory sauce. This recipe uses shortcuts to make the cooking process easier than the traditional recipe. {Gluten Free adaptable, vegan adaptable}To make this dish gluten-free, use tamari or coconut aminos to replace the soy sauce.This recipe yields two big servings to serve as a main, or 4 small servings if you pair it with other dishes.

Japchae 

Grab a big bowl of Japchae Korean glass noodles with tofu! Each bite is packed with healthy vegetables and plant protein for a delicious gluten free meal.

Japchae Korean Glass Noodles with Tofu

Japchae  is a classic Korean dish made with sweet potato starch noodles, meat, and vegetables! Find out how to make authentic, delicious japchae with this time tested recipe!

Japchae (Korean Stir-Fried Starch Noodles with Beef and Vegetables)

Who doesn’t love bouncy glass noodles coated with a savory and slightly sweet sauce paired with colorful vegetables that are addicting AND refreshing? Today, we are finishing my Korean drama series strong with one of the most classic and popular Korean Dish ever, Japchae - Korean Glass Noodle Stir-fry. We are making a vegetarian version, but you can also add any protein of your choice, such as beef, pork, or chicken. Japchae is easy to make at home, super versatile and requires only a few simple ingredients. I will be sharing how to make my homemade Japchae sauce which is a perfect balance between savory and sweet!

You can enjoy this meatless, gluten-free, and flavorful Vegan Japchae in less than 30 minutes! This popular and super healthy Korean glass noodle stir-fry is made with an abundance of fresh veggies, plant proteins, and chewy sweet potato glass noodles! It doesn’t matter if you serve it warm or cold - its classic umami flavors will always shine through!

Vegan Japchae

When I was little, I thought I could pass for white. If you know me, you know this is hilarious—because I look just like my mom, who is 100% Korean.  Growing up in small towns in Mississippi in the 1970s, I just wanted to believe I was like most of my other friends: decidedly all-American. I would commit lies of omission all the time, neglecting to share that I had an Asian mom who often perfumed our house with the funky smells of kimchi, dried anchovies, and simmering seaweed soups. Instead, I boasted of her chicken-fried steak and gravy.But that all changed in middle school, when, at a sleepover I hosted, I gained the confidence to share my mom’s japchae with my friends. This dish—a classic Korean recipe featuring slippery glass noodles tossed with meat and vegetables—was my absolute favorite growing up . I always loved the chewy texture of the noodles, the interplay of nutty sesame oil and savory soy sauce, the hint of sweetness, and the garlicky wilted spinach. My mom had made a la

Korean Japchae

A vegan alternative to the traditional Japchae using tofu as the main protein. Sweet Potato Noodle Stir Fry.

Vegan Japchae 

Here’s a baby and toddler friendly twist on a classic Korean dish, japchae!  Made with colorful vegetables, meat, and gluten free sweet potato starch noodles, this low-sodium version is sure to be a hit with the entire family!

Kid-friendly Japchae

Savory Tofu Japchae Glass Noodles

Produce

Baking Goods

Condiment & Toppings

Meat & Seafood

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In a medium-sized bowl, whisk together low sodium tamari and honey

Add diced firm tofu to the bowl, gently stir to coat and allow to marinate while you prepare other ingredients.

Bring a large pot of water to boil, enough to fit the sweet potato starch noodles

Cook the noodles for 5 minutes, then use tongs to transfer the noodles to a colander and rinse under cool running water.

Using kitchen shears, cut the noodles into 6-inch long pieces. Set aside.

Blanch baby spinach in the same pot of boiling water for about 1 minute until wilted.

Drain and rinse under cold running water, then gently squeeze out any excess water. Set aside.

Heat a large saute pan over medium-high heat, add 1 tablespoon of vegetable oil and allow it to heat up.

Add sliced yellow onion, minced garlic, thinly sliced shiitake mushrooms, and shredded carrots to the pan and saute for 2 minutes.

Add scallion pieces and saute for 1 minute.

Add marinated tofu to the pan and cook for 1 minute to warm, but do not discard the sauce.

Turn heat to low and add cooked noodles, prepared baby spinach, sesame oil, and tofu marinade sauce to the pan.

Gently stir until well combined and noodles are fully coated.

Serve in bowls and sprinkle each dish with sesame seeds for added texture and flavor.

Savory Tofu Japchae Glass Noodles

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