Vegan Japchae Recipe (Korean Stir-Fried Sweet Pota

Japchae is a traditional Korean stir-fried noodle dish made with cellophane or glass noodles, made from sweet potato starch. It can be served warm, at room temperature, or chilled. This japchae recipe is vegan and gluten free.

Ingredients

3 tablespoons canola oil
Salt and freshly ground white pepper
2 cups julienned carrots
2 cups julienned red peppers
2 cups thinly sliced white mushrooms
1 medium onion, thinly sliced
1 clove garlic, minced
16 oz. sweet potato starch noodles, also called dangmyeon (당면), cellophane noodles, or glass noodles (available at any Korean market, or via Amazon)
1/2 cup soy sauce (I ran out of Korean soy sauce and used Japanese and it turned out great, so whichever one you have on hand is fine)
Scant 1/4 cup sugar
2 tablespoons toasted sesame oil
3 green onions, thinly sliced on a bias, for garnish
1 tablespoon toasted white sesame seeds, for garnish

Directions

Bring a large pot of water to boil for your sweet potato noodles. Cook them according to the directions on the package. Drain and rinse under cold running water. Set aside, covered on the counter. If your dangmyeon are very long, you may want to cut them into shorter lengths with kitchen shears.
Heat 1 tablespoon of canola oil in a large skillet on medium-high heat. Add the carrots and season with salt and freshly ground white pepper, to taste. Cook them until they just begin to soften a bit, but you want them to retain a nice bite, so don't cook them for longer than 3 minutes. Remove them from the skillet.
Add the remaining 2 tablespoons of canola oil. Once hot, add the bell peppers, mushrooms, onions, and garlic. Season with salt and freshly ground white pepper. These take slighly longer to cook, around 5 minutes, but again, you want them to keep their form. Once done, remove them from the skillet.
Add the sugar and soy sauce to the same skillet and heat on low until the sugar dissolves.
Add the rinsed, cooled, and cut noodles to the skillet with the soy sauce and sugar. Toss in your cooked veggies, along with the 2 tablespoons of toasted sesame oil. Make sure everything is evenly combined.
Transfer to a large bowl or platter and garnish with the toasted sesame seeds and green onions. Serve immediately, or enjoy at room temperature or even cold. It will keep in the fridge for up to 2 days.

More Info

Servings / Yield: Unspecified
Prep Time: 15   /   Total Time: 30
Category: Main Dish
Keywords: Korean Noodles Vegan Gluten Free