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A close-up of chopsticks picking up saucy glass noodles from a pan. The noodles are mixed with broccoli, mushrooms, and sliced vegetables, all coated in a rich, dark sauce. The dish is vibrant and appetizing.

Veggie Japchae

This Veggie Japchae is a plant-based twist on a classic Korean noodle stir fry. Sweet potato noodles, stir-fried vegetables, and a savory-sweet sauce come together for a dish that’s as colorful as it is delicious. It's perfect as a main or a side.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Main Course, Side Dish
Cuisine asian, Korean
Servings 4 servings
Calories 430 kcal

Ingredients
  

  • 12 ounces dried sweet potato noodles
  • 1/4 cup plus 1 tablespoon soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons sugar
  • 1 tablespoon ssamjang or gochujang
  • 2 tablespoons oil
  • 1/4 medium onion sliced
  • 3 to 4 shiitake mushrooms sliced
  • 2 cloves garlic minced
  • 1/4 teaspoon salt
  • 1 carrot cut into matchstick pieces
  • 2 cups steamed or blanched broccoli florets
  • 2 scallions sliced

Instructions
 

  • Cook the sweet potato noodles according to package directions. Drain, rinse under cold water, and set aside.
  • In a small bowl, mix the soy sauce, sesame oil, and sugar.
  • Heat oil in a large skillet. Add onion, mushrooms, carrot, and garlic. Stir-fry until the onions become translucent.
  • Add the broccoli and scallions. Stir-fry for another minute.
  • Pour in the sauce and toss the vegetables. Add the cooked noodles and toss until well-coated.
  • Serve immediately. Enjoy!

Notes

For added protein, top the Japchae with pan-fried tofu or a fried egg. If you like it spicier, go heavier on the gochujang or serve with chili crisp on the side.

Nutrition

Calories: 430kcalCarbohydrates: 87gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gSodium: 984mgPotassium: 298mgFiber: 4gSugar: 9gVitamin A: 2890IUVitamin C: 43mgCalcium: 55mgIron: 1mg
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