Fast and Easy Vegan Japchae
Fast and Easy Vegan Japchae
Ingredients
- 8 ounces sweet potato noodles
- 4 cups water, plus 1/2 cup for sauce
- 1/4 cup soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon mirin
- 1 tablespoon olive oil
- 1/2 onion, sliced
- 1 carrot, julienned
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon sesame seeds, for topping
- 1 teaspoon sesame oil, for topping
Instructions
- 1
Bring 4 cups of water to a rolling boil in a large pan or pot. Add the sweet potato noodles and cook according to package directions, typically 5-7 minutes, until tender but still chewy.
⏱️ 7 min
- 2
Once cooked, drain the noodles thoroughly and rinse them under cold water to prevent sticking. Set aside.
⏱️ 2 min
- 3
In the same pan (or a clean large pan), combine 1/2 cup of water, soy sauce, granulated sugar, mirin, and olive oil. Stir well to dissolve the sugar.
⏱️ 2 min
- 4
Add the sliced onion, julienned carrot, sliced green bell pepper, sliced red bell pepper, and minced garlic to the pan with the sauce mixture. Bring to a simmer over medium heat.
⏱️ 3 min
- 5
Add the rinsed sweet potato noodles to the pan with the vegetables and sauce. Stir-fry continuously for 5-7 minutes, or until the vegetables are tender-crisp and the sauce has reduced and coated the noodles.
⏱️ 7 min
- 6
Remove the pan from the heat. Transfer the japchae to serving bowls. Garnish with sesame seeds and a drizzle of sesame oil before serving immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fast and Easy Vegan Japchae
- 8 ounces sweet potato noodles
- 4 cups water, plus 1/2 cup for sauce
- 1/4 cup soy sauce
- 2 tablespoons granulated sugar
- 1 tablespoon mirin
- 1 tablespoon olive oil
- 1/2 onion, sliced
- 1 carrot, julienned
- 1/2 green bell pepper, sliced
- 1/2 red bell pepper, sliced
- 2 cloves garlic, minced
- 1 teaspoon sesame seeds, for topping
- 1 teaspoon sesame oil, for topping
Instructions
- 1
Bring 4 cups of water to a rolling boil in a large pan or pot. Add the sweet potato noodles and cook according to package directions, typically 5-7 minutes, until tender but still chewy.
⏱️ 7 min - 2
Once cooked, drain the noodles thoroughly and rinse them under cold water to prevent sticking. Set aside.
⏱️ 2 min - 3
In the same pan (or a clean large pan), combine 1/2 cup of water, soy sauce, granulated sugar, mirin, and olive oil. Stir well to dissolve the sugar.
⏱️ 2 min - 4
Add the sliced onion, julienned carrot, sliced green bell pepper, sliced red bell pepper, and minced garlic to the pan with the sauce mixture. Bring to a simmer over medium heat.
⏱️ 3 min - 5
Add the rinsed sweet potato noodles to the pan with the vegetables and sauce. Stir-fry continuously for 5-7 minutes, or until the vegetables are tender-crisp and the sauce has reduced and coated the noodles.
⏱️ 7 min - 6
Remove the pan from the heat. Transfer the japchae to serving bowls. Garnish with sesame seeds and a drizzle of sesame oil before serving immediately.
⏱️ 2 min