This is my take on the popular Korean noodle dish: Japchae! This vegan Sweet Potato Noodle Japchae dish is the perfect veggie-filled meal to make for dinner. The classic Korean flavors paired with the chewy sweet potato noodles and umami sauce are so good. Try my lazy-dinner Easy Peanut Udon Noodles and Vegan Rainbow Peanut Noodles next! You will also love my 15-Minute One Pan Spicy Dumplings.
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Notes on Ingredients
- Sweet Potato Noodles: Also known as glass noodles. You can use any noodles you’d like here including rice noodles or udon.
- Soy Sauce: Only 2 tablespoon are used in the sauce. If you want to keep this dish soy-free, replace the soy sauce with an additional 2 tablespoon of coconut aminos. Use gluten-free soy sauce if needed to make this recipe gluten-free.
- Kale: Any green works here including spinach.
- Tofu: Optional but adds a great source of protein in this dish. I love to make my Vegan Air-Fried Tofu Nuggets to put on top!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make Sweet Potato Noodle Japchae?
- Chop all of the vegetables.
- Boil and cook the noodles.
- While noodles cook, saute veggies on medium high heat in a pan with some oil until tender but not mushy.
- Whisk the sauce ingredients together in a bowl.
- Add the noodles to the large pan with the vegetables and then pour the sauce on top. Turn heat to low and mix until combined well!
- Serve with sesame seeds on top and enjoy!
- Step 1: First, chop all of the veggies. Boil water and cook the noodles.
- Step 2: Then, while the noodles cook, add the veggies to a pan and sauté them.
- Step 3: Veggies should be soft but not mushy.
- Step 4: Next, add the sweet potato noodles to the pan and whisk together the sauce.
- Step 5: Pour the sauce over top and mix together well.
- Step 6: Lastly, garnish with sesame seeds and enjoy!
Commonly Asked Questions
Store these noodles in an airtight container for up to 3 days in the fridge. To reheat, put in a microwave safe dish and microwave or sauté in a pan.
Yes! To make this dish gluten-free, be sure whatever noodles you use are GF (sweet potato noodles are!) and your soy sauce is certified gluten-free.
I recommend slicing or julienning your veggies in this dish to match the long shape of the noodles. You can use a julienne peeler or cut them by hand.
Yes, feel free to add your protein of choice to this meal. I would recommend tofu cubes or slices of tempeh. My General Tso’s Tempeh would pair deliciously!
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Extra Helpful Tips
- The sweet potato noodles tend to cook quicker than regular noodles, so make sure to not over cook them or they can get mushy.
- To save time, cut up all of your veggies while your noodles are cooking.
- Store these noodles in an airtight container for up to 3 days in the fridge. To reheat, put in a microwave safe dish and microwave or sauté in a pan.
- Add in an optional protein like tofu to make this Sweet Potato Noodle Japchae even more delicious and satisfying!
How to Store
Store these noodles in an airtight container for up to 3 days in the fridge. To reheat, put in a microwave safe dish and microwave or sauté in a pan.
If you tried this Sweet Potato Noodle Japchae or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
Sweet Potato Noodle Japchae
Equipment
Ingredients
- 16 oz clear sweet potato noodles
- 1 tablespoon sesame oil
- ½ yellow onion sliced thin
- 1 red bell pepper thin strips
- 1 zucchini cut thin or julienned
- 2 large carrots julienned
- 1 cup shiitake mushrooms sliced
- 1 cup bok choy chopped
- 2 cups kale or baby spinach shredded
- ½ cup green onions chopped
- sesame seeds garnish
- tofu optional
Sauce
- ⅓ cup coconut aminos
- 2 tablespoon soy sauce
- 1 teaspoon minced garlic
- 1 tablespoon maple syrup
- 1 tablespoon toasted sesame oil
Instructions
- Chop all of the vegetables.
- Boil and cook the noodles.
- While noodles cook, saute veggies on medium high heat in a pan with some oil until tender but not mushy.
- Whisk the sauce ingredients together in a bowl.
- Add the noodles to the large pan with the vegetables and then pour the sauce on top. Turn heat to low and mix until combined well!
- Serve with sesame seeds on top and enjoy!
Notes
- The sweet potato noodles tend to cook quicker than regular noodles, so make sure to not over cook them or they will get soggy.
- To save time, cut up all of your veggies while your noodles are cooking.
- Store in an airtight container for up to 3 days. To reheat, put in a microwave safe dish or sauté in a pan.
- Add in an optional protein like tofu to make this Sweet Potato Noodle Japchae even more delicious!
sara says
i accidentally got a small package of sweet potato noodles, so i mixed them with pad thai rice noodles to get to the acquired amount. I also added some plant based steak! This meal was so delicious and I cannot wait to eat it again!
Ellen says
I was SO excited to see this recipe! I’ve been eating the frozen meal of this from Trader Joe’s for a long time. And for years I’ve been saying, “I bet I could make this better at home!” It wasn’t until I saw how simple this recipe was that I got the confidence to make it at home. It’s an amazing meal prep, and I appreciated you linking the noodles in the recipe. My local grocery stores didn’t have any, but it was so easy to order. I added tofu to make it more filling and for protein. Highly recommend!
Samreen says
I don’t have coconut aminos so what can I substitute it with
Taylor From HealthyGirl Kitchen says
Soy sauce!
Jordan Stacy says
The yummiest Korean-inspired noodle dish! I love the sweet potato noodles in this – so chewy and satisfying.