This is my version of the Korean noodle dish: Japchae! This vegan dish is the perfect dish to make for dinner and is filled with so many vegetables. Everyone is sure to love the clear sweet potato noodles and the sauce in this Sweet Potato Noodle Japchae!
Notes on Ingredients
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.
What ingredients do I need for Sweet Potato Noodle Japchae?
Clear sweet potato noodles: Lower in sodium and calories than regular noodles.
yellow onion: Loaded with vitamins and antioxidants.
bell pepper: Great source of vitamin C.
zucchini: Helps immunity and heart health
carrots: Promotes healthy vision and balances blood sugar
shiitake mushrooms: Improves energy levels and brain function
bok choy: Keeps bones strong and healthy
kale or baby spinach: Contains many antioxidants and vitamins
green onion: Helps to lower chance of diabetes
sauce:
coconut aminos
soy sauce
garlic
maple syrup
toasted sesame oil
How do you Make Sweet Potato Noodle Japchae?
- Chop veggies
- Boil + cook noodles
- Saute veggies
- Whisk the sauce ingredients together
- Add the noodles to the veggies and then pour the sauce on top
- Serve with sesame seeds and enjoy!
Commonly Asked Questions
- Where can I get sweet potato noodles?
You can find sweet potato noodles at a local asian market, Trader Joes, or on Amazon. This recipe can also be made with a soba noodle or anything similar.
- What if I don’t like zucchini?
No problem! If there is a veggie you do not like or have an allergy, you can omit that veggie and add a little more of another one.
- What is that peeler you are using?
I recently found this amazing peeler on Amazon that strips the veggies into thin tiny pieces. It’s a julienne peeler! Sounds fancy but it’s easy to use!
Extra Helpful Tips
- 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!
More Easy Vegan Noodle Recipes
How to Store
Store in an airtight container for up to 3 days. To reheat, put in a microwave safe dish or sauté in a pan.
Sweet Potato Noodle Japchae
the ingredients
- 16 oz clear sweet potato noodles
- 1 tbsp sesame oil
- 1/2 yellow onion sliced thin
- 1 red bell pepper thin strips
- 1 zucchini cut thin or julienned
- 2 large carrots julienned
- 1 cup sliced shiitake mushrooms
- 1 cup chopped bok chop
- 2 cups shredded kale or baby spinach
- 1/2 cup green onions chopped
- garnish: sesame seeds
- optional: add protein like tofu
Sauce
- 1/3 cup coconut aminos
- 2 tbsp soy sauce
- 1 tsp minced garlic
- 1 tbsp maple syrup
- 1 tbsp toasted sesame oil
instructions
- Chop veggies.
- Boil + cook 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 veggies and then pour the sauce on top. Turn heat to low and mix until combined well!
- Serve with sesame seeds on top and enjoy!
