Vegan Japchae Korean Noodles

Vegan Japchae Korean Noodles
  • 1 (12 ounce) package Korean sweet potato noodles (dangmyun)
  • 5 teaspoons sesame oil, divided
  • 1/4 cup soy sauce
  • 4 teaspoons white sugar
  • 1 tablespoon vegetable oil
  • 3 carrots, cut into matchsticks
  • 1 onion, thinly sliced
  • 1 cup shiitake mushrooms, sliced
  • 6 green onions, chopped
  • 4 cloves garlic, minced
  • 1 (16 ounce) bag fresh spinach
  • 1 tablespoon sesame seeds (optional)


  1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
  2. Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.
  3. Combine soy sauce and sugar in a bowl.
  4. Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

04/18/2018
Vegan Japchae Korean Noodles, recipe PT15M PT1H 5 455 calories

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