Vegan Korean Japchae and Veggie Stir Fry

Japchae is a classic Korean noodle dish that is traditionally made with glass noodles, vegetables, and a sweet soy sauce dressing. In this vegan version, we’ve swapped the usual beef for a colorful medley of fresh vegetables, making it a wholesome and plant-based meal. Paired with a flavorful veggie stir-fry, this dish is not only delicious but also packed with essential nutrients.

Health Benefits:

• Rich in antioxidants from the various vegetables, which can help reduce inflammation and support overall health.
• High in fiber, which promotes healthy digestion and can help keep you feeling full and satisfied.
• Provides a good source of plant-based protein from the noodles and vegetables.
• Contains important vitamins and minerals, such as vitamin A, vitamin C, and iron, which are essential for immune function, skin health, and energy production.

Ingredients:

Japchae:

• 8 oz sweet potato noodles (or glass noodles)
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 1 cup shiitake mushrooms, sliced
• 1 cup spinach, chopped
• 3 green onions, sliced
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 1 tsp sesame seeds

Veggie Stir-Fry:

• 1 tbsp sesame oil
• 1 cup broccoli florets
• 1 cup snow peas
• 1 cup mushrooms, sliced
• 1 cup bok choy, chopped
• 2 cloves garlic, minced
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions:

1. Prepare the Japchae:
   • Cook the sweet potato noodles according to package instructions. Drain and set aside.
   • In a large skillet or wok, heat 1 tbsp of sesame oil over medium-high heat.
   • Add the carrot, bell pepper, mushrooms, spinach, and green onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
   • Add the garlic and stir-fry for an additional minute.
   • Add the cooked noodles, soy sauce, brown sugar, and toasted sesame oil. Toss to combine and cook for 2-3 minutes, until the noodles are heated through.
   • Sprinkle with sesame seeds and serve hot.
2. Prepare the Veggie Stir-Fry:
   • Heat the sesame oil in a large skillet or wok over medium-high heat.
   • Add the broccoli, snow peas, mushrooms, and bok choy. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
   • Add the garlic, soy sauce, rice vinegar, and grated ginger. Stir to combine and cook for an additional minute.
   • Season with salt and pepper to taste.

This vegan Korean Japchae and Veggie Stir-Fry is a delicious and nutritious meal that can be enjoyed as a main dish or as part of a larger spread of Korean-inspired dishes. Enjoy the bold flavors and the wide array of beneficial nutrients in this wholesome plant-based meal.

Vegan Korean Japchae and Veggie Stir Fry

jenny

Japchae is a classic Korean noodle dish that is traditionally made with glass noodles, vegetables, and a sweet soy sauce dressing. 

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Course Main Course

Cuisine asian

Servings 4

Calories 320 kcal

Ingredients

  

• Japchae:
• 8 oz sweet potato noodles or glass noodles
• 1 carrot julienned
• 1 red bell pepper julienned
• 1 cup shiitake mushrooms sliced
• 1 cup spinach chopped
• 3 green onions sliced
• 2 cloves garlic minced
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp toasted sesame oil
• 1 tsp sesame seeds

Veggie Stir-Fry:

• 1 tbsp sesame oil
• 1 cup broccoli florets
• 1 cup snow peas
• 1 cup mushrooms sliced
• 1 cup bok choy chopped
• 2 cloves garlic minced
• 2 tbsp soy sauce
• 1 tsp rice vinegar
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions

 

• Prepare the Japchae:
• Cook the sweet potato noodles according to package instructions. Drain and set aside.
• In a large skillet or wok, heat 1 tbsp of sesame oil over medium-high heat.
• Add the carrot, bell pepper, mushrooms, spinach, and green onions. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
• Add the garlic and stir-fry for an additional minute.
• Add the cooked noodles, soy sauce, brown sugar, and toasted sesame oil. Toss to combine and cook for 2-3 minutes, until the noodles are heated through.
• Sprinkle with sesame seeds and serve hot.

Prepare the Veggie Stir-Fry:

• Heat the sesame oil in a large skillet or wok over medium-high heat.
• Add the broccoli, snow peas, mushrooms, and bok choy. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
• Add the garlic, soy sauce, rice vinegar, and grated ginger. Stir to combine and cook for an additional minute.
• Season with salt and pepper to taste.

Notes

Nutritional Information (per serving):

Calories: 320 kcal

Protein: 8g

Carbohydrates: 51g

Fiber: 6g

Fat: 9g

Sodium: 680mg

Vitamins and Minerals:

• Vitamin A: 130% of the Daily Value (DV)
• Vitamin C: 90% of the DV
• Vitamin K: 70% of the DV
• Folate: 20% of the DV
• Iron: 15% of the DV

Keyword vegan