Vegetable japchae
Nutrition per serving
A Korean dish of sweet potato noodles stir-fried with crunchy vegetables and a soy and sesame sauce. Translucent and tasty, these noodles make an original, fragrant plant-based dish.
Preparation: 20 min | Cooking: 15 min | Servings: 4 | Difficulty: Medium
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 150 kcal · 5 g protein · 14 g carbohydrate · 7 g fat
Ingredients
- 200 g sweet potato noodles
- 1 carrot
- 1 pepper
- 150 g spinach
- 150 g mushrooms
- 3 tbsp soy sauce
- 1 tbsp sesame oil
Method
- Cook the sweet potato noodles and drain.
- Stir-fry the vegetables separately.
- Mix the noodles and vegetables.
- Season with soy sauce, sesame oil and seeds.
Nutritional benefits
Sweet potato noodles (dangmyeon) are naturally gluten-free and provide carbohydrate. The variety of vegetables guarantees fibre, vitamins and antioxidants, and the sesame adds good fats. It is a colourful, original plant-based Korean dish that makes a change from ordinary wheat noodles.
Variations and substitutions
- With sliced beef (the traditional version).
- With tofu for more protein.
- With soya bean sprouts and spring onions.
- Spicier: gochujang chilli paste.
Storage and making ahead
Keeps for 2 days and can be eaten hot or cold. Reheat in a frying pan.
💡 Good to know
Stir-fry each vegetable separately, then combine them: this is the Korean method that lets each one keep its colour and texture.
Read also
Discover more vegetarian recipes · vegan recipes · gluten-free recipes · dairy-free recipes.
Foods in this recipe: noodles · sweet potato · carrot · pepper · spinach.
You might also like these recipes: Homemade ratatouille · Homemade hummus · Baked falafels.
