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Vegan Japchae

This vegan japchae is the delicious Korean noodle dish that you will be making on repeat.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course brunch, Dinner, lunch
Cuisine Korean
Servings 4 servings

Equipment

  • 1 Large Wok

Ingredients
  

  • 16 oz Sweet Potato Noodles /Glass Noodles
  • 10 oz Water
  • 1 Red/Yellow Bell Pepper cleaned and cut in to thin strips
  • 2 medium Carrots cleaned and cut in to match sticks
  • 1 medium Yellow Onion thinly sliced
  • 1 cup Shiitake Mushrooms
  • 4 cloves Garlic finely chopped or grated
  • 1 stalk Green Onions sliced
  • 16 oz Firm or Extra Firm Tofu drained and cut in to cubes
  • 1 tablespoon White Sesame Seeds
  • Black Pepper to taste
  • 1 tablespoon Sesame Oil

Noodles Sauce

  • ¼ +¼ cup Soy Sauce replace with tamari to make it gluten-free
  • 2 tablespoon Sesame Oil
  • 3 tablespoon Sugar
  • 4 cloves Garlic finely chopped or grated

Marinade for tofu

  • 4 tablespoon Soy Sauce
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Maple Syrup

Instructions
 

  • Blanch the spinach in boiling water for 2-3 minutes. Remove and keep side in cold water. In a bowl, add the ingredients for marinading tofu and mix well. Add the tofu pieces to this bowl and mix gently to coat it with the marinade. Let this sit for 15 minutes.
  • In another large bowl, add the ingredients for the noodle sauce. Mix well and keep side. Heat a large wok with water needed to cook the noodles. Bring to a gentle boil and add the noodles. Cook for 5-7 minutes or until almost cooked.
  • Drain the water and rinse the noodles in some cold water. Drain all water and place the noodles in the large bowl with the noodle sauce. Mix the noodles gently ensuring all of it coated with the sauce. Keep aside.
  • Place the marinated tofu in the air fryer and air fry at 400 deg F for 18 minutes, flipping it at 9-10 minute mark. Remove and keep side.
  • Discard the water in the wok and heat it again. Add a tablespoon of sesame oil and cook the mushrooms in the oil. Season with a spoon of soy sauce. Remove and keep aside. Now add the onions and cook for a couple of minutes. Add the chopped garlic, bell pepper and cook for another 2 minutes. Finally add the carrots and cook for 2 more minutes. Add the remaining soy sauce, some black pepper and a tablespoon of sesame oil if needed. Mix well.
  • Now add back the noodles, along with the any remaining sauce at the bottom of the bowl and mix well until everything is well combined. Remove the spinach and squeeze out any extra water and add to the noodles. You can either add in the tofu to mix or serve on the side. Top with sesame seeds and green onions before serving hot or cold.

Notes

  1. To keep the dish completely gluten-free, use tamari in place of soy sauce. 
  2. To bake the tofu in an oven instead of air fryer, place the marinated tofu in the oven at 400 deg F for 20-22 minutes. Make sure to flip the tofu pieces sort of at the mid point to ensure all the sides are browned well. 
  3. Make sure the noodles are coated well with the sauce before putting aside. The sesame oil will help the noodles from drying our and sticking together. 
Keyword one pan dinner, quick dinner