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Japchae is a delicious Korean Sweet Potato noodle dish that is packed with lots of colorful veggies and flavor. This is a vegan version with tofu.


4 Servings

Total time

60 minutes






  • 8 oz Japchae or Sweet Potato Noodles
  • 1 smalll Red Pepper
  • 1 medium Carrot, peeled and thinly sliced
  • 1 cup mushrooms
  • 3~4 green Onions, cut into 3" pieces
  • 4 garlic cloves
  • 1 14oz. pkg Extra firm Tofu, drained and pressed, cut into 2" long slices
  • 2 tbsp olive oil
  • 3 tbsp soy sauce
  • 4 cups baby spinach
  • to taste Salt Pepper
  • 1 tbsp toasted sesame oil
  • 1 tsp toasted sesame seeds


  1. Remove the noodles from the package and soak them in plenty of cold water.
  2. Heat 1tbsp oil in a large pan or wok, add the cut tofu and cook till it starts to get golden, about 8~10 minutes. Add 1tbsp soy sauce, salt and pepper. Remove from the pan and keep aside.
  3. In the same pan, heat 1tbsp oil, add the onion, garlic and cook for 3~4 minutes or until the onions turn translucent. Next add the mushrooms, carrot and red pepper.
  4. Once the veggies are crisp tender, add the scallions and spinach. Cook till spinach is wilted, about 3~4 minutes. Season with salt and pepper.
  5. While the veggies are cooking, boil a large pot of water. Add the soaked and untangled noodles into the boiling water and cook for 6 minutes. Drain and put them into a large mixing bowl.
  6. Add the cooked veggies to the noodles in the bowl along with tofu, remaining 2tbsp soy sauce, toasted sesame oil and sesame seeds. Season with salt and pepper. Mix well and serve right away!!

✅ Vegan

Contains allergens

✅ Nut

✅ Soy