If you’re craving a colorful, satisfying, and plant-based dinner, this Sweet Potato Noodle Japchae is the answer. Inspired by the classic Korean dish, this version is completely vegan and loaded with vibrant vegetables, glassy sweet potato noodles, and a savory-sweet sesame garlic sauce. It’s just the kind of cozy, veggie-packed stir fry that makes a weeknight meal feel extra special.
Why You’ll Love This Recipe
- Packed with vegetables – Think zucchini, carrots, bok choy, mushrooms, bell peppers, and greens. A beautiful rainbow in every bite.
- Naturally vegan and gluten-free – Made with clear sweet potato noodles and a tamari-based sauce.
- Quick and customizable – Use whatever vegetables you have on hand and even toss in tofu if you want to boost the protein.
Ingredients You’ll Need
Here’s a quick overview of what goes into this nourishing japchae. (Full amounts are in the recipe card at the end.)
Vegetables
- Clear sweet potato noodles – Also called glass noodles or dangmyeon, found at Asian markets or online.
- Carrots – Julienned or thinly sliced.
- Bell pepper – Any color works, but red or yellow adds nice sweetness.
- Zucchini – Adds lightness and texture.
- Shiitake mushrooms – Earthy and meaty, perfect in this dish.
- Bok choy – Mild and crisp, balances the savory sauce.
- Kale or baby spinach – Wilted greens add nutrients and color.
- Yellow onion & green onions – Aromatic and flavorful.
For the Sauce
- Coconut aminos or low-sodium soy sauce – Adds umami depth.
- Maple syrup – For a touch of sweetness.
- Garlic – Always essential.
- Toasted sesame oil – Rich and nutty.
How to Make Sweet Potato Noodle Japchae
Step 1: Cook the Noodles
Bring a pot of water to a boil and cook the sweet potato noodles according to package directions. They usually take around 6–8 minutes. Be careful not to overcook—they can get too soft quickly. Drain and set aside.
Step 2: Prep the Vegetables
While the noodles are cooking, thinly slice or julienne all your vegetables. A julienne peeler makes quick work of carrots and zucchini.
Step 3: Sauté the Veggies
In a large skillet or wok, heat a bit of oil over medium-high heat. Sauté the onion until soft, then add in the mushrooms, bell peppers, carrots, and zucchini. Stir-fry for 4–5 minutes. Add bok choy and kale/spinach in the last 1–2 minutes, just until wilted.
Step 4: Make the Sauce
In a small bowl, whisk together the soy sauce or coconut aminos, garlic, maple syrup, and sesame oil.
Step 5: Combine and Serve
Add the cooked noodles into the pan with the veggies. Pour the sauce over top and toss everything together until evenly coated and heated through. Serve warm, topped with sesame seeds and extra green onion if you like.
Helpful Tips
- Don’t overcook the noodles – They should be chewy and springy, not mushy.
- Work efficiently – Prep your veggies while the noodles cook to save time.
- Add protein – Stir in pan-fried tofu, edamame, or tempeh for a heartier version.
- Make ahead – Store leftovers in an airtight container for up to 3 days. Reheat in a skillet or microwave until warmed through.
FAQs
Where can I find sweet potato noodles?
Most Asian grocery stores carry them (look for dangmyeon). You can also find them online or occasionally at places like Trader Joe’s or Whole Foods.
Can I use different vegetables?
Absolutely. This dish is very flexible. Try swapping in bell peppers, cabbage, mushrooms, snap peas, or green beans—whatever you have on hand.
What if I don’t have coconut aminos?
You can use low-sodium soy sauce or tamari instead. The flavor will be slightly saltier but still delicious.
Is this dish gluten-free?
Yes—if you use tamari or coconut aminos instead of regular soy sauce, it’s entirely gluten-free.
Final Thoughts
This Sweet Potato Noodle Japchae is light, nourishing, and full of flavor. Whether you’re new to Korean cooking or just need a colorful plant-based dinner idea, this dish is always a winner. It’s a fantastic way to pack your plate with veggies while still enjoying something cozy and comforting. Give it a try—you might just find a new favorite stir-fry.
Sweet Potato Noodle Japchae
If you're craving a colorful, satisfying, and plant-based dinner, this Sweet Potato Noodle Japchae is the answer.
Ingredients
- 16 oz clear sweet potato noodles
- 1 tablespoon sesame oil
- 1 zucchini, julienned or cut thin
- 2 large carrots, julienned
- 1/2 yellow onion, thinly sliced
- 1 red bell pepper, cut into thin strips
- 1 cup bok choy, chopped
- 1 cup shiitake mushrooms, sliced
- 2 cups kale or baby spinach, shredded
- 1/2 cup green onions, chopped
- Sesame seeds, for garnish
- Tofu, optional
- 1/3 cup coconut aminos
- 1 teaspoon minced garlic
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
Instructions
- Chop all the vegetables.
- Boil the noodles according to package instructions.
- \While the noodles are cooking, sauté the vegetables in a large pan over medium-high heat with a bit of oil.
- Cook until tender but not mushy.
- Whisk all the sauce ingredients together in a small bowl.
- Once the noodles are done, add them to the pan with the vegetables.
- Pour the sauce over everything, turn the heat to low, and toss to combine until everything is coated and heated through.
- Top with sesame seeds before serving and enjoy.
Notes
- Sweet potato noodles cook faster than regular noodles, so keep an eye on them to avoid overcooking. They can become soggy quickly.
- To save time, prep your vegetables while the noodles are boiling.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 359Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 0mgSodium 964mgCarbohydrates 50gFiber 8gSugar 14gProtein 13g
dinnerbytes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although dinnerbytes.com attempts to provide accurate nutritional information, these figures are only estimates.
