Japchae Glass Noodles with Vegetables

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A beloved Korean classic, Japchae features chewy sweet potato glass noodles tossed with colorful, lightly seasoned vegetables and a glossy soy-sesame dressing. Traditionally served at celebrations and family gatherings, this vegetarian version is bright, savory-sweet, and deeply satisfying.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 14 gFat
• 2.5 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 9 gSugar
• 12 gProtein
• 820 mgSodium
• 520 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the noodles and vegetables

• 8 oz (225 g) Korean sweet potato glass noodles (dangmyeon)
• 4 cups fresh baby spinach
• 1 large carrot, julienned
• 1 red bell pepper, julienned
• 1 medium yellow onion, thinly sliced
• 6 oz (170 g) fresh shiitake mushrooms, stems removed and caps sliced
• 5 scallions, cut into 2-inch lengths
• 2 large eggs, lightly beaten (optional, for egg ribbons)

For the sauce and seasoning

• 3 tbsp soy sauce
• 2 tbsp granulated sugar
• 2 tbsp toasted sesame oil
• 1 tbsp neutral vegetable oil (such as canola or grapeseed)
• 3 cloves garlic, finely minced
• 1 tbsp toasted sesame seeds
• 1/2 tsp freshly ground black pepper
• 1/2 tsp kosher salt, plus more for blanching

Directions

1. Bring a large pot of water to a boil. Add the glass noodles and cook according to package directions, usually 6 to 8 minutes, until tender but still chewy. Drain immediately, rinse under cold water to stop the cooking, and toss with 1 teaspoon of sesame oil to prevent sticking; set aside.
2. While the noodles cook, prepare the vegetables. Bring a second pot of lightly salted water to a boil. Blanch the spinach for 30 seconds, drain, and squeeze out excess water. Toss the squeezed spinach with a pinch of salt and a drizzle of sesame oil; set aside.
3. Heat 1/2 tablespoon of the vegetable oil in a large skillet or wok over medium-high heat. Stir-fry the onion for 2 minutes until just translucent; remove to a large bowl. Repeat with the carrot (2 minutes), bell pepper (2 minutes), mushrooms (3 minutes), and scallions (1 minute), adding a little oil as needed and transferring each to the bowl as done.
4. In the same pan, pour in the beaten eggs and swirl to make a thin omelet. Cook for 1 to 2 minutes until set, slide onto a cutting board, and slice into thin ribbons; set aside.
5. In a small bowl, whisk together the soy sauce, sugar, minced garlic, remaining 1 tablespoon sesame oil, black pepper, and 1/2 teaspoon salt until the sugar dissolves. Pour this sauce over the drained noodles in a large mixing bowl and toss well to coat.
6. Add the stir-fried vegetables and spinach to the noodles and toss gently with tongs or your hands until everything is evenly combined and glossy with sauce. Taste and adjust salt or soy sauce as needed.
7. Transfer the japchae to a serving platter or bowl, top with the egg ribbons, and sprinkle generously with toasted sesame seeds. Serve warm or at room temperature.

Cook’s Notes

• Do not overcook the sweet potato noodles; they should remain pleasantly chewy since they continue to soften when tossed with the warm sauce.
• Stir-frying each vegetable separately keeps the colors vibrant and prevents the dish from becoming watery or soggy.
• For a heartier meal, add 6 oz of thinly sliced ribeye or bulgogi beef, seared before combining with the noodles.
• To make this dish vegan, simply omit the egg garnish or replace it with a sprinkle of crumbled firm tofu seasoned with turmeric.
• Japchae actually tastes better after sitting for 20 to 30 minutes, as the noodles absorb the sauce; it is also delicious served at room temperature for lunchboxes and potlucks.

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