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Posted on 12th Jul 2025

Korean Vegan Japchae

A delicious vegan noodle dish that is quick and easy to make, great for those mid-week stir-fry cravings.

Cuisine

Time

35 mins mins

Servings

2 people people

Most popular
recipe

Ingredients

  • 6 ounces dried Korean sweet potato vermicelli noodles (dangmyeon)
  • 1 teaspoon sesame oil
  • 1 tablespoon canola oil
  • 1 small onion, sliced
  • 1 carrot, peeled and shredded (I used a pre-shredded one)
  • 6 dried shitake mushrooms, soaked in warm water and cut into matchstick strips
  • 1 bunch of spinach
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon brown sugar
  • 2 tablespoon sesame oil
  • salt
  • toasted sesame seeds

Method

Place vermicelli in large bowl, pour boiling water over the noodles and let it soften, about 6-8 minutes, or until softened and chewy. Drain and rinse under cold water. Using scissors, cut the noodles into shorter lengths, about 8 inches. Toss with 1 teaspoon sesame oil and set aside.

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