Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry

Name: Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) package cellophane noodles (called dangmyeon, can be bought at Korean grocery stores or most Asian markets-look in the Asian isl); 1/2 bunch fresh spinach; 1/2 medium yellow onion, sliced into rings, cut in half; 1 carrot, peeled cut into small match sticks; 1/2 red bell pepper, cut into slices; 8 -10 fresh shiitake mushrooms, sliced; 2 stalks green onions, sliced in 1 1/2-inch slices (green parts only); 8 ounces half of a 16 ounce package firm tofu, cut into cubes (about 1-inch ); 2 garlic cloves, minced; olive oil; 4 tablespoons soy sauce; 4 tablespoons toasted sesame oil; sea salt; fresh ground pepper; 2 tablespoons sugar; 3 tablespoons toasted sesame seeds

Servings: persons

1 (14 ounce) package cellophane noodles (called dangmyeon, can be bought at Korean grocery stores or most Asian markets-look in the Asian isl)
1/2 bunch fresh spinach
1/2 medium yellow onion, sliced into rings, cut in half
1 carrot, peeled cut into small match sticks
1/2 red bell pepper, cut into slices
8 -10 fresh shiitake mushrooms, sliced
2 stalks green onions, sliced in 1 1/2-inch slices (green parts only)
8 ounces half of a 16 ounce package firm tofu, cut into cubes (about 1-inch )
2 garlic cloves, minced
olive oil
4 tablespoons soy sauce
4 tablespoons toasted sesame oil
sea salt
fresh ground pepper
2 tablespoons sugar
3 tablespoons toasted sesame seeds

1
Boil one bundle of noodles for 5 minutes until softened and al dente in texture. Drain the noodles but do not rinse. Add noodles to a large bowl and cut them three times with kitchen scissors.
2
Add 2 tablespoons EACH of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.
3
Using the same pot as the noodles, add enough water to boil spinach for 1 minute. Remove spinach from water and allow to cool just enough to squeeze as much water out as possible. Cut spinach in thirds, and rub 1 teaspoon of sesame oil and a pinch of salt and a grind of pepper into the spinach. Add spinach to the noodle filled bowl.
4
Heat a wok or large frying pan on high. Add 1 teaspoon of olive oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and a grind of pepper.
5
Add onions to the bowl of noodles. Repeat the same process as the onions except reduce cooking times to 30 seconds for the carrots, 2 minutes for the bell red pepper, 1 minute for the shiitake mushrooms, and 10 seconds for the green onions. Fry tofu squares for 1 minute per side; but do not add tofu to the large bowl of noodles.
6
Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, 2 tablespoons of sugar, and 1/2 teaspoon of ground pepper to the noodle bowl and toss everything until well mixed.
7
Add 1 tablespoon of olive oil to the hot wok or skillet and add minced garlic. Allow garlic to cook for a few seconds and add the entire bowl of mixed noodles and vegetables to the wok(or pan).
8
Stir-fry everything for 2-3 minutes and turn off heat. Gently add tofu and transfer noodles to a large serving platter.
9
Sprinkle toasted sesame seeds on top.
10
Serve warm or cold. Enjoy!.

486

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 (14 ounce) package cellophane noodles (called dangmyeon, can be bought at Korean grocery stores or most Asian markets-look in the Asian isl), 1/2 bunch fresh spinach, 1/2 medium yellow onion, sliced into rings, cut in half, 1 carrot, peeled cut into small match sticks, and more.

Yes, Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetarian Jap Chae (Korean Glass Noodle Stir-Fry)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions