Vegan Globetrotter is supported by our audience. When you purchase through one of our links, we may earn a small affiliate commission.  As an Amazon Associate I earn from qualifying purchases. Your cost is not affected.



Korean noodle japchae stir-fry

Noodle Japchae is a very popular dish in Korean Cuisine. It’s original which was a veggie stir-fry that focused on the Shiitake mushroom component, made it’s first appearance in the 17th century by Yi Chung for the King Gwanghaegun’s palace banquet. The king loved the dish so much he promoted Yi Chung and after that day Japchae made it’s showing at royal events such as weddings, birthdays, and other big events.

Japchae, like many royal dishes was soon adopted by the commoners. In the 20th century though, when cellophane noodles made from potato starch was introduced to Korea and China, the stir-fry Japchae, soon became Noodle Japchae.


*Health benefits of Shiitake mushrooms*

Shiitake Mushrooms contain high levels of B vitamins which help provide the energy to break down carbs, fats, and proteins. Moderate levels of Iron, Calcium, and magnesium.

As ironic sounding as it is…

from what I read up they actually help prevent and fight fungus, go figure. But moving on, they also help discourage inflammation, tumors, and bad bacteria.

Servings: 4

prep time: 20 mins

cook time: 12 mins




  • 1/4 cup soy sauce, (I prefer Braggs Aminos because it’s certified non-GMO, low sodium, all natural and it’s one my family has trusted and used for many years)
  • tablespoons honey (If you don’t have honey you can use Agave, maple syrup or any other sweetener)
  • 1 cup extra firm tofu diced, (7 ounces) (I would recommend using Nasoya brand, or any other one with the certified non-GMO label and Certified USDA organic label)
  • 8 ounces sweet potato starch or rice noodles
  • 4 ounces spinach fresh
  • 1 tablespoon vegetable oil
  • 1 cup yellow onion thinly sliced
  • cloves garlic minced
  • shiitake mushrooms stems removed and thinly sliced
  • 1/2 cup carrots shredded
  • 2 scallion stalks cut into 1-inch pieces
  • teaspoons Sesame oil
  • 1 1/2 teaspoon sesame seeds


  1. To start noodle Japchae, in a medium sized bowl whisk together soy sauce and honey. Add in tofu, gently toss to coat and allow to marinate while you prepare other ingredients.
  2. Bring a large pot of water to boil, enough to fit the noodles. Cook noodles in boiling water for 3 minutes, or time stated on package. Do not discard water. You will use it for blanching the spinach. Use tongs to transfer to a colander and rinse noodles under cool running water. Cut the noodles into 6-inch long pieces with scissors. Set aside.
  3. Blanch spinach in the same pot of water that you cooked the noodles for 30 seconds, until wilted. Drain the water and rinse under cold running water. For spinach into a ball and squeeze out excess water. Use a knife to cut the spinach ball in half. Set aside.
  4. Heat a large saute pan over medium-high heat. Add 1 tablespoon oil and allow to heat up. Add onion, garlic, mushrooms, and carrot, saute for 2 minutes. Add scallion and saute 1 minute. Add tofu and cook 1 minute to warm (do not discard sauce). Turn heat to low and add noodles, spinach, sesame oil and sauce. Gently stir to combine until noodles are coated with the sauce. Serve noodle Japchae topped with sesame seeds.

Hi, I’m Bethany. Welcome to Vegan Globe Trotter! We strive to take traditional recipes from around the world and give them a healthy, vegan twist. Stop by our About VG page to read about me and my fellow VG associates

Optimized by Optimole

Don't miss out

when new recipes and information are added!


Join our newsletter for free recipes,

healthy living inspiration, and special offers


You have Successfully Subscribed!