RECIPE STORY

Vegan Japchae

by

This Korean-style stir fry is a delightful swirl of glass noodles, colourful veggies, and crispy tofu bites.

Ready in 30 minutes, wok to bowl, it's the perfect quick-fix meal for those busy weekdays.

Health

Time

30m

Cost

Nutrients

430 kcal

Carbs 64 grams

Sugars 12 grams

Total Fats 13 grams

Saturates 2 grams

Fibers 8 grams

Proteins 17 grams

Nutrients Data

The nutrients information on this page refers to a 2000 Kcal daily intake diet.

Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Soy
  • Sesame

Servings

4

Did you know?

Instead of using flour, glass noodles are made from starch and water.

Glass Noodles

Also known as cellophane noodles, these noodles are made with the starch extracted from mung beans, sweet potato, or tapioca.

When cooked, they turn transparent and glassy, hence the name glass noodles.

Tap below to discover our tasty recipes with noodles now!

Step 1

Soak the noodles in a bowl with warm water for 15 minutes. Then drain them and set them aside.

Ingredients List

Glass Noodles220g
Rapeseed Oil1tbsp
Red Onion1
Yellow Peppers1
Green Peppers1
Red Peppers1
Shiitake Mushrooms350g
Spinach160g
Firm Tofu400g
Gluten-Free Soy Sauce4tbsp
Maple Syrup1tbsp
Sesame Oil1tbsp
Rice Vinegar1tbsp
Chilli Flakesto taste
Sesame Seedsto taste
Step 2

Heat the oil in a wok and stir-fry the thinly sliced vegetables and diced tofu.

Ingredients List

Glass Noodles220g
Rapeseed Oil1tbsp
Red Onion1
Yellow Peppers1
Green Peppers1
Red Peppers1
Shiitake Mushrooms350g
Spinach160g
Firm Tofu400g
Gluten-Free Soy Sauce4tbsp
Maple Syrup1tbsp
Sesame Oil1tbsp
Rice Vinegar1tbsp
Chilli Flakesto taste
Sesame Seedsto taste
Step 3

Set the vegetables aside and stir-fry the noodles in the wok for 5 minutes.

Ingredients List

Glass Noodles220g
Rapeseed Oil1tbsp
Red Onion1
Yellow Peppers1
Green Peppers1
Red Peppers1
Shiitake Mushrooms350g
Spinach160g
Firm Tofu400g
Gluten-Free Soy Sauce4tbsp
Maple Syrup1tbsp
Sesame Oil1tbsp
Rice Vinegar1tbsp
Chilli Flakesto taste
Sesame Seedsto taste
Step 4

Now, add back the veggies and tofu, tip in the soy sauce, maple, sesame oil, vinegar, and stir-fry for 5 more minutes.

Ingredients List

Glass Noodles220g
Rapeseed Oil1tbsp
Red Onion1
Yellow Peppers1
Green Peppers1
Red Peppers1
Shiitake Mushrooms350g
Spinach160g
Firm Tofu400g
Gluten-Free Soy Sauce4tbsp
Maple Syrup1tbsp
Sesame Oil1tbsp
Rice Vinegar1tbsp
Chilli Flakesto taste
Sesame Seedsto taste
Step 5

Finally, divide the noodles among bowls and sprinkle them with chilli flakes and sesame seeds.

Ingredients List

Glass Noodles220g
Rapeseed Oil1tbsp
Red Onion1
Yellow Peppers1
Green Peppers1
Red Peppers1
Shiitake Mushrooms350g
Spinach160g
Firm Tofu400g
Gluten-Free Soy Sauce4tbsp
Maple Syrup1tbsp
Sesame Oil1tbsp
Rice Vinegar1tbsp
Chilli Flakesto taste
Sesame Seedsto taste

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