Noodles make everything better; just hearing the word “noodles” puts a smile on our face. What could be better than flavorful, chewy, slurpable noodles pilled high in a bowl? These oil free Vegan Korean Glass Noodles (Jap Chae) are all that and more! Healthy, delicious, and packed with tons of nutritious yummy vegetables and tasty mung bean noodles, this awesome dish is sure to have the whole family running to the dinner table. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Hi! Ameera here.
I love me some Korean Glass Noodles! Jap Chae also called Korean Stir Fry Noodles is so flavorful and fun. I just love a great noodle dish and this one certainly up there. The noodles turn clear when cooked and look like glass.
This dish is jam packed with colorful veggies. We added some spiralized zucchini which is certainly not traditional, but we were on a mission to add zucchini to as many dishes as we possibly could that week since our garden is still producing tons of zucchini! You certainly can leave the zucchini out if you wish.
Traditional Jap Chae uses sesame oil as a main flavor component which can be a little challenging to replace that flavor for this type of dish; however, we found that miso helped balance the flavors along with some toasted sesame seeds very nicely.
The maple syrup brings a hint of sweetness, while the rice wine vinegar adds the tang. The noodles are soft and chewy, and the veggies are crisp and vibrant. The whole dish comes together with a variety of textures and flavors that will send you back for seconds.
Fast and Simple
All in all, once you have all your veggies prepped, this dish comes together so fast. Plus, it is super easy to make. Simply said, it is semi-fast food/comfort food without the associated guilt. All those veggies really pack a nutritious punch.
Robin here!
I was pleasantly surprised with how tasty this dish was when Monkey first made it for me. Mind you, I had no frame of reference to measure it against, I just knew it tasted great! I love the chewy glass noodles. They seem to go forever when you are trying to eat them.
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Scissors please!
I felt like I could use a pair of kitchen shears while eating them. Mind you they were delicious, I was just struggling to find the ends of the noodles as I am not really a slurper.
Now, Michael (Monkey’s husband) is the king of all slurpers. I will never forget the first time I saw or rather heard him eat noodle soup. I think the neighbors next door could have heard him slurping down his noodles. It was pretty gosh-darn comical to behold. I was like “Somebody get him a napkin!” Too funny! In another country, he would make his host proud!
We hope you give this delicious dish a try and slurp your way to some great eats!
Products Used:
- 6 or 8-quart ceramic/enamel lined Dutch oven or similar large stock pot.
- Non-stick pan if toasting the sesame seeds.
Vegan Korean Glass Noodles (Jap Chae)
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Cuisine: Korean
Description
Noodles make everything better; just hearing the word “noodles” puts a smile on our face. What could be better than flavorful, chewy, slurpable noodles pilled high in a bowl? These oil free Vegan Korean Glass Noodles (Jap Chae) are all that and more! Healthy, delicious, and packed with tons of nutritious yummy vegetables and tasty mung bean noodles, this awesome dish is sure to have the whole family running to the dinner table. Whole Food Plant Based, vegan, plant based, oil free, refined sugar free, gluten free, no highly processed ingredients.
Ingredients
- 1 red bell pepper, sliced into thin strips
- 1 orange bell pepper, sliced into thin strips
- 1 carrot, sliced into matchsticks or cut into ribbons
- 8 oz. snow pea pods (or sugar snap peas)
- 3 green onions, sliced
- 1 small zucchini – zoodled (optional)
- 5 to 6 oz. Korean glass noodles *
- 1 large bok choy (or 4 to 5 cups chopped fresh baby spinach)
Sauce Ingredients:
- ¼ teaspoon red pepper flakes
- 2 heaping Tablespoons minced garlic
- 2 Tablespoons rice vinegar
- 2 teaspoon organic maple syrup
- ¼ cup tamari *
- 2 Tablespoon veggie broth *
- 1 Tablespoon white miso *
- 1 Tablespoon water
- 1 Tablespoon toasted sesame seeds (optional)
Optional Toppings:
- Green onions
- Toasted sesame seeds
- Sriracha sauce
- Chili garlic sauce
Instructions
Korean Glass Noodle Instructions
- In a small bowl, add all the Sauce Ingredients, stir to mix well, set aside. (See instructions below on toasted sesame seeds).
- Follow noodle package for cooking instructions, drain, and set aside until ready to incorporate.
- In a large ceramic/enamel lined skillet or similar stock pot, add the bell peppers, carrots, snow pea pods (or sugar snap peas), and green onions. Sauté over medium-high heat for 3 minutes to slightly soften them. Add a splash of water if they start to stick.
- Next add the sauce mixture and cooked glass noodles and gently stir them in, and gently move the noodles around the pan to ensure everything is coated and mixed in.
- Carefully fold in the bok choy (or baby spinach) and allow the bok choy (or baby spinach) to wilt, about 2 minutes. Lightly fold in the zucchini zoodles, cook 1 minute, then remove the pan from the heat, serve immediately.
- Serve with your favorite toppings.
Toasted Sesame Seeds Instructions
- Preheat a nonstick skillet over medium heat on the stove. When the pan is nice and hot, add the sesame seeds and gently push them around in a dry skillet, moving them constantly until they turn golden brown, then immediately remove the skillet from the heat, and remove the toasted sesame seeds from the skillet. Be careful, they burn easily. Note: You do not need to toast the sesame seeds for this recipe, but they do add a nice layer of flavor element.
Notes
*Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
*Miso: We used Miso Master Organic Mellow White Premium Lite Miso, Certified Gluten Free. Miso really lends itself to balancing flavors when you don’t use oil. You can also substitute with chickpea miso for a soy free version.
*Tamari: We used San J Tamari Soy Sauce, Gluten Free, Reduced Sodium. You can substitute the tamari with reduced sodium soy sauce, Braggs Liquid Aminos, or Braggs Coconut Liquid Aminos.
*Noodles: We used mung bean noodles. If you can’t locate mung bean noodles, you can substitute with thin spaghetti pasta. If using thin spaghetti pasta, be sure to rinse with cold water to remove any excess starches, shake well to remove any excess water.
Serving: Makes 4 servings.
Storage: Refrigerate and use within one week.
Storage: Refrigerate and use within one week.
This post contains affiliate links, and we may receive a very small commission if you purchase through those links at no additional cost to you. Thank you for supporting Monkey and Me Kitchen Adventures! For more information, see our disclosures here.
What brand of mung bean noodles do you like?
Hi there Candra 🙂
Thank you so much for reaching out to us. We apologize for the late response. We use Dynasty Saifun Bean Threads, which were able to find at our local grocery store. There are many different brands of mung bean noodles (glass noodles) that are great.
-Ameera and Robin 🙂