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30 January, 2018

Gluten Free Vegan Korean Stir fried Sweet potato noodles (Japchae)

Posted in : Dairy Free, Gluten Free, Lunch, Processed sugar free, Sugar Free, Vegan on by : Delinger

Serves 1


  • 100 grams dried Korean sweet potato noodles
  • 1 tsp black sesame oil
  • 1 small carrot, peeled and cut into julienne strips
  • ¼ brown onion, thinly sliced
  • ¼ tsp gluten free soy sauce
  • 150 grams mushroom of your choice, I used king oyster mushroom
  • 1 small garlic cloves, minced
  • 1 large handful baby spinach


  1. Bring a large saucepan of water to a boil over high heat. Add the noodles, boil for 7 minutes, stir occasionally to keep them separated.
  2. Pour everything into a sieve, rinse under cold water until cool.
  3. Add the oil in a large frying pan over medium heat. Add the garlic and onion, cook for 4 minutes, then add the carrot and cook for another 2 minutes, don’t forget to stir occasionally
  4.  Add the sliced mushrooms, cook for another 3 minutes or until tender.
  5. Add the spinach and, cook until slightly wilted. Add the reserved noodles and soy sauce then stir through,
  6. Serve immediately or at room temperature

noodles , sweet potaotes ,gluten free , vegan, paleo, Korean Recipes