Japchae (Chap Chae)

Japchae (Chap Chae) is a Korean beautiful vibrant plant based noodle dish with sweet potato noodles.

This Korean Japchae (Chap Chae) recipe is as pleasing to the eye as it is to your taste buds! These noodles have a springy texture making this dish so fun to eat. Bonus its loaded with veggies and because its noodles my kiddos love it! I have adapted a traditional version of Japchae to be a little more healthy, I have included a lot more veggies than the original recipe and have modified the sauce so it contains no white sugar and uses a gluten free soy sauce, added turmeric for nutrients and I also give an option to add a nut butter to the sauce which give a creamier consistency.

This recipe is very adaptable and I encourage you adapt it to your liking with various vegetables you have on hand and with or without meat and egg. Don’t be intimidated with the longer ingredient list, its all about lots of veggies for a colorful plant based meal! Eat a whole bowl and feel good about yourself!

Customize with any vegetable you have on hand! The possibilities are endless! I find for veggies like broccoli or green beans, its much faster and easier to use frozen because frozen vegetables are already blanched so you save on time and you don’t have to cook them as long which allows vegetables to hold their nutrients.

• Frozen cauliflower
• Frozen broccoli
• Green beans
• Mushrooms
• Carrots
• Bell peppers
• Fresh spinach
• Cabbage
• Sweet potatoes or squash (sliced very thin)
• Onions

Japchae (Chap Chae)

---

• Author: Breghan
• Total Time: 50 minutes
• Yield: 8 people 1x
• Diet: Gluten Free

Print Recipe

Pin Recipe

Description

Japchae is a Korean beautiful vibrant plant based noodle dish with sweet potato noodles.

---

Ingredients

Units USM Scale 1x2x3x

• 14 oz Sweet Potato Noodles





• 3 cups Spinach (loosely chopped)
• 2 cloves Garlic
• 1 ea Small Onion (thinly sliced)
• 1 ea Red Bell Pepper (chopped)
• ¼ cup Purple Cabbage (thinly sliced)
• ¼ cup White Cabbage (thinly sliced)
• 3 cups Cauliflower Rice
• 8 oz Shiitake Mushrooms, fresh (sliced)
• 3 cups Carrots (thinly sliced)
• 3–6 tbsp Avocado Oil

Optional Toppings

• Grilled Sirloin
• Egg
• Toasted Sesame Seeds
• Siracha

Sauce

• 3–4 tbsp Sesame Oil
• 3–4 tbsp Gluten Free Soy Sauce
• ¼ tsp Tumeric
• 3 tbsp Maple Syrup
• 2–3 tbsp Nut Butter (optional)
• 1–2 tbsp Garlic (minced)
• 1 tbsp Nutritional Yeast (optional)
• Salt & Pepper to taste

---

Instructions

1. Chop: all vegetables or use a food processor to thinly slice all veggies.
2. Sauté: place onions, bell peppers and garlic in a pan and sauté until onions aretranslucent.
3. Vegetables: in a medium size pot add the white and purple cabbage. Once the cabbages aretender about 3-4 minutes add the rest of the vegetables (except carrots andspinach) and cook another 1-2 minutes.
4. Sauce: mix all ingredients together and set aside.
5. Sweet Potato noodles: In a large pot, bring water to boil. Place your noodlesin the pot and take a spoon to push all the noodle under water. Cook exactly 6minutes. Drain noodles in a colander and run under cool water to stop thenoodles from continuing to cook. Place back into your large pot and add thesauce. With kitchen scissors cut the noodles so they are manageable to eat.
6. Combine:Add the vegetable to your noodles and stir. Add the carrots and spinach andstir until spinach is lightly wilted.
7. Top with any of the optional topping you desire and enjoy!

Equipment

Food Processor

Buy Now →

Notes

1. Add the carrots and spinach last to keep their nutrients in and giving this dish a nice crunch from the al dente carrots.
2. This dish makes for great leftovers or make ahead and enjoy on a busy weekday night.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Dinner/Lunch
• Method: Stovetop
• Cuisine: DF, GF, paleo

Keywords: Japchae, Chap chae, noodles, korean noodles