Go Back
+ servings

Vegan Japchae Noodles

Crazy Vegan Kitchen
Healthy Vegan Japchae Noodles - a lighter version of a Korean classic, made with Black Rice Noodles and Spiralized Zucchini. Loaded with Veggies and a delicious Soy-Based sauce.
5 from 1 vote
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Main Course
Cuisine Korean
Servings 4 servings
Calories 158 kcal


Japchae Sauce:

  • 5 tablespoons Tamari Gluten Free Soy Sauce
  • 3 teaspoons Sesame Oil
  • 1 1/2 tablespoons Brown Sugar

Japchae Noodles:

  • 6 oz Dry Black Rice Noodles cooked and drained
  • 4 oz Zucchini spiralized
  • 1 tablespoon Vegetable Oil
  • 2 cloves Garlic minced
  • 1 large Yellow Onion sliced
  • 1 large Carrot julienned
  • 4 oz Fried Tofu cubed
  • 1/2 large Red Bell Pepper sliced
  • 3 Spring Onions sliced on the diagonal
  • 5 -6 Large Shiitake Mushrooms sliced
  • 1 bunch Spinach chopped with hard stems discarded
  • 1 teaspoon White Pepper to taste
  • 1 tablespoon White Sesame Seeds Toasted, for garnish


  • In a bowl, combine all the ingredients for the Japchae Sauce. Whisk and set aside. Boil Noodles, drain them and spiralize your Zucchini. Set aside.
  • Once you have all your Veggies chopped, sliced and prepared, it's time to cook!
  • In a large pan, heat up Vegetable Oil. Fry Onion and Garlic for a minute or two, until translusent.
  • Add julienned Carrots and cubed Fried Tofu to the pan and cook for a further 1 minute. Be careful and try to not break the tofu up.
  • Add Red Bell Pepper, Spring Onions and sliced Shiitake Mushrooms to the pan and cook for 3-4 minutes, until all the veggies are tender but still hold a crunch.
  • Add drained Black Rice Noodles and Zucchini Noodles to the pan, Toss to combine and then pour your Japchae Sauce into the pan along with the chopped Spinach and continue to toss and cook for another minute or so.
  • Once everything is heated through and Spinach has wilted, turn heat off.
  • Season with White Pepper and taste your noodles. If they need more Soy or Sugar, now is the time to add that in and mix through.
  • Serve topped with more chopped Spring Onions and scatter with Toasted Sesame Seeds.


You can use Dangmyeon (Sweet Potato Noodles) instead if you want a more traditional dish.


Serving: 1servingCalories: 158kcalCarbohydrates: 18gProtein: 7gFat: 8gSaturated Fat: 4gSodium: 1344mgPotassium: 798mgFiber: 5gSugar: 9gVitamin A: 11767IUVitamin C: 61mgCalcium: 143mgIron: 4mg
Keyword vegan japchae, vegetarian japchae
Tried this recipe?Let us know how it was!