Veggie Japchae (Korean Noodles) – Gluten Free
Let’s dig into some Japchae, a popular Korean noodle dish. Japchae is a combination of sweet potato vermicelli noodles (more on that in a moment), veggies, and beef in a wonderful umami sauce but in this recipe I’ve kept it veggies the whole way. The sweet potato vermicelli noodles have a density and sweetness to them that is quite different from traditional rice vermicelli noodles. And I love the punch the sesame oil brings to the dish. So whether you’re twirling the noodles with a fork or slurping them down with chopsticks, Veggie Japchae (Korean Noodles) – Gluten Free is easy to make and even more fun to eat.
Jump to RecipeIngredients
Organize the ingredients – korean sweet potato vermicelli noodles, eggs, red pepper, carrots, onions, shiitakes, spinach, scallions, dark brown sugar, garlic, gluten free soy sauce, sesame oil, black pepper, and sesame seeds.
Cooking the Sweet Potato Vermicelli Noodles
Cook glass noodles according to package directions. Drain, rinse in cold water and set aside. (If desired, cut the noodles into smaller strands with a scissor.)
Cooking the Eggs
Whisk 2 eggs in a small bowl. Heat a large nonstick pan with 2 teaspoons neutral oil. Pour the eggs into the pan and swirl the eggs so they spread evenly and thinly. Cook for 1 minute and then flip over (don’t worry if the “omelette” breaks when you flip it, mine did!) and cook for an additional 1 minute. Remove omelette from the pan and transfer to a cutting board, let it cool slightly and then cut into thin strips. Set aside.
Cooking the Vegetables
In the same pan, heat 1 tablespoon of neutral oil over medium to medium-high heat. Cook carrots and red pepper for 3-4 minutes until both have softened. Remove from pan and place into a bowl. Add 1 tablespoon more neutral oil to the pan and cook the onions, mushrooms, garlic and scallions until softened about 5 minutes. Lastly, add the spinach and cook until spinach begins to wilt, 1-2 minutes. Remove the vegetables from pan and place into same bowl with carrots and peppers.
Assembling the Veggie Japchae
Using the same pan add the gluten free soy sauce, sesame oil, brown sugar and black pepper and cook over medium to medium-low heat. Once the sugar dissolves, add the cooked sweet potato vermicelli noodles back to the pan and using tongs combine the sauce thoroughly with the noodles. Then add the vegetables and egg strips into the pan and combine all of the ingredients.
Veggie Japchae (Korean Noodles) – Gluten Free
Transfer noodles to a bowl or platter, garnish with sesame seeds and dig in!
Veggie Japchae (Korean Noodles) – Gluten Free
Ingredients
- 8 ounces Korean Sweet Potato Vermicelli Noodles (approx 1/2 bag) I used SunGiven brand DON’T USE REGULAR RICE VERMICELLI NOODLES
- 2 1/2 tablespoons neutral oil canola, vegetable, etc, divided
- 2 eggs large
- 1 large carrot julienned or shredded (approx. 1/2 cup)
- 1/2 red pepper cut into thin slices
- 1/2 onion white or red, cut vertically through the root and then sliced into thin 1/2 moons (see recipe photos)
- 2 scallions washed, ends trimmed and sliced into rounds or 1” pieces
- 3 garlic cloves minced or pressed
- 6-8 whole shiitake mushrooms stems removed and thinly sliced or 1 small container of pre-sliced shiitakes
- 2 cups raw spinach washed and dried
- 1/4 cup gluten free soy sauce I use San-J
- 2 tablespoons sesame oil key ingredient!!
- 2 tablespoons dark brown sugar
- 1/2 teaspoon black pepper
- 2 teaspoons or more toasted sesame seeds, white and/or black
Instructions
- Cook glass noodles according to package directions. Drain, rinse in cold water and set aside. (If desired, cut the noodles into smaller strands with a scissor.)
- Whisk 2 eggs in a small bowl. Heat a large nonstick pan with 2 teaspoons neutral oil. Pour the eggs into the pan and swirl the eggs so they spread evenly in the pan. Cook for 1 minute and then flip eggs over (don’t worry if the “omelette” breaks when you flip it, mine did!) and cook for an additional 1 minute. Remove omelette from the pan and transfer to a cutting board, let it cool slightly and then cut into thin strips. Set aside.
- In the same pan, heat 1 tablespoon of neutral oil over medium to medium-high heat. Cook carrots and red pepper for 3-4 minutes until both have softened. Remove from pan and place into a bowl. Add 1 tablespoon more neutral oil to the pan and cook the onions, mushrooms, garlic and scallions until softened about 5 minutes. Lastly, add the spinach and cook until spinach begins to wilt, 1-2 minutes. Remove the vegetables from pan and place into same bowl with carrots and peppers.
- Using the same pan add the gluten free soy sauce, sesame oil, brown sugar and black pepper and cook over medium to medium-low heat. Once the sugar dissolves, add the cooked sweet potato vermicelli noodles back to the pan and using tongs combine the sauce thoroughly with the noodles. Then add the vegetables and egg strips into the pan and combine all of the ingredients.
- Transfer noodles to a bowl or platter, garnish with sesame seeds and dig in!
Notes
Recipe from the Instagram account #OneHappyBite, and the website onehappybite.com.
If you like this recipe, you may also like these other GFchow recipes. Umami Noodles with Scallion Brown Butter, Noodles with Bok Choy, Shiitakes, and Jammy Eggs, and Gluten Free Drunken Noodles with Chicken.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
