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Japchae - Vegan & Gluten Free Korean Glass Noodles - Recipe from Enhance Your Palate
Japchae - Vegan & GF Korean Glass Noodles
Prep Time
20 mins
Total Time
35 mins
 

Quick & easy Instant pot recipe for Japchae, i.e. vegan
& gluten free Korean glass noodles vegetable stir-fry. Prep over the
weekend and cook in 15 minutes during weekdays.  

Course: Everyday Recipe, Instant Pot Recipe, Main Course
Cuisine: Korean
Keyword: Japchae, Korean Glass Noodle, Sweet Potato Noodle
Servings: 4
Calories: 528 kcal
Author: Rupali Agarwal
Ingredients
Pantry:
Noodles:
Sauce:
Produce:
  • 1 oz Ginger Thumb size knob, finely julienned
  • 10 oz Red onions 1 cup sliced, 1 medium or ½ large size onion
  • 4 oz Cremini Mushrooms 1 cup sliced around 10 pieces
  • 6 oz Baby Bok Choy 1 cup chopped - 2 small or 1 medium size, stalk and leaves separated
  • 6 oz Carrots 1 cup thick julienned, 2 medium size or 1 large
  • 4 oz Green Bell Pepper 1 cup thick julienned, 1 medium size
  • 4 oz Red Bell Pepper 1 cup thick julienned, 1 medium size
  • 6 oz Broccoli 1 cup, cut into even bite size florets
  • 2 oz Baby Spinach 2 cups heaped, 2 handful
Protein:
  • 7 oz Tofu Extra Firm - 1 cup cubed
Toppings:
Instructions
Instructions:
Prep work Instructions
  1. Sweet Potato starch noodle come in long u-shaped noodles. Cut them into small strands using a kitchen scissor to fit inside the inner pot of instant Pot.
  2. Chop all the colorful vegetable into finger size sticks and keep them aside. Once, all the veggies are prepped, this dish comes together really fast.
  3. Squeeze all the water out from the tofu, cubed and keep it aside.
  4. Mix all the sauce ingredients in a small bowl, whisk them all together and keep it side.
  5. Combine the sesame oil and chili flakes for topping and keep it aside.
Cooking Instructions
  1. Switch on the Instant Pot on Sauté mode on normal heat. Add 2 tbs of avocado oil.
  2. When it starts displaying hot add julienned ginger and sliced onions.
  3. Sauté onions for few minutes until become soft and translucent.
  4. Now add sliced mushrooms and continue to sauté for few minutes.
  5. After 5 minutes switch off the sauté mode, add 1.5 cup of water and half quantity of the prepared sauce.
  6. Transfer all the noodles into crisscross pattern in the inner pot.
  7. Place the Instant pot lid on and cook for 1 minute on low pressure. Let the pressure release naturally.
  8. Once, pressure is released open the lid and add chopped bok choy stalks, carrots, peppers, broccoli, tofu and the remaining sauce.
  9. Put the lid back and again cook for 1minute low pressure.
  10. To avoid over cooking of vegetables and losing their texture, quick release the pressure once cooking time is over.
  11. Take the lid off and carefully fold in the spinach and bok choy greens. Cover the pot back and allow the greens to wilt using the steam.
  12. Remove the pan, transfer to a bowl and topped it with sesame seeds and sesame seeds and chili flakes oil.

Recipe Video

Nutrition Facts
Japchae - Vegan & GF Korean Glass Noodles
Amount Per Serving
Calories 528 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 3g19%
Sodium 916mg40%
Potassium 778mg22%
Carbohydrates 66g22%
Fiber 8g33%
Sugar 15g17%
Protein 11g22%
Vitamin A 11805IU236%
Vitamin C 128mg155%
Calcium 236mg24%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.