Sweet Potato Glass Noodles (Vegan Japchae)
Quick & easy Instant pot recipe for sweet potato glass noodles (Vegan Japchae), a gluten free Korean glass noodles vegetable stir-fry. Prep over the weekend and cook in 15 minutes during weekdays.
Servings: 4
Calories: 528kcal
Equipment
Ingredients
Pantry:
Noodles:
- 6 Ounces Sweet Potato Starch Noodles cut into small strands Assi Brand
- 2 Tbs Avocado Oil
Sauce:
- ¼ cup Low Sodium Tamari for Gluten Free Option use Soya Sauce
- 2 Tbs Sesame Seed Oil
- 1 teaspoon Korean Fermented Chili Paste Concentrate Gochujang: 1 tsp, if not available substitute with ½ teaspoon of miso paste + 1 teaspoon of sambal oelek
- ½ teaspoon Korean Chile Flakes Gochugaru: ½ tsp, if not available substitute it with red chili flakes
- 2 tablespoon Brown Sugar substitute with your choice of sweetener
- 1 tbs Rice Vinegar for extra tang, (I skipped it)
- 1 tablespoon Sesame seeds add in the sauce or keep it separate and sprinkle from top, either way is fine
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:
- 2 tablespoon Sesame Seed Oil
- 1 teaspoon Korean Chile Flakes
- 1 tablespoon Sesame seeds
Instructions
Prep work Instructions
- Sweet Potato starch noodles come in long U-shaped noodles. Cut them into small strands using a kitchen scissor to fit inside the inner pot of the Instant Pot.
- Chop all the colorful vegetables into finger size sticks and keep them aside. Once, all the veggies are prepped, this dish comes together quickly.
- Squeeze all the water from the tofu, cubed, and keep it aside.
- Mix all the sauce ingredients in a small bowl, whisk them together, and keep them aside.
- Combine the sesame oil and chili flakes for topping and keep it aside.
Cooking Instructions
- Switch on the Instant Pot on Sauté mode on regular heat. Add 2 tablespoon of avocado oil.
- When it starts displaying hot, add julienned ginger and sliced onions.
- Sauté onions for a few minutes until they become soft and translucent.
- Now add sliced mushrooms and continue to sauté for a few minutes.
- After 5 minutes, switch off the sauté mode, and add 1.5 cups of water and half the quantity of the prepared sauce.
- Transfer all the noodles into a crisscross pattern in the inner pot.
- Place the Instant Pot lid on and cook for 1 minute on low pressure. Let the pressure release naturally.
- Once, pressure is released, open the lid and add chopped bok choy stalks, carrots, peppers, broccoli, tofu, and the remaining sauce.
- Put the lid back and cook for 1 minute at low pressure. To avoid overcooking vegetables and losing their texture, quickly release the pressure once cooking time is over.
- Take the lid off and carefully fold the spinach and bok choy greens. Cover the pot back and allow the greens to wilt using steam.
- Remove the pan, transfer to a bowl, and top it with sesame seeds and sesame seeds and chili flakes oil.
Video
Nutrition
Calories: 528kcal | Carbohydrates: 66g | Protein: 11g | Fat: 26g | Saturated Fat: 3g | Sodium: 916mg | Potassium: 778mg | Fiber: 8g | Sugar: 15g | Vitamin A: 11805IU | Vitamin C: 128mg | Calcium: 236mg | Iron: 3mg