MUSHROOM JAPCHAE (STIR-FRIED GLASS NOODLES)
Mushroom Japchae is a vibrant Korean noodle dish made with sweet potato starch noodles (dangmyeon), lightly stir-fried with tender mushrooms, fresh spinach and savoury aromatics like garlic, soy sauce and sesame oil. Traditionally served on festive occasions, japchae is beloved for its chewy texture and glossy finish. This single-serving, plant-based version retains the essential richness and depth of the original while simplifying the ingredients for everyday ease. The mushrooms bring umami and meatiness, while spinach adds balance and nutrients. Whether eaten warm or at room temperature, Mushroom Japchae is equally satisfying as a main or side dish. It’s gluten-free, dairy-free and ideal for a quick lunch or dinner. The delicate seasoning enhances taste rather than overwhelms, making it the perfect vehicle for bold Korean flavours in a light and nourishing form. Mushroom Japchae (Stir-Fried Glass Noodles) is a wholesome choice that doesn’t skimp on flavour or flair.
RECIPE CATEGORY
Main Course
SERVING SIZE
1
CUISINE
Korean
PREPARATION/TECHNIQUES
Stir-Fry, Simmer
OCCASION/HOLIDAY
Casual Dinner, Picnic, Date Night, Korean Holidays, Back to School
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, Vegan, Vegetarian, Wheat/Gluten-Free, Dairy-Free, Low Fat, Quick & Easy, High Fibre
DISH TYPE
Pasta, Noodle Dish, Stir-Fry
INGREDIENTS
There are the following ingredients for Mushroom Japchae (Stir-Fried Glass Noodles):
- ¼ cup sweet potato noodles (dangmyeon), cooked
- ¼ cup spinach
- ¼ cup mushrooms, sliced
- ½ teaspoon soy sauce
- ½ teaspoon sesame oil
- ¼ teaspoon garlic
FULL NUTRITIONAL INFORMATION
- Calories: 104 kcal
- Protein: 2.3 g
- Carbohydrates: 16.8 g
- Fat: 3.1 g
- Fibre: 1.6 g
- Sugar: 1.2 g
- Sodium: 276 mg
- Cholesterol: 0 mg
PREPARATION
These steps are followed for the preparation of Mushroom Japchae (Stir-Fried Glass Noodles):
- Cook The Noodles: Boil the sweet potato noodles according to package instructions. Drain, rinse under cold water and set aside.
- Sauté The Mushrooms: Heat a small non-stick pan over medium heat. Add sesame oil and sliced mushrooms. Sauté for 2–3 minutes until tender.
- Add Garlic And Spinach: Stir in garlic and spinach, cooking just until the spinach wilts about 1 minute.
- Toss In Noodles: Add the cooked noodles to the pan and toss everything together. Pour in the soy sauce and stir-fry for 1–2 minutes until the noodles are glossy and well coated.
- Serve Warm Or Room Temperature: Plate and enjoy immediately or let it cool slightly for a traditional room-temp japchae experience.
PREP TIME
5 minutes
COOKING TIME
10 minutes
TIPS
Here are some helpful tips for Mushroom Japchae (Stir-Fried Glass Noodles):
- Rinse Noodles After Cooking: This prevents them from sticking and helps to maintain the perfect texture.
- Slice Mushrooms Thinly: Thin slices cook faster and absorb flavours more evenly.
- Balance Is Key: Don’t overdo soy sauce; japchae should be delicately seasoned and not salty.
- Use Sesame Oil Last: For deeper aroma, drizzle extra sesame oil right before serving.
- Avoid Overcooking Spinach: A quick toss is enough to keep colour and nutrients intact.
VARIATIONS
- Add Bell Peppers: Thinly sliced red or yellow peppers to add colour and sweetness.
- Protein Boost: Stir in tofu strips or tempeh for more satiety.
- Gluten-Free Soy Sauce: Use tamari or coconut aminos for a gluten-free version.
- Spicy Twist: Add a pinch of gochugaru or a splash of gochujang for heat.
- Nutty Finish: Garnish with toasted sesame seeds or crushed peanuts for added crunch.
PREPPING AND STORAGE
- Refrigeration: Store in an airtight container in the fridge for up to 2 days.
- Reheating: Reheat gently in a skillet over medium heat with a splash of water or sesame oil.
- Meal Prep Friendly: Cook noodles and vegetables separately and combine just before eating for freshness.
- Freezing Not Ideal: Noodles tend to break and soften after freezing and are best eaten fresh.