5 from 1 vote
Japchae Noodles- Korean Glass Noodle Stir Fry
Prep Time
30 mins
Cook Time
10 mins
Total Time
40 mins

A simple and healthy stir fry - an authentic Korean  Japchae Noodles recipe

Course: Dinner, Stir Fry
Cuisine: Korean
Servings: 6
Calories: 352 kcal
Author: Vicky Berman
  • 12 ounces glass noodles
  • 1-2 carrots julienned
  • 6-8 ounces enoki mushrooms cut off the root
  • 6 imitation crab sticks separated (use pan fried tofu for vegan version)
  • 3 long jalapeno peppers cut into matchsticks
  • 1/2 onion thinly sliced
  • 1 fish cake thinly sliced (use pan fried tofu for vegan version)
  • 2-3 baby bok choy chopped
  • 8 tablespoons gluten free tamari
  • 3 tablespoons sesame oil
  • 3 tablespoons agave
  • 1 tablespoon vegetable oil
  1. Soap noodles in cold water for 30 minutes, and drain. Bring a large pot of water to a boil and boil noodles for 5 minutes. Rinse in cold water and drain.
  2. Heat vegetable oil in a wok over high heat until hot but not smoking,
  3. , Add all veggies except for bok choy and cook, tossing occasionally 3-4 minutes.
  4. Add noodles to the wok and toss. Add bok choy and toss, until bok choy slightly wilted.
  5. In a separate bowl combine soy sauce, sesame oil and agave. Mix until smooth.
  6. Add sauce to the wok and toss until combined. Remove from heat. Serve hot or cold.