Delicious Vegan Recipe – Shirataki Japchae | Healthy & Easy

Welcome to my vegan shirataki japchae recipe!

As a seasoned chef, I can confidently say that this dish is a crowd-pleaser. Not to mention, it is incredibly straightforward to make and takes less than 30 minutes from start to finish!

If you’re a fan of Korean cuisine or just love a good noodle stir-fry, this recipe is perfect for you. Plus, it’s raw vegan, making it an ideal choice for those who want to eat healthily without sacrificing flavor.

What makes this dish truly special is the use of shirataki noodles. These low-carb and keto-friendly noodles have gained quite a following in recent years due to their unique texture and versatility.

Incorporating vegetables like broccoli, carrots, and shiitake mushrooms into the mix not only adds variety but also makes for a healthy yet satisfying meal.

In this recipe article, I’ll be sharing everything you need to know about making the best vegan shirataki japchae. Trust me; once you try it, you’ll wonder why you ever bothered with anything else!

Why You’ll Love This Recipe

Vegan Shirataki Japchae
Vegan Shirataki Japchae

If you are a fan of Korean cuisine or just love noodles, then this vegan Shirataki Japchae recipe is sure to become your new favorite. This dish is a vegan twist on the popular Korean glass noodle stir fry usually made with meat, eggs and oyster sauce, but here it’s made with plant-based ingredients and an updated flavor profile that will leave you craving for more.

Firstly, this dish is packed with colorful veggies like broccoli, mung bean sprouts, shiitake mushrooms, carrots and onion which provide a satisfying crunch in every bite. Secondly, this japchae recipe uses shirataki noodles which are low-carb, gluten-free and high in fiber making it a healthier alternative to traditional glass noodles. Thirdly, the sesame oil and toasted sesame seeds give the dish a nutty flavor while the soy sauce contributes to its umami taste.

But what’s most remarkable about this vegan japchae recipe is not just its health benefits or its flavor but also its versatility. You can easily customize this dish by adding your favorite proteins like tofu or tempeh, swapping some veggies for others or using different kinds of starch noodles such as sweet potato starch noodles, rice noodles or konjac noodles. Trust me when I say that no two batches of this dish will ever be the same!

Overall, this vegan Shirataki Japchae recipe is a great way to enjoy a satisfying and flavorful meal without sacrificing its nutritional value or its taste. Plus, it’s so easy to make that even novice cooks can whip it up in no time! So why not give it a try? Your palate and your body will thank you for it!

Ingredient List

 A rainbow of vegetables and shirataki noodles create a feast for the eyes in this vegan rendition of japchae.
A rainbow of vegetables and shirataki noodles create a feast for the eyes in this vegan rendition of japchae.

Let’s dive into the key components that will make this vegan shirataki Japchae recipe stand out. Here’s everything you’ll need:

  • Shirataki noodles: Also known as konjac noodles, shirataki noodles are made from the root of the konjac plant and are a low-carb, gluten-free alternative to traditional wheat-based noodles.

  • Mung bean sprouts: These crunchy sprouts are packed with nutrients like vitamin C, folate and fiber, and they add a fresh flavor and texture to this dish.

  • Broccoli florets: The perfect vegetable to balance out the sweet and savory flavors in Japchae. Broccoli is high in fiber, vitamins C & K, and provides a source of plant-based protein.

  • Carrots: Orange-colored root vegetables blend seamlessly with other ingredients and add natural sweetness to any dish. Rich in fiber helps digestion.

  • Shiitake mushrooms & button mushrooms: Shiitake mushrooms have an earthy flavor and meaty texture when cooked which makes them a great addition to this dish. Toss in some button mushrooms for added diversity of texture.

  • Onion & garlic cloves: These flavorful alliums give a depth of umami taste necessary for any stir fry dish.

  • Soy sauce: A must-have ingredient in Korean cuisine for its unique salty-savory taste that adds depth of flavor to any dish.

  • Sesame oil & sesame seeds: Two powerful ingredients that can elevate any dish with their nutty taste and aroma.

  • Potato starch (or sweet potato starch): Used to coat the noodles really well adds thickness to the sauce. Perfect sauce consistency is achieved with the help of starch.

These ingredients can easily be found at your local grocery store or Asian market. Get ready to explore new textures and flavors with these nutritious ingredients!

The Recipe How-To

 Vibrant slices of bell pepper add a pop of color to this umami-rich dish.
Vibrant slices of bell pepper add a pop of color to this umami-rich dish.

Alright, let’s get started with the vegan Shirataki Japchae recipe. This dish is a Korean-inspired stir-fry that uses shirataki noodles made from the root of a konjac plant. Unlike regular noodles, shirataki noodles are low in calories and carbs, making it perfect for keto and low-carb diets.

Ingredient List

For this recipe, you will need the following ingredients:

  • 2 packs of shirataki noodles (8 ounces each)
  • 2 tbsp of sesame oil
  • ½ cup of sliced onion
  • 1 clove of diced garlic
  • ½ cup of sliced carrots
  • ½ cup of sliced button mushrooms
  • ½ cup of sliced shiitake mushrooms
  • 1 cup of broccoli florets
  • ½ cup of mung bean sprouts
  • 2 tbsp of soy sauce
  • 1 tbsp of potato starch or sweet potato starch
  • 1 tbsp of sesame seeds (Optional)

Make sure to choose the best shirataki noodles available to ensure a great texture for your noodle stir-fry.

The Recipe How-To

Now, let’s start making our vegan Shirataki Japchae. Follow these steps carefully:

Step 1: Prepare the Shirataki Noodles

Rinse shirataki noodles under running water for at least one minute to remove its natural odor. Then, boil in hot water for two minutes to further remove any unusual taste and odor. Drain and rinse again with cold water.

Step 2: Stir-fry the Vegetables

In a wok or large skillet, heat two tablespoons of sesame oil over medium heat until hot. Add onions and garlic cloves and stir-fry until fragrant. Then add in sliced carrots, button mushrooms, shiitake mushrooms, broccoli florets, and mung bean sprouts. Continue stir-frying until all vegetables cooked but still crispy.

Step 3: Add the Shirataki Noodles

Once everything is cooked through, add in the boiled shirataki noodles into the wok or skillet.

Step 4: Season with Soy Sauce and Starch

Add two tablespoons of soy sauce into your stir fry dish while slowly adding a tablespoon each time to make sure not too salty. Sprinkle potato starch over the mixture followed by a tablespoon or two of water. Keep stirring for about one minute until everything well combined.

Optional Step: Garnish with Sesame Seeds

Sprinkle some sesame seeds on top before serving if desired!

Now you have created vegan Shirataki Japchae, a delicious and healthy Korean glass noodle stir-fry dish that can be enjoyed by everyone!

Substitutions and Variations

 Who says vegan food can't be filling? One bowl of shirataki japchae will have you feeling satisfied all day.
Who says vegan food can’t be filling? One bowl of shirataki japchae will have you feeling satisfied all day.

If you’re feeling adventurous, or looking for creative ways to switch up your Vegan Shirataki Japchae recipe, you’ve come to the right place! The beauty of this delicious dish is its versatility – it accommodates a variety of substitutions and variations.

Here are some ideas to get you started:

– Vegetables: switch out broccoli, carrots or mung bean sprouts with other veggies like bok choy, bell peppers, or even cabbage. I love adding shredded carrots, sliced red bell peppers and edamame for an extra crunch.

– Noodles: instead of shirataki noodles, try using tofu noodles, rice noodles or sweet potato starch noodles. If you’re on a keto diet, try subbing in some miracle noodle stir fry or konjac noodles.

– Protein: For some added protein, consider incorporating some crispy tofu cubes or cooked chickpeas to the mix.

– Sauce: To mix up the flavor profile and add a hint of sweetness, try using coconut aminos instead of soy sauce. You can also experiment with other usual Asian flavors like fish sauce or oyster sauce (if non-vegan), hoisin sauce or sriracha.

– Garnish: For some added wow factor and texture try adding lime juice along with sesame seeds and sliced green onions on top

Always keep in mind that choosing substitutions comes down to personal preference. Moreover, by trying different combinations you will find what works best for you. So let your creativity run wild and have fun experimenting in your own kitchen!

Serving and Pairing

 Crushed peanuts provide a perfect crunch to every bite of this savory and slightly sweet noodle dish.
Crushed peanuts provide a perfect crunch to every bite of this savory and slightly sweet noodle dish.

Congratulations! You have mastered the art of making a perfect vegan shirataki japchae recipe. And now, it’s time to think about how to serve and pair it for the most enjoyable experience.

As a versatile dish, the vegan shirataki japchae can be served as both a main course or side dish. If serving as a side dish, it pairs well with grilled tofu, kimchi or sliced cucumbers, enhancing the overall taste and experience.

For a complete meal, pairing with steamed rice or cooked quinoa further complements the flavors of the dish adding even more texture and depth. I recommend garnishing with some sesame seeds or mung bean sprouts before serving to increase the aesthetic appeal of the dish.

If you’re looking to enjoy a noodle-centric meal you can even try pairing shirataki japchae with other noodles such as rice noodles or konjac noodles.

This uncomplicated yet delicious recipe is an excellent choice to include in your weeknight dinner rotation. With its flexibility and flavor profile, you can quickly adapt it to suit your taste buds and preferences. Have fun exploring its infinite possibilities!

Make-Ahead, Storing and Reheating

 Garlic and ginger unite to bring pungent depth to the fragrant sauce that brings everything together.
Garlic and ginger unite to bring pungent depth to the fragrant sauce that brings everything together.

One of the best things about this Vegan Shirataki Japchae Recipe is that it can be made-ahead and stored for later use. If you’re planning to make this dish in advance, simply let it cool down to room temperature before storing it in an airtight container. It can last up to 3 days in the refrigerator or up to 2 weeks in the freezer.

To reheat the dish, I recommend placing it in a pan with a splash of water over medium heat. Stir the noodles periodically until they are reheated completely. You can also microwave the dish by adding a bit of water and covering it with a damp paper towel before heating. However, please note that microwaving may cause the vegetables to become mushy.

If you want to add some fresh crunchiness to your leftovers, I recommend adding some fresh mung bean sprouts or crunchy raw broccoli florets upon reheating.

Whether you’re making this delicious Vegan Shirataki Japchae Recipe for a mid-week meal prep or for a weekend get-together, make sure to store your leftovers properly and don’t hesitate to jazz them up with some fresh toppings for added texture and flavor. Get ready to experience how amazing this vegan japchae recipe truly is!

Tips for Perfect Results

 The star of this recipe? Shirataki noodles,
The star of this recipe? Shirataki noodles,

In order to achieve the best possible results for your vegan shirataki japchae, try out these tips and tricks to make your dish stand out.

Firstly, when it comes to stir-frying, always make sure that your pan is heated up properly before adding ingredients. This ensures that everything cooks evenly and doesn’t end up too soggy. Secondly, be sure not to overcook the vegetables. You want them to be slightly crispy, adding a nice texture to the dish.

When it comes to the shirataki noodles, they can be a bit tricky to work with as they can be quite chewy. To combat this, I recommend boiling them for a few minutes beforehand and mixing in some sweet potato starch or potato starch. This will help give them a more noodle-like consistency.

In terms of flavour, don’t be afraid to experiment with different sauces and seasonings. Soy sauce is the traditional choice for this dish but feel free to add in some other flavourful ingredients such as garlic or sesame oil.

If you’re looking for a way to add some extra protein into your japchae, try adding some tofu or even some seitan for a meatier texture. Alternatively, if you want to keep it light and fresh, mung bean sprouts are also a great addition.

Finally, presentation is key! Don’t just throw everything into a bowl – take the time to arrange your japchae nicely on a platter or in individual bowls. Garnish with some sesame seeds and sliced green onions for an added pop of colour and flavour.

With these tips in mind, you’ll be able to create a vegan shirataki japchae that’s both delicious and visually stunning!


As I was perfecting this vegan shirataki japchae recipe, I received a lot of questions from friends and family who were curious about the ingredients and variations. To better assist you, I have gathered some frequently asked questions and my best answers to them. Keep reading to have all your doubts cleared!

Do shirataki noodles spike insulin?

Shirataki noodles are a great option for people who want to manage their blood sugar levels. They have a low glycemic index and do not cause a rapid increase in blood sugar levels after consumption. This makes them beneficial for individuals with prediabetes, metabolic syndrome, or type 2 diabetes who need to limit their carbohydrate intake.

How do you make shirataki not rubbery?

Let’s give those konjac noodles a little boiling bath to enhance their taste and texture. Although technically not mandatory, boiling the noodles for approximately 3 minutes will soften their slightly rubbery texture to create an al dente-like finish. By the end of it, you will see the noodles thicken and become more palatable.

Are glass noodles the same as shirataki noodles?

When it comes to comparing shirataki noodles and glass noodles, the main distinction lies in the primary ingredient used during their preparation. Shirataki noodles are created from the konjac yam, while glass noodles can be made using various ingredients such as mung bean starch, potato starch, sweet potato starch, tapioca, or canna starch.

What can I substitute for spinach in Japchae?

Instead of using beef, you can opt for pork or imitation crab meat to make this recipe. And if spinach is not your thing, you can easily replace it with some julienned green bell peppers, Chinese chives, green onions, or even green chili peppers. For an extra touch of flavor and texture, consider adding a thin pan-fried crepe-like egg sheet, called Egg Jidan, on top as a garnish.

Bottom Line

Now that you’ve learned how to make this delicious vegan shirataki japchae recipe, it’s time to get started in the kitchen. Trust me, you won’t regret trying this dish. Plant-based eating can be flavorful, healthy, and exciting – this recipe is proof of that.

Not only is this japchae recipe full of nutrient-rich ingredients like mung bean sprouts, broccoli and shiitake mushrooms, but it’s also packed with robust flavors thanks to the combination of soy sauce, garlic and onion. The chewiness of the glass noodles pairs perfectly with the crisp vegetables and sesame seeds, creating a texture explosion in every bite.

This dish is not only perfect for vegans or vegetarians, but also for anyone looking for a lighter alternative to traditional stir fry dishes. Whether you’re trying to eat more plant-based meals or simply want to switch up your routine, this recipe is perfect for any occasion.

So what are you waiting for? Head over to your nearest grocery store or order online and get all the necessary ingredients. Start cooking up a storm in your kitchen and impress your family and friends with your culinary skills. Try out different variations and substitutions that suit your palate.

Thank you for reading through these instructions and I hope you enjoy this vegan shirataki japchae recipe as much as I do!

Vegan Shirataki Japchae

Vegan Shirataki Japchae Recipe

Just a little something I whipped up from a severe lack of daily activity and too much produce.
No ratings yet
Prep Time 5 mins
Cook Time 10 mins
Course Main Course
Cuisine Korean
Servings 5 dishes
Calories 79.9 kcal


  • 14 ounces shirataki noodles
  • 1/2 onion, sliced into rings
  • 4 garlic cloves, minced
  • 2 carrots, diced
  • 1 1/2 cups shiitake mushrooms, diced
  • 1 cup broccoli, cut into florets
  • 1/4 cup soy sauce
  • 2 cups mung bean sprouts
  • 1 tablespoon sesame seeds
  • 1 tablespoon vegetable oil
  • 2 cups textured vegetable protein


  • Drain shirataki noodles and rinse well. Boil for about five minutes covered on low, and drain.
  • Heat oil onto wok and sautee onions and garlic for about 1 minute before adding vegetables to stir fry until lightly crispy (about 5 minutes).
  • Lower heat and add veggie meat, soy sauce, and noodles. Cook for 5-8 minutes on medium.
  • Add sesame seeds and more soy sauce and cook for 2 minutes.

Add Your Own Notes


Serving: 116gCalories: 79.9kcalCarbohydrates: 9.2gProtein: 4.1gFat: 3.9gSaturated Fat: 0.5gSodium: 830.7mgFiber: 2.4gSugar: 3.9g
Keyword < 15 Mins, Asian, Easy, Vegan, Vegetable
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