Impress friends and family with a fancy sounding, yet easy dish, and lovingly serve this Korean Glass Noodles Stir Fry. A spicy sweet and savory dish, brimming with delicate noodles made of sweet potatoes, jackfruit and veggies in the most delicious stir fry sauce. Top off the delightful dish with sesame seeds, scallions and cilantro for the perfect presentation.
Korean Glass Noodles
This vegan glass noodles stir fry is a favorite dish of mine that I order from Tru Food kitchen any chance I get. I always ask for grilled tofu and bok choy add-ins, and it always hits the spot. Since I love it so much, I finally decided to come home and recreate it for myself. This is mainly because I want to eat it more often without feeling guilty that I’m eating out. I’m really glad I decided to do so because I absolutely love the homemade version!
I’ve always said that it’s hard to outdo homemade recipes. For example, the store bought versions of Homemade Apple Pie Filling or Homemade Cashew Milk just can’t be matched by the options you can make at home. I maintain that same outlook on this noodle dish now that I’ve made it for myself. Did I mention it’s naturally gluten-free and cruelty-free? You’re going to be head over heels for this one.
How to Make Korean Glass Noodles Stir Fry
- Make the sauce – Combine all the delicious sauce ingredients and set aside.
- Prepare the jackfruit – Drain and rinse the jackfruit before tearing it apart with your hands to resemble meat pieces.
- Make the glass noodles – In a big pot of boiling water, cook the noodles for about 6 minutes. Drain and place in a bowl of ice cold water for cooling and non-sticking purposes.
- Prep the mushrooms – In a large skillet, add a splash of oil or stir fry sauce, then saute the mushroom until they gain some color. Set aside.
- Stir fry the vegetables – Add in the carrot, bell pepper and bok choy. Stir fry until the bok choy leaves have wilted. Transfer to the bowl with the mushrooms.
- Add the jackfruit – Follow the same steps with the jackfruit and stir fry for a couple of minutes then add in the remaining of the sauce and veggies.
- Combine – Add the noodles to the vegetable mixture, toss to coat, and cook for another minute. Add the scallions and cilantro. Garnish, serve, and enjoy!
Recipe Tips + Variations
- Storage – Store in an airtight container in the fridge for up to 4 days. I do not suggest freezing glass noodles stir fry.
- Reheating – Reheat using the microwave. Cover with a damp paper towel to ensure the noodles don’t dry out too much.
- Where to buy glass noodles? – Your best bet is your local Asian market. They’re popularly sold in these types of stores. There’s usually an Asian foods section in most grocery stores these days as well. You might find them there as well. If neither are an option for you, Amazon has your back.
- Glass noodles substitute – There’s really no great substitute for these noodles since they’re so unique. However, you can always try kelp noodles, rice noodles, soba or angel hair pasta, but it just isn’t the same.
- About the jackfruit – Depending on the brand and the batch of jackfruit, you may have to simmer the jackfruit pieces first to make sure they suit your preferences as far as softness goes. It’s important that you use the green unripe jackfruit not fresh.
- Make it less spicy – You can always omit the pepper flakes and the sriracha sauce if the spice is too much for you. This will make it more of a savory sweet dish instead. Just note that removing the sriracha will change the flavor outcome quite a bit.
- Don’t overcook the noodles – It’s really important you don’t overcook the glass noodles. Their texture just doesn’t turn out very pleasant when you do.
Korean Glass Noodles FAQ
What is JAPCHAE?
Japchae isn’t as complicated as its name might make it sound. Japchae is simply glass noodles served in a stir fry style with mixed vegetables added in. The name suggests a very specific dish, but you can adjust the veggies as you see fit. It’s an easy dish to customize to your preferences.
What are glass noodles made from?
Glass noodles look transparent and are often a greyish color. They’re largely made of sweet potato starch, along with mung bean starch, tapioca, green pea starch and canna. Canna being the root of an edible flour of the canna species. More specifically, it’s the starch from these roots, or rhizomes, that’s used in the making of glass noodles. Of course, depending on the brand, ingredients will vary.
Vegan Noodle Recipes
- Vegan Peanut Noodles
- Kelp Noodle Salad
- Creamy Vegan Ramen Noodles
- Vegan Vegetable Noodle Soup
- Vegan Miso Noodle Soup
- Vegan Kung Pao Tofu
- Potsticker Salad.
Vegan Korean Glass Noodles Stir Fry
- 7 oz glass noodles
- 7 oz shiitake mushrooms thinly sliced + stems removed
- 2 bunches baby bok choy
- 1 red bell pepper julienned
- 1 carrot cut into sticks (or a mix of carrot + broccoli + mung beans)
- 4-5 scallions sliced
- 20 oz can green jackfruit drained and rinsed well (do not use fresh jackfruit)
- 1/2 cup fresh cilantro optional
- Combine all of the stir fry sauce ingredients and set aside until needed.
- Drain and rinse the jackfruit discarding any tough pieces. When squeezed with your fingers the jackfruit should easily shred and resemble pulled meat. If this isn’t the case you might want to boil it for 5 to 10 minutes until softened. This will usually depend on the brand and that particular batch.
- Cook the glass noodles in a big pot of boiling water for six minutes until al dente. Drain and transfer to a bowl of ice water immediately to stop the cooking process and keep the noodles from sticking to each other. It’s important not to overcook them.
- Meanwhile preheat a large skillet over medium low heat and saute the mushrooms in a drizzle of oil or a splash of the sauce for a few minutes until they start to get a little color. Transfer to a bowl and keep warm.
- Add the carrot and bell pepper and stir fry a couple pf minutes until they begin to soften to your liking. Transfer to the bowl with the mushrooms.
- Add the bok choy leaves to the pan and a drizzle of the sauce if needed and cook until the bok choy is wilted but still al dente then transfer to the bowl with the rest of the veggies. (Alternatively you could blanch the bok choy for 2 minutes before adding it to the stir fry).
- Add the jackfruit pieces to the skillet and stir fry with another drizzle of the sauce until coated all over and gets a little color.
- Pour in the remaining sauce and bring to a simmer.
- Add the cooked glass noodles (make sure to drain the noodles well first) and all the vegetables then toss everything to coat well. Cook another minute or so until the noodles start to soak up some of that sauce. Remove from heat and add the scallions.
- Serve hot garnished with the cilantro, extra chili flakes and sesame seeds.
- Storage - Store in an airtight container in the fridge for up to 4 days. I do not suggest freezing glass noodle stir fry.
- Reheating - Reheat using the microwave. Cover with a damp paper towel to ensure the noodles don’t dry out too much or add a little splash of veggie stock..
- Where to buy glass noodles? - Your best bet is your local Asian market. They’re popularly sold in these types of stores. There’s usually an Asian foods section in most grocery stores these days as well. You might find them there as well. If neither are an option for you, Amazon has your back.
- Glass noodles substitute - There’s really no great substitute for glass noodles since they’re so unique. However, you can always try kelp noodles, thin rice noodles, soba, angel hair pasta, or vermicelli but it's just not the same thing.
- About the jackfruit - Depending on the brand and the batch of jackfruit, you may have to simmer the jackfruit pieces first to make sure they suit your preferences as far as softness goes.
- Don’t overcook the noodles - It’s important you don’t overcook the glass noodles. Their texture just doesn’t turn out very pleasant when you do, so 6 minutes total.