Go Back
+ servings

Korean Japchae Noodles With Vegetables

A healthy paleo and gluten free japchae noodle recipe with vegetables. Try this delicious and savory version of this popular Korean dish!
5 from 23 votes
Prep Time 15 mins
Cook Time 15 mins
Course Dinner, Lunch
Cuisine Asian
Servings 2 servings
Calories 490 kcal


  • 8.8 oz sweet potato glass noodles or "dangmyeon"
  • 8 oz broccoli florets
  • 1 onion, julienned
  • 1 cup red bell pepper, julienned
  • 2 cups spinach leaves
  • 1 cup carrots, julienned
  • cup coconut aminos
  • 1 clove garlic, minced
  • 2 green onions, julienned
  • 1 egg, beaten
  • 2 tablespoons vegetable broth
  • 2 tablespoons avocado oil
  • 1 teaspoon avocado oil, to keep noodles from sticking
  • sesame seeds for garnish


  • Bring a large pan with plenty of water and a drizzle of avocado oil to a boil. Cook the sweet potato glass noddles according to the package instructions. Rinse, drain, and cut the noodles to about 6-7 inch lengths and set aside.
  • Add 1 teaspoon of avocado oil at medium-low heat and add the scrambled egg mixture. Cook it into a thin and flat "omelette", once hardened, flip it over. Transfer to a cutting board and cut into thin strips.
  • Blanch the broccoli florets for 2 minutes in boiling water. Rinse in cold water and set aside to drain. Julienne your choice of vegetables.
  • Heat a large skillet at medium heat, add 1 tablespoon avocado oil and add the onions. Saute for 2 minutes. Then add 1 tablespoon of avocado oil, garlic, broccoli, carrots, bell pepper, spinach and green onions. Saute for 3 minutes, stirring occasionally.
  • Add in coconut aminos and 1 to 2 tablespoons of vegetable broth and mix into noodles. If it's too dry, add more broth and toss until noodles are evenly mixed.
  • Transfer to a serving plate and sprinkle sesame seeds on top. Enjoy!


  • This recipe is gluten free and paleo. Can easily be made vegan by removing the egg!
  • Store leftovers in an airtight container in the fridge for 1-2 days.
  • Nutrition

    Serving: 1servingCalories: 490kcalCarbohydrates: 52gProtein: 14gFat: 26gSaturated Fat: 4gCholesterol: 93mgSodium: 1036mgPotassium: 1414mgFiber: 13gSugar: 24g

    * This nutrition card is calculated by a third party app and is only an estimate. The numbers will vary based on the specific ingredient amounts and brands you use in making this recipe.

    Like this recipe?Follow me @speakveggietome on Pinterest