Last Updated on June 3, 2023
[しらたきチャプチェ]
My vegan Shirataki Japchae is a Korean inspired fusion dish featuring Japanese shirataki noodles instead of using the traditional Korean potato starch noodles. It’s savory, slightly sweet and spicy. This is a noodle side dish to be served with a bowl of rice!
What’s Japchae?
Japchae is a sweet and savory tasting Korean side dish that’s made with noodles. Despite of the appearance, it’s a noodle “side dish” that you want to eat with rice.
The traditional Korean japchae is made with potato starch noodles and a variety of veggies and meat. My Japanese fusion vegan shirataki japchae has the same flavor profile minus the use of meat and the potato starch noodles.
So, what do I use instead of the potato starch noodles? I use shirataki noodles!
Shirataki Noodles
Shirataki noodles are made of konjac (konnyaku potato [こんにゃく芋] or devil’s tongue.) It’s a super low-calorie Japanese food and great alternative to regular pastas or noodles. It has a satisfying chewy and bouncy texture which doesn’t make you feel like you are eating “health-food.”
Shirataki is a common ingredient in Japanese cooking. Shirataki [しらたき or 白滝] means “white water fall” in Japanese. The Japanese people eat the konjac (pronounced and written as “kon-nya-ku” in Japanese) in all shapes; blocks (cakes), balls, and noodles, which is the shirataki that I use in this recipe.
The texture of the shirataki noodles are pretty similar to the Korean potato starch noodles. But a little bit less filling and somewhat lighter, too. Also, I love the fact that shirataki noodles are naturally vegan. So, they are not one of those healthy noodles that are made vegan-friendly.
Now, shirataki noodles may have an odd smell to it when you open the bag. This is very common but it will be gone after rinsing, boiling and cooking the noodles! For more information and how-to prep the shirataki, please refer to the recipe and the step-by-step instructions (with photos) after the printable recipe!
Taste of Vegan Shirataki Japchae
Just like the traditional japchae, the taste of my vegan shirataki japache is sweet & savory which comes from the combination of soy sauce and sugar. On top of the sweet and savory taste, you can taste the nuttiness from toasted sesame oil and toasted sesame seeds which is a very common flavor in Korean cuisine.
I also use gochugaru (Korean red chili pepper flakes) to give some spiciness to the dish.
The overall flavor profile is perfect as a side dish to eat with rice. I know, it may be weird to do so for non-Asian people but “noodles + rice” is a perfect matchmaking in most Asian cuisines in my opinion. LOL.
Substitution & Arrangement
For my vegan shirataki japchae, I use yellow onion, carrot, green bell pepper, shiitake and scallions. This shirataki japchae recipe is very forgiving so you can substitute or add any other vegetables of your choice.
For example, Asian chives (Chinese chives) could be a great choice to add more green with a kick. Another suggestion is to use wood ear mushroom instead of shiitake which adds a bit more crunchy bite than shiitake.
For shiitake, you could use dried shiitake and dehydrate it instead of the fresh ones that I use in the recipe. The chewy texture and the aroma of hydrated shiitake are quite different than the fresh ones. In this case, it takes a little extra time don’t forget to reserve the delicious shiitake soaking water and add a little bit when cooking. It gives a plenty of umami flavor!
Be sure to check out the “Step-by-Step Instructions (w/ Photos)” after the Printable Recipe!
Shirataki Japchae (Vegan)
Ingredients
Cooking Shirataki Noodles
- 14 oz shirataki noodles (drained weight 8 oz / 231 g. I use 2 packs of shirataki)
- 1.5 qt water
Sauce
- 1/2 tbsp grated garlic 1/2 tbsp = about 3 garlic cloves
- 2 tbsp soy sauce
- 2 tbsp sake
- 1 1/2 tbsp sugar
The Rest
- 1/2 tbsp neutral oil
- 2.5 oz yellow onion thinly sliced (2.5 oz / 70 g = 1/4 onion)
- 3 oz carrot julienned (3 oz / 80 g = 1 medium carrot)
- 2.5 oz green bell pepper thinly sliced (2.5 oz / 70 g = 1/2 green bell pepper)
- 4 shiitake trim off the end and thinly sliced
- 3/4 tsp sea salt plus more to adjust the seasoning
- 1 tsp gochugaru
- 1 scallion thinly sliced (diagonally)
- 1/2 tbsp toasted sesame oil
- 1 tsp toasted sesame seeds
Instructions
- First, prepare the shirataki noodles. Start boiling water in a medium sauce pan. Meanwhile, open the bag of shirataki noodles over a colander to drain then rinse under running water. Shake off the excess water and set it aside.
- Once water is boiling, add the shirataki noodles and cook for 2-3 minutes. Use the same colander to drain then rinse again with running water. Shake off the excess water. You can cut the shirataki noodles shorter using kitchen scissors (optional.) Set it aside.
- Next, prepare the sauce. In a medium size prep bowl, combine grated garlic, soy sauce, sake, and sugar. Stir well and set it aside.
- Once all the ingredients are ready and prepped, start heating up a non-stick frying pan at medium high heat. Pour neutral oil and add yellow onion and carrot. Cook for 2-3 minutes. Next, add green bell pepper and shiitake. Season with sea salt and cook for another 2-3 minutes.
- Add the shirataki noodles to the pan and stir for minute or so. Next, add the sauce and stir. Continue to cook for 3-4 minutes until the sauce is reduced down. Adjust the seasonings with extra sea salt if necessary. Lastly, add gochugaru, scallion, and toasted sesame oil then give a quick stir.
- Serve with toasted sesame seeds on top.
Notes
Shirataki Noodles
- Shirataki noodles are type of Japanese noodles made with konjac yam.
- They are low in calories which makes a great alternative as a healthier choice of noodles.
- The texture of shirataki noodles is firm and bouncy.
- Shirataki noodles may have a somewhat fishy smell when you open the bag. To get rid of it, rinse with water then cook in boiling water for 2-3 minutes (see the instructions above in step 1 & 2.)
Gochugaru
- Gochugaru is Korean dried red chili pepper flakes.
- You can easily find one at Korean grocery stores and online stores. I use Gochugaru from Mother-in-Law’s Kimchi.
- You can adjust the amount to your taste.
Sake
- Sake adds a hint of sweetness and gives background flavor and the aroma.
- The alcohol content will be cooked off.
- Be sure to look for vegan-friendly sake. I use Organic Junmai Sake from Hakutsuru.
Step-by-Step Instructions (w/ Photos)
1. First, prepare the shirataki noodles. Start boiling water in a medium sauce pan.
Meanwhile, open the bag of shirataki noodles over a colander to drain then rinse under running water.
Shake off the excess water and set it aside.
2. Once water is boiling, add the shirataki noodles and cook for 2-3 minutes.
Use the same colander to drain then rinse again with running water.
Shake off the excess water.
You can cut the shirataki noodles shorter using kitchen scissors (optional.) Set it aside.
3. Next, prepare the sauce. In a medium size prep bowl, combine grated garlic, soy sauce, sake, and sugar.
Stir well and set it aside.
4. Once all the ingredients are ready and prepped, start heating up a non-stick frying pan at medium high heat. Pour neutral oil and add yellow onion and carrot. Cook for 2-3 minutes.
Next, add green bell pepper and shiitake. Season with sea salt and cook for another 2-3 minutes.
5. Add the shirataki noodles to the pan and stir for minute or so.
Next, add the sauce and stir. Continue to cook for 3-4 minutes until the sauce is reduced down. Adjust the seasonings with extra sea salt if necessary.
Lastly, add gochugaru, scallion, and toasted sesame oil then give a quick stir.
6. Serve with toasted sesame seeds on top.
If you enjoy the recipe, please share, leave a comment below and tag us @plantbased_matters on Instagram! We appreciate your kind support 🙂
![YAKI UDON (JAPANESE STIR-FRIED UDON NOODLES)
[ヴィーガン焼うどん]
By @plantbased_matters
Recipe link in bio or at plantbasedmatters.net
The easiest Vegan Udon Noodle recipe!
Vegan Yaki Udon is soy sauce flavored Japanese stir-fried udon noodles made with veggies and topped with unique Japanese condiments, beni shoga and aonori.
This vegan arrangement of yaki udon is very forgiving and easy to make. Head over to plantbasedmatters.net for more!](https://plantbasedmatters.net/wp-content/plugins/instagram-feed/img/placeholder.png)