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Vegan Japchae

with Yuzu Miso Glaze →

This vegan japchae remix is quick, easy, + can be customizable with any of your favorite ingredients 🤩

By Kim Pham

30 min
serves 4

How to Make


  • wok or skillet
  • medium pot


Yuzu Miso Glaze

Yuzu Miso Glaze


  • 1 Omsom Japanese Yuzu Miso Glaze
  • 1 package sweet potato noodles (250g)
  • 1 medium red bell pepper, halved + sliced thinly
  • 1 small carrot, halved + sliced thinly OR sliced into matchsticks
  • 1 medium onion, sliced thinly
  • 3 scallion stalks, cut into 2 inch long pieces
  • 6 mushrooms, fresh or rehydrated
  • 1 large handful of baby spinach
  • 1 tbsp. neutral oil
  • 1 tsp. sesame oil
  • sesame seeds
  • 2 tbsp. soy sauce


Recipe from community member, Ceilena (@ceilena).

Let’s get cooking!

  1. Boil sweet potato noodles in a large pot according to the package instructions. Drain and rinse under cold water. 
  2. Add sesame oil to the noodles, and then use scissors to cut them (roughly 3-4 times). 
  3. Combine soy sauce and Omsom sauce in a small bowl.
  4. Heat a large skillet or wok over medium high heat. Pour cooking oil in. When oil is hot and shiny, saute onions for 1 minute. Add mushrooms, red bell peppers, and carrots and cook for another minute. Add scallions and fry for 1 more minute. 
  5. Turn down heat to low and add noodles, spinach, tofu, and sauce. Toss well.
  6. Garnish with toasted sesame seeds + enjoy!
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