Nut-Free Japchae

Delight in the bold and vibrant flavors of Nut-Free Japchae, a Korean-inspired stir-fried noodle dish reimagined for those with nut allergies. Made with chewy sweet potato glass noodles, crisp julienned vegetables like carrot and red bell pepper, tender spinach, and savory shiitake mushrooms, this recipe packs a wholesome, colorful punch. Tossed in a rich soy-based sauce infused with toasted sesame oil and just a touch of sweetness, this dish captures the essence of traditional japchae while keeping it allergen-friendly and nut-free. Easy to prepare in just 40 minutes, it’s a perfect weeknight dinner or make-ahead meal that can be served warm or at room temperature. Garnished with sesame seeds and green onions, Nut-Free Japchae is the ideal balance of texture, flavor, and dietary inclusivity without compromising its authentic Korean roots.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

Ingredients

• 200 grams sweet potato glass noodles
• 6 tablespoons soy sauce
• 2 tablespoons white sugar
• 2 tablespoons toasted sesame oil
• 1 tablespoon vegetable oil
• 3 garlic cloves, minced
• 100 grams spinach leaves
• 1 large carrot, julienned
• 1 medium red bell pepper, sliced thinly
• 1 medium yellow onion, sliced thinly
• 100 grams shiitake mushrooms, sliced
• 3 green onions, cut into 2-inch pieces
• 1 tablespoon sesame seeds

Directions

Step 1

Bring a pot of water to boil and add the sweet potato glass noodles. Cook them for about 6 minutes or until just tender. Drain and rinse thoroughly under cold water to stop the cooking process. Set aside.

Step 2

In a small bowl, mix the soy sauce, sugar, and 1 tablespoon of sesame oil. Adjust seasoning to taste and set aside.

Step 3

Heat a large non-stick skillet or wok over medium-high heat and add the vegetable oil.

Step 4

Add the minced garlic and stir-fry for 30 seconds until fragrant.

Step 5

Add the sliced onions and shiitake mushrooms. Stir-fry for about 3-4 minutes until they begin to soften.

Step 6

Add the carrots and red bell pepper, and continue to stir-fry for another 3 minutes until the vegetables are tender-crisp.

Step 7

Add the spinach and stir-fry until just wilted, about 1 minute.

Step 8

Reduce the heat to medium-low and add the cooked noodles to the pan. Pour the soy sauce mixture over the noodles. Toss everything together using tongs to ensure the noodles are well coated and the vegetables are evenly distributed.

Step 9

Add the remaining 1 tablespoon of toasted sesame oil and half of the sesame seeds. Toss again to combine.

Step 10

Remove from heat and transfer the japchae to a serving platter. Garnish with the remaining sesame seeds and the sliced green onions.

Step 11

Serve warm or at room temperature. Enjoy your nut-free japchae!

Nutrition Facts

Serving size	1067.1 grams (1067.1g)

Amount per serving	% Daily Value*
Calories	1157

Total Fat 48.30g	62%
Saturated Fat 6.90g	35%
Polyunsaturated Fat 10.60g
Cholesterol 0mg	0%
Sodium 3643mg	158%
Total Carbohydrate 171.00g	62%
Dietary Fiber 20.80g	74%
Total Sugars 49.10g
Protein 22.90g	46%

Vitamin D 18IU	90%
Calcium 320mg	25%
Iron 9mg	48%
Potassium 2473mg	53%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.9%

Protein: 7.6%

Carbs: 56.5%