Sweet Potato Noodles with Tofu & Vegetables (Japchae)

Sweet Potato Noodles with Tofu & Vegetables (Japchae)

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From: EatingWell Magazine, May/June 2017

Japchae noodles, one of the most popular Korean dishes, are a serious crowd-pleaser. Tossed with stir-fried seasonal vegetables, they make a colorful and filling healthy recipe we love. Wild garlic, native to Asia and Europe, is related to chives—look for it in Asian markets.

Ingredients 6 servings

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  • Tofu
  • 1 (14 ounce) package firm or extra-firm water-packed tofu
  • 2 teaspoons canola oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • Eggs
  • 1 teaspoon canola oil
  • 2 large eggs
  • 1 tablespoon water
  • Pinch of kosher salt
  • Sauce
  • ¼ cup packed brown sugar
  • ¼ cup crushed toasted sesame seeds
  • ¼ cup toasted sesame oil
  • 2 tablespoons reduced-sodium tamari
  • Noodles
  • 12 ounces dangmyun (see Tips) or cellophane noodles
  • 2 tablespoons reduced-sodium tamari
  • Vegetables
  • 1 tablespoon canola oil
  • 1 medium red onion, thinly sliced
  • 8 cups mixed-color baby carrots, quartered lengthwise
  • 12 thin spears broccolini (or 6 halved lengthwise, if thick), trimmed
  • 4 stalks red chard, leaves sliced and stalks cut into ½-inch pieces
  • 2 cups snap peas (6 ounces), halved diagonally
  • 12 oyster mushrooms, thinly sliced
  • ⅓ cup wild garlic leaves or chopped fresh chives
  • Scallion curls for garnish (see Tips)
  • Black sesame seeds for garnish


  • Prep

  • Ready In

  1. To prepare tofu: Preheat grill to medium-high.
  2. Drain tofu and place on a paper-towel-lined plate. Cover with another paper towel and weight with another plate. Let drain for 10 to 15 minutes. Pat the tofu dry and cut crosswise into ½-inch-thick slices. Pat dry again and cut each slice on the diagonal to make triangle shapes. Brush with 2 teaspoons canola oil and season with ¼ teaspoon each salt and pepper.
  3. Oil the grill rack. Grill the tofu until charred in spots, about 2 minutes per side. Set aside.
  4. To prepare eggs: Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Lightly beat eggs, water and salt in a small bowl. Add to the pan, swirling to evenly coat the bottom. Cook, without stirring, until set around the edges, about 2 minutes. Flip and continue to cook until the bottom is set, but not browned, 15 to 20 seconds. Slide onto a cutting board. Let cool slightly, then roll into a log and cut crosswise into thin strips; set aside. Wipe out the pan.
  5. To prepare sauce: Combine sugar, sesame seeds, sesame oil and tamari in a small bowl, stirring until the sugar dissolves. Set aside.
  6. To prepare noodles: Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl; toss with tamari.
  7. To prepare vegetables: Heat canola oil in the skillet over medium-high heat. Add onion and carrots and cook, stirring often, until slightly softened, 3 to 4 minutes. Add broccolini and chard stalks; cook, stirring often, until slightly softened, 3 to 4 minutes more. Add snap peas and mushrooms, then add chard leaves a handful at a time, tossing with the other ingredients and adding more as the leaves wilt. Add garlic leaves (or chives) and cook, stirring often, until wilted, about 2 minutes.
  8. Add the vegetables to the noodles. Add the reserved egg and the sauce and gently toss to combine. Transfer to a platter. Top with the reserved tofu. Serve garnished with scallion curls and black sesame seeds, if desired.
  • Tips: Dangmyun are naturally gluten-free, chewy noodles made from sweet potato starch.
  • To make scallion curls, cut scallions lengthwise into very thin strips. Soak the strips in ice water until curled. Drain before using.
  • To make ahead: Refrigerate grilled tofu (Steps 1-3) and sauce (Step 5) separately for up to 1 day; bring to room temperature before combining with noodles (Step 8).

Nutrition information

  • Serving size: 2⅓ cups
  • Per serving: 507 calories; 22 g fat(3 g sat); 4 g fiber; 67 g carbohydrates; 13 g protein; 54 mcg folate; 62 mg cholesterol; 13 g sugars; 9 g added sugars; 4,516 IU vitamin A; 41 mg vitamin C; 226 mg calcium; 5 mg iron; 658 mg sodium; 486 mg potassium
  • Nutrition Bonus: Vitamin A (90% daily value), Vitamin C (68% dv), Iron (28% dv), Calcium (23% dv)
  • Carbohydrate Servings:
  • Exchanges: 3 fat, 1½ vegetable, 3 starch, 1 medium-fat protein, ½ other carbohydrate

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