Korean Spicy Glass Noodles Stir Fry (Spicy Japchae)

Updated: Nov 11, 2020

This dish takes no more than 15 minutes and is excellent for vegan spice lovers! We used dried mushrooms in our recipe and re-hydrated them in boiled water for about 10 minutes, but feel free to just use fresh mushrooms :) Enjoy the lovely chewiness of the sweet potato noodles, the crunchiness of the veggies, the umami of the mushrooms, and the strong spice of Mekhala Organic Korean Chilli Paste.


(Serves 2)

1 tbsp oil

1 cup carrot, julienned

1 cup onion, sliced

1 cup mushroom, sliced

2 tsps Mekhala Organic Korean Chilli Paste

2-3 tsps soy sauce

7 oz (200g) cooked sweet potato noodles

Sesame seeds (for garnish)

Green onion (for garnish)


  1. Fry carrot, onion, and mushroom in oil on medium heat for about 3 minutes.

  2. Add in noodles and mix thoroughly.

  3. Add soy sauce and Mekhala Organic Korean Chili Paste.

  4. Stir fry for another 2 minutes.

  5. Remove from heat, garnish with sesame seeds and green onion, and enjoy!

Want more Korean inspired recipes?

- Lemongrass Turmeric Yachaejeon (Vegetable Pancake)

- Korean Spicy Pork Lettuce Wraps

- Korean Spicy Mushroom Lettuce Wraps


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