• Alicia Ann Lip

Fully Vegan, Gluten-free Arrabbiata Japchae Pasta

These are perfect for winter and not gain a single pound! In Korea, people like to have their Japchae with sesame oil, soy sauce etc. But I prefer mine with tomato puree, mushroom, garlic and other spices! These glass noodles are made from 100% organic sweet potato starch which are complex carbohydrates adding fuel to your body as well as aiding weight loss to your tummy! Amazing right? Gluten-free, vegan, quick to cook and prepare. The benefits are endless.


  • 100g 100% sweet potato starch glass noodles

  • 2 cups of water

  • 1 cup of tomato puree

  • 4 garlic cloves (chopped)

  • 3 tbsp of olive oil

  • 1/2 cup of scallion (chopped)

  • 1 red chilli (chopped)

  • 1 cup of white mushrooms (sliced)

  • Dash of black pepper

  • 3 tbsp of Tamari sauce

  • Handful of green sprouts for garnish

Makes 2 servings


Heat olive oil in deep pan on medium high heat. Sautéed garlic, chilli until lightly brown. Add mushrooms, black pepper and sautéed for 1 min. Pour water, tamari, tomato puree into pan and bring to a boil. Add noodles into pan and cook for 7 mins or so until soften. Yes, you do not need to boil the noodles separately in a pot! Save you a lot of time, I know. This helps to soak up all the saucy goodness into the noodles, making them so tasty. Maintain the heat at medium and let the noodles cook through. Place into a plate and garnish with sprouts. Serve while still warm. Incredibly simple, quick and super healthy for you. Enjoy!

#veganjapchae #koreanaliciaannlip #glutenfreepasta #glutenfreenoodles #glutenfreerecipes

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