Sambal Tempeh Japchae

Sambal Tempeh Japchae


Oh my goodness.  There really is nothing better than spicy, fresh, and filling noodles. This Sambal Tempeh Japchae is not only beautiful on your plate but it has phenomenal flavor.


What is Japchae?

Japchae is a Korean glass noodle stir fry.  It’s sweet and savory and it’s packed with vegetables.  We used purple sweet potato glass noodles but typically they will be clear.

We opted to included tempeh in this version so it’s extra filling and packed with healthy plant-based protein.  The tempeh can be easily crumbled and the smaller the pieces, the more incredible flavor they will soak up.


A Flavor Fusion

And oh, the flavor!  Sambal is a Malaysian chili paste.  It’s robust, spicy, and tangy!  In fact, there is typically a lot of vinegar so I would suggest starting with a small amount and adding more as needed because it will taste a little sour before it gets spicy.

You can always opt to buy sambal online, for convenience.  But you can usually find it at any grocery store probably next to the Sriracha.  It may be red instead of green but it will still taste delicious.


What You Will Need to Make Sambal Tempeh Japchae

Here is exactly what you will need:

  1. Sweet Potato Glass Noodles
  2. Tempeh
  3. Bell Pepper
  4. Carrots
  5. Jalapeño
  6. Scallions
  7. Spinach
  8. Sambal Chili Sauce

Eight ingredients and 20 minutes, that’s all you need! Did I say that this Sambal Tempeh Japchae was amazing?!


Amazing Flavor Coming Your Way!

There really is nothing better than a stir fry, especially when it is a Korean japchae with sambal and tempeh.  Simply chop, combine, and sauté.  When all the veggies are cooked, it is time to enjoy! YUM!!!


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Sambal Tempeh Japchae in a white bowl with a blue napkin

Sambal Tempeh Japchae

  • Author: Meatless Makeovers
  • Prep Time: 10 min.
  • Cook Time: 10 min.
  • Total Time: 20 min.
  • Yield: 2 Servings 1x
  • Category: Entrée
  • Method: Sauté
  • Cuisine: Korean Fusion
  • Diet: Vegan


A colorful and fresh plant-based Korean Japchae that features a lime leaf sambal sauce.  This sweet potato noodle stir fry is loaded with spinach, carrots, peppers, scallions, jalapeño and of course LOTS of satisfying tempeh- YUM!!!



1 6oz Package Tempeh (Crumbled)

1 Yellow Bell Pepper (Julienned or Thinly Chopped)

4 Small Carrots (Julienned or Chopped)

1 Jalapeño (Julienned or Chopped)

45 Scallions (Trimmed and Chopped)

2 Cups Packed Fresh Spinach

23 Tbsp Sambal Chili Sauce

100g Japchae (Sweet Potato Glass Noodles)


  1. Wash and prepare all of the fresh vegetables as per the directions above.
  2. Put a large pot into boil and cook the noodles as per the directions on the package.
  3. As the water is heating, cook the vegetables. In a large wok or frying pan with a small amount of oil, sauté the yellow pepper, jalapeño, and carrots over medium heat. Cook stirring frequently for 3-4 minutes.
  4. Next, add the tempeh and scallions and continue to cook and stir for 3 more minutes.
  5. Add the sambal sauce and stir to incorporate.
  6. Lastly, add the fresh spinach leaves and the cooked noodles. Stir to combine and continue to cook until the spinach has wilted.
  7. Serve immediately and enjoy!
  8. Leftovers can be refrigerated for up to 5 days in an airtight container.

Keywords: Sambal Tempeh Japchae


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