Soy-Free Japchae with Shiitake Mushrooms

Ingredients

• about 225 g Glass noodles (sweet potato noodles)
• about 225 g Shiitake mushrooms, sliced
• 1 large Carrot, julienned
• 1 medium Onion, sliced
• about 142 g Spinach
• 1 large Bell pepper, julienned (any color)
• 3 tbsp Coconut aminos
• 1 tbsp Brown sugar
• 2 tbsp Sesame oil
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 2 tbsp Avocado oil
• 1 tbsp Sesame seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Soak the glass noodles in warm water for 30 minutes, or until softened. Drain well.
2. 2In a bowl, combine coconut aminos, brown sugar, sesame oil, garlic, and ginger. Mix well.
3. 3Heat avocado oil in a large skillet or wok over medium-high heat.
4. 4Stir-fry the shiitake mushrooms, carrot, and onion for 4-5 minutes until slightly softened.
5. 5Add the bell pepper and stir-fry for another 2-3 minutes.
6. 6Add the spinach and cook until wilted, about 1 minute.
7. 7Add the drained glass noodles to the skillet and toss with the vegetables. Pour the sauce over the noodles and vegetables and stir-fry for 3-5 minutes, or until the noodles are well coated and heated through.
8. 8Garnish with sesame seeds. Serve warm.

Substitutions

Related Guides