Vegan Japchae (Glass Noodle Stir-fry)

Ingredients

• about 225 g Sweet Potato Noodles (glass noodles)
• about 113 g Shiitake Mushrooms
• 1 large Carrots
• about 142 g Spinach
• 1/2 large Onion
• 3 tablespoons Soy Sauce
• 2 tablespoons Sesame Oil
• 1 tablespoon Sugar
• 2 cloves Garlic
• 1/4 teaspoon Black Pepper
• 1 tablespoon Toasted Sesame Seeds
• 2 tablespoons Vegetable Oil

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

Instructions

1. 1Place the about 225 g Sweet Potato Noodles in a large bowl and cover them completely with warm water. Let the noodles soak for 20-30 minutes until they are soft and pliable.
2. 2While the noodles soak, prepare the vegetables: slice the about 113 g Shiitake Mushrooms, 1 large Carrots, and 1/2 large Onion into thin strips, approximately 0.3175 cm thick. Wash the about 142 g Spinach thoroughly and mince the 2 cloves Garlic very finely.
3. 3In a medium bowl, whisk together the 3 tablespoons Soy Sauce, 2 tablespoons Sesame Oil, 1 tablespoon Sugar, the minced 2 cloves Garlic, and 1/4 teaspoon Black Pepper until the sugar is fully dissolved.
4. 4Bring a large pot of water to a rolling boil over high heat (100°C / 100°C). Add the soaked about 225 g Sweet Potato Noodles and boil for 5-7 minutes until they appear translucent and are tender to the bite. Drain the noodles immediately using a colander, then rinse them thoroughly with cold water to stop the cooking and prevent sticking; if desired, use kitchen shears or a knife to cut the noodles into shorter lengths, about 15.24-20.32 cm.
5. 5Heat a large wok or a 30.48 cm skillet over medium-high heat (approximately 190.6°C / 190°C). Add the 2 tablespoons Vegetable Oil and allow it to shimmer for about 30 seconds. Add the sliced 1/2 large Onion and 1 large Carrots to the hot oil and stir-fry for 2-3 minutes, until the onions are fragrant and the carrots are slightly softened but still have a slight crispness.
6. 6Add the sliced about 113 g Shiitake Mushrooms and about 142 g Spinach to the pan with the other vegetables. Continue to stir-fry for 2-3 minutes, until the spinach has completely wilted and the mushrooms are tender.
7. 7Add the cooked about 225 g Sweet Potato Noodles and the prepared soy sauce mixture to the pan with the vegetables. Stir-fry vigorously for 3-5 minutes, ensuring the noodles are evenly coated with the sauce and heated through; the noodles should appear glossy and well-integrated with the vegetables.
8. 8Transfer the Vegan Japchae to a serving platter. Garnish with the 1 tablespoon Toasted Sesame Seeds. Serve warm immediately.

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