Vegan Japchae (Glass Noodle Stir-Fry)

Ingredients

• 8 oz Sweet Potato Starch Noodles (Glass Noodles)
• 1 medium Carrots
• 1/2 medium Onion
• 1 medium Bell Peppers (any color)
• 5 oz Spinach
• 4 oz Shiitake Mushrooms
• 3 tbsp Vegan Soy Sauce
• 1 tbsp Brown Sugar
• 2 tbsp Sesame Oil
• 1 tsp Minced Garlic
• 1/4 tsp Ground Black Pepper
• 1 tbsp Sesame Seeds

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 8 oz Sweet Potato Starch Noodles and cook for 6-8 minutes, or until the noodles are tender and translucent. Carefully drain the noodles in a colander, then rinse them thoroughly under cold running water to stop the cooking process. Use kitchen scissors to cut the noodles into shorter, manageable lengths, about 6 inches (15 cm) long.
2. 2Prepare the vegetables: Cut the 1 medium carrots, 1/2 medium onion, and 1 medium bell peppers into thin matchsticks, approximately 2 inches (5 cm) long. Thinly slice the 4 oz Shiitake Mushrooms.
3. 3Bring a small pot of water to a rolling boil. Add the 5 oz Spinach and blanch for 1 minute, until the leaves are wilted and bright green. Immediately drain the spinach in a colander and, once cool enough to handle, firmly squeeze out as much excess water as possible. Use kitchen scissors to cut the blanched spinach into shorter pieces, about 2 inches (5 cm) long.
4. 4Heat 1 tablespoon of Sesame Oil in a large skillet or wok over medium-high heat (approximately 400°F / 200°C). Add the julienned 1 medium carrots, 1/2 medium onion, and 1 medium bell peppers. Stir-fry for 3-4 minutes, tossing frequently, until the vegetables are slightly softened but still retain a slight crispness.
5. 5Add the sliced 4 oz Shiitake Mushrooms to the skillet with the other vegetables. Continue to stir-fry for an additional 2 minutes, until the mushrooms begin to soften and release their earthy aroma.
6. 6Add the blanched and cut 5 oz Spinach to the skillet. Stir-fry for 30 seconds, tossing gently to combine all the vegetables.
7. 7Add the cooked and cut 8 oz Sweet Potato Starch Noodles to the skillet. Pour in the 3 tbsp Vegan Soy Sauce, 1 tbsp Brown Sugar, the remaining 1 tbsp Sesame Oil, 1 tsp Minced Garlic, and 1/4 tsp Ground Black Pepper. Toss all ingredients thoroughly for 1-2 minutes, using tongs or spatulas to ensure the noodles and vegetables are evenly coated with the sauce.
8. 8Continue to cook the mixture for an additional 2-3 minutes over medium-high heat, tossing occasionally, until the noodles are heated through and have absorbed most of the sauce, which should appear slightly glossy.
9. 9Transfer the Vegan Japchae to a large serving dish. Garnish evenly with the 1 tbsp Sesame Seeds and serve warm.

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