Vegan Japchae (Glass Noodle Stir-Fry)

Ingredients

• about 225 g Sweet Potato Starch Noodles (Glass Noodles)
• 1 medium Carrots
• 1/2 medium Onion
• 1 medium Bell Peppers (any color)
• about 142 g Spinach
• about 113 g 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

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

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the about 225 g 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 15.24 cm (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 5.08 cm (5 cm) long. Thinly slice the about 113 g Shiitake Mushrooms.
3. 3Bring a small pot of water to a rolling boil. Add the about 142 g 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 5.08 cm (5 cm) long.
4. 4Heat 1 tablespoon of Sesame Oil in a large skillet or wok over medium-high heat (approximately 204.4°C / 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 about 113 g 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 about 142 g Spinach to the skillet. Stir-fry for 30 seconds, tossing gently to combine all the vegetables.
7. 7Add the cooked and cut about 225 g 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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