Vegan Japchae (Glass Noodles)

Ingredients

• 8 oz Sweet Potato Glass Noodles
• 3 tablespoons Sesame Oil
• 1 cup Shiitake Mushrooms, sliced
• 1 cup Carrots, julienned
• 2 cups Spinach
• 1 medium Red Bell Pepper, julienned
• 1/2 medium Onion, thinly sliced
• 4 tablespoons Soy Sauce (Gluten-Free)
• 2 tablespoons Maple Syrup
• 1 tablespoon Sesame Seeds
• 2 cloves Garlic, minced
• 1/4 teaspoon Black Pepper

Instructions

1. 1Bring a large pot of water to a rolling boil. Add the 8 oz of Sweet Potato Glass Noodles to the boiling water and cook for 5 to 7 minutes, stirring occasionally, until the noodles are translucent and chewy. Carefully drain the noodles in a colander and rinse them thoroughly with cold water to prevent further cooking and sticking.
2. 2Transfer the rinsed noodles to a large bowl. Add 1 tablespoon of Sesame Oil and toss the noodles gently with tongs or your hands until they are evenly coated, which will prevent them from sticking together.
3. 3Place a large 12-inch (30 cm) skillet or wok over medium-high heat (approximately 350-375°F or 175-190°C). Add the remaining 2 tablespoons of Sesame Oil to the skillet and allow it to heat for about 30 seconds, until it shimmers slightly.
4. 4Add the 1/2 medium thinly sliced Onion and the 1 cup of sliced Shiitake Mushrooms to the hot skillet. Sauté for 5 minutes, stirring frequently, until the onions are translucent and the mushrooms have softened and released their moisture.
5. 5Add the 1 cup of julienned Carrots and the 1 medium julienned Red Bell Pepper to the skillet. Continue to cook for 3 minutes, stirring often, until the vegetables are slightly tender-crisp.
6. 6Add the 2 cups of Spinach to the skillet. Cook for 1 minute, stirring constantly, until the spinach has completely wilted and reduced in volume.
7. 7Add the cooked Sweet Potato Glass Noodles, 4 tablespoons of Gluten-Free Soy Sauce, 2 tablespoons of Maple Syrup, 2 cloves of minced Garlic, and 1/4 teaspoon of Black Pepper to the skillet with the vegetables. Using tongs, mix all the ingredients thoroughly until the noodles and vegetables are evenly coated with the sauce.
8. 8Continue to cook the mixture for 2 to 3 minutes over medium-high heat, stirring constantly, until all ingredients are heated through and the sauce has slightly reduced and coated the noodles.
9. 9Remove the skillet from the heat. Sprinkle the 1 tablespoon of Sesame Seeds over the Japchae just before serving.

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