Vegan Japchae (Glass Noodles)

Ingredients

• 8 oz Sweet Potato Noodles (Glass Noodles)
• 4 oz Shiitake Mushrooms
• 1 large Carrots
• 5 oz Spinach
• 1/2 medium Onion
• 1/4 cup Soy Sauce (Gluten-Free Tamari)
• 2 tbsp Sesame Oil
• 1 tbsp Sugar
• 2 cloves Garlic
• 1 tbsp Sesame Seeds
• 1 tbsp Vegetable Oil

Instructions

1. 1Cook the 8 oz of Sweet Potato Noodles (Glass Noodles) in a large pot of boiling water for 6 to 8 minutes, or until they are tender but still have a slight chew. Drain the noodles and immediately rinse them under cold running water to stop the cooking process and prevent them from sticking together. Set aside.
2. 2Prepare your vegetables: slice the 4 oz of Shiitake Mushrooms, the 1 large Carrot, and the 1/2 medium Onion into thin, bite-sized strips. Wash the 5 oz of Spinach thoroughly and roughly chop it.
3. 3Heat 1 tbsp of Vegetable Oil in a large wok or skillet over medium-high heat (about 375°F or 190°C). Add the sliced 1/2 medium Onion, the sliced 1 large Carrot, and the sliced 4 oz of Shiitake Mushrooms. Stir-fry for 4 to 5 minutes, until the vegetables are softened and the onions are translucent.
4. 4Add the 5 oz of Spinach to the pan with the other vegetables. Continue to stir-fry for 1 to 2 minutes, or until the spinach is just wilted. Remove the vegetables from the pan and set them aside.
5. 5In a small bowl, whisk together the 1/4 cup Soy Sauce (Gluten-Free Tamari), 2 tbsp Sesame Oil, 1 tbsp Sugar, and 2 minced cloves of Garlic until well combined.
6. 6Add the cooked 8 oz of Sweet Potato Noodles and the stir-fried vegetables (carrots, mushrooms, onion, and spinach) to a large mixing bowl. Pour the sauce mixture over the noodles and vegetables. Toss everything together gently but thoroughly for 1 to 2 minutes, ensuring all the noodles and vegetables are evenly coated with the sauce.
7. 7Garnish the Japchae with 1 tbsp of Sesame Seeds and serve immediately.

Substitutions

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