Vegan Japchae (Glass Noodles)

Ingredients

• 8 oz Sweet Potato Glass Noodles (Dangmyeon)
• 1 cup Shiitake Mushrooms (sliced)
• 1 cup Carrots (julienned)
• 2 cups Spinach
• 1/2 medium Onion (thinly sliced)
• 1 medium Bell Pepper (julienned - any color)
• 4 tablespoons Soy Sauce (or Tamari)
• 2 tablespoons Sesame Oil
• 2 tablespoons Maple Syrup (or Agave)
• 2 cloves Minced Garlic
• 1 teaspoon Grated Ginger
• 2 tablespoons Toasted Sesame Seeds
• 1 tablespoon Vegetable Oil

Instructions

1. 1Bring a large pot, such as a 4-quart (3.8 L) pot, filled with water to a rolling boil over high heat (212°F / 100°C). Add the 8 oz Sweet Potato Glass Noodles to the boiling water and cook for 5-7 minutes, stirring occasionally, until the noodles are translucent and chewy. Carefully drain the noodles in a colander, then rinse them thoroughly with cold water to prevent them from sticking together. Using kitchen scissors, cut the noodles into shorter 4-6 inch (10-15 cm) lengths.
2. 2In a medium bowl, combine the 4 tablespoons Soy Sauce, 2 tablespoons Sesame Oil, 2 tablespoons Maple Syrup, 2 cloves Minced Garlic, and 1 teaspoon Grated Ginger. Whisk these ingredients together until they are well combined and the sauce is smooth.
3. 3Place a large 12-inch (30 cm) skillet or a large wok over medium-high heat, which is approximately 375-425°F (190-220°C). Add the 1 tablespoon Vegetable Oil to the hot pan. Once the oil shimmers, add the 1/2 medium Onion, thinly sliced, and sauté for 2-3 minutes until the onion pieces become translucent and slightly pliable.
4. 4Add the 1 cup Shiitake Mushrooms, sliced, the 1 cup Carrots, julienned, and the 1 medium Bell Pepper, julienned, to the skillet with the onion. Stir-fry these vegetables for 5-7 minutes, stirring frequently, until they are tender-crisp, meaning they still have a slight bite but are easily pierced with a fork.
5. 5Add the cooked 8 oz Sweet Potato Glass Noodles and the 2 cups Spinach to the skillet with the stir-fried vegetables. Pour the prepared sauce from Step 2 evenly over the noodles and vegetables. Toss everything together thoroughly using tongs or spatulas for 3-5 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and are heated through, appearing steaming and warm to the touch.
6. 6Remove the skillet from the heat. Sprinkle the 2 tablespoons Toasted Sesame Seeds over the japchae. Toss gently to distribute the sesame seeds. Serve the Vegan Japchae warm.

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