Vegan Japchae (Glass Noodles with Vegetables)

Ingredients

• 8 oz Sweet Potato Noodles (Glass Noodles)
• 1 medium Carrots
• 5 oz Spinach
• 1/2 medium Onion
• 4 oz Shiitake Mushrooms
• 1/2 medium Bell Pepper (any color)
• 4 tablespoons Soy Sauce
• 2 tablespoons Brown Sugar
• 2 tablespoons Sesame Oil
• 2 cloves Garlic
• 1 tablespoon Sesame Seeds
• 2 tablespoons Vegetable Oil

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat. Add the 8 oz Sweet Potato Noodles (Glass Noodles) to the boiling water and cook for 6 to 8 minutes, stirring occasionally, until the noodles are tender but still have a slight chew. Carefully drain the cooked noodles using a colander, then immediately rinse them under cold running water for 30 seconds to stop the cooking process and prevent sticking. Use kitchen shears or a knife to cut the noodles into shorter, manageable lengths, about 4 to 6 inches long.
2. 2Peel and finely mince the 2 cloves Garlic. In a medium bowl, combine the 4 tablespoons Soy Sauce, 2 tablespoons Brown Sugar, 2 tablespoons Sesame Oil, and the minced 2 cloves Garlic. Whisk these ingredients together until the brown sugar is fully dissolved and the mixture is well combined. Set this sauce aside.
3. 3Slice the 1/2 medium Onion thinly, about 1/8-inch thick. Peel the 1 medium Carrot and cut it into thin matchsticks, approximately 2 inches long and 1/8-inch thick. Heat the 2 tablespoons Vegetable Oil in a large skillet or wok (at least 12 inches in diameter) over medium-high heat (400°F / 200°C). Add the sliced 1/2 medium Onion and the matchstick-cut 1 medium Carrot to the hot oil and stir-fry for 3 to 4 minutes, until the onion becomes translucent and the carrot begins to soften.
4. 4Slice the 4 oz Shiitake Mushrooms about 1/4-inch thick. Core and seed the 1/2 medium Bell Pepper and cut it into thin strips, about 2 inches long and 1/4-inch wide. Add the sliced 4 oz Shiitake Mushrooms and the cut 1/2 medium Bell Pepper to the skillet with the other vegetables. Continue to stir-fry for 3 to 5 minutes, until the mushrooms are tender and have released some moisture, and the bell pepper strips are slightly softened but still have a slight crispness.
5. 5Add the 5 oz Spinach to the skillet with the other vegetables. Stir-fry for 1 to 2 minutes, tossing constantly, just until the spinach has fully wilted and reduced significantly in volume.
6. 6Add the cooked and cut 8 oz Sweet Potato Noodles (Glass Noodles) to the skillet with all the stir-fried vegetables. Pour the entire prepared sauce from the medium bowl over the noodles and vegetables. Use tongs to gently but thoroughly toss all the ingredients together, ensuring the noodles and vegetables are evenly coated with the sauce.
7. 7Continue to cook the mixture over medium-high heat (400°F / 200°C) for 2 to 3 minutes, tossing occasionally, until the noodles are heated through and absorb the sauce. The sauce should appear slightly thickened and cling to the noodles and vegetables.
8. 8Carefully transfer the finished Japchae to a large serving dish. Sprinkle the 1 tablespoon Sesame Seeds evenly over the top of the noodles and vegetables as a garnish. Serve immediately while warm.

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