Korean 25 min

Japchae (Vegan Glass Noodles)

Name: Japchae (Vegan Glass Noodles)
Total time: 25 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 8 oz sweet potato glass noodles; 1 carrot, julienned; 1 small onion, sliced; 2 cups spinach; 4 shiitake mushrooms, sliced; 1 red bell pepper, julienned; 1 zucchini, julienned; 3 tbsp soy sauce; 2 tbsp sesame oil; 1 tbsp sugar; 2 cloves garlic, minced; 1 tbsp vegetable oil; Sesame seeds

VeganNoodlesKorean

Ingredientsfor 2

320

Cal

Protein

52g

Carbs

10g

Fat

18 oz sweet potato glass noodles
21 carrot, julienned
31 small onion, sliced
42 cups spinach
54 shiitake mushrooms, sliced
61 red bell pepper, julienned
71 zucchini, julienned
83 tbsp soy sauce
92 tbsp sesame oil
101 tbsp sugar
112 cloves garlic, minced
121 tbsp vegetable oil
13Sesame seeds

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Instructions

1
Cook glass noodles in boiling water 6-7 minutes until translucent. Drain, cut to manageable length. Toss with 1 tbsp soy sauce and 1 tbsp sesame oil.
2
Blanch spinach 30 seconds, squeeze dry, season with sesame oil and salt.
3
Stir-fry each vegetable separately with a little oil: carrots (2 min), onion (2 min), mushrooms (2 min), bell pepper (1 min), zucchini (1 min). Season each lightly.
4
In a large bowl, combine noodles, all vegetables, and spinach.
5
Add remaining soy sauce, sesame oil, sugar, and garlic. Toss thoroughly.
6
Taste and adjust seasonings.
7
Garnish with sesame seeds. Serve warm or at room temperature. Just as good as the original — you won't miss the beef.