Vegan Japchae
Ingredients
- 3 1/2 ounches sweet potato noodles
- 1/2 carrot
- 1/4 cup shiitake mushrooms
- 2 cup spinach
- 1 tbsp olive oil
- 3 garlic gloves
- 1 medium onion (150 gram)
- 1 1/2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 1/2 tsps sesame seeds
- 3 scallion stalks
Instructions
Cook Noodles
- Cook the Korean glass noodles accordingly to the package's instructions. Then drain and run under cold water to stop the cooking process.
- Transfer to a clean and dry bowl. You might need to cut the noodles using scissors a few time.
- Optional: You can drizzle a bit of sesame oil into the noodles to keep them separated and not sticking to each other.
Prepared vegetables
- Wash all the vegetables of your choice and pat dry. Slice the carrots, peeled onion, and garlic thinly.
- Soak the shiitake mushroom for a few minutes before cutting them thinly.
- In a pot of boiling water, cook the spinach until it turns about bright green, around 2 minutes. Drain the spinach and run it under cold water. Don't forget to squeeze out the liquid as much as possible. Set it aside.
Prepared Sauce
- Mixed the soy sauce with maple syrup. Stir them until mixed well.
- Pour the prepared sauce into the noodles and mixed them well. Let them sit for a while.
Stir-fry Veggies
- In a large skillet, heat the olive oil over medium-high heat. Add the carrots and saute until they start to turn soft, about 2 minutes. Meanwhile, you can add onion and garlic halfway while sauteing carrots.
- Then put in spinach. Season with a dash of salt and black pepper before putting in the noodles.
Garnishing
- Drizzle generously sesame seeds, scallions, and vegan egg