Vegan Japchae Korean Noodles Tasty Recipes

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Vegan Japchae Korean Noodles

"This is a delicious vegan Korean noodle dish that is typically served cold, but is also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots."

Ingredients :

• 1 (12 ounce) package Korean sweet potato noodles (dangmyun)
• 5 teaspoons sesame oil, divided
• 1/4 cup soy sauce
• 4 teaspoons white sugar
• 1 tablespoon vegetable oil
• 3 carrots, cut into matchsticks
• 1 onion, thinly sliced
• 1 cup shiitake mushrooms, sliced
• 6 green onions, chopped
• 4 cloves garlic, minced
• 1 (16 ounce) bag fresh spinach
• 1 tablespoon sesame seeds (optional)

Instructions :

Prep : 15M	Cook : 4M	Ready in : 27M

• Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
• Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.
• Combine soy sauce and sugar in a bowl.
• Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

Notes :

• You can use dried mushrooms; just reconstitute them in hot water for at least 10 minutes.

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