Name: Vegan Japchae Noodles
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Cuisine: korean
Ingredients: 1 lb korean glass noodles (sweet potato starch noodles); 0.25 cup soy sauce; 2 tbsp maple syrup; 1 tbsp sesame oil; 0.5 null yellow onion (thinly sliced); 2 cloves garlic cloves (minced); 1 null red bell pepper (large, thinly sliced); 2 null carrots (large, julienned (very thinly sliced)); 8 null shiitake mushrooms (stem discarded, thinly sliced); 2 handfuls spinach (or 1 crown of broccoli, chopped); null to_garnish sesame seeds; null to_garnish green onion

Instructions

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1

Bring water (2 quarts) to a boil.
2

Add the korean glass noodles (1 lb), and cook for minutes (5), or follow package instructions. Break noodles in half before cooking, or cut them once they’ve cooled.
3

Drain the [korean glass noodles] and rinse them with cold water to stop the cooking. Set them aside.
4

Make the marinade by combining the soy sauce (0.25 cup), maple syrup (2 tbsp), and sesame oil (1 tbsp) in a bowl.
5

Warm [1-2 tbsp oil] in a wok or skillet, and sauté the onion (0.5 yellow) and garlic cloves (2 cloves) until slightly golden and tender.
6

Separately cook the bell pepper (1 red), carrots (2), and spinach (2 handfuls) the same way; one at a time. If you are low on time, cook them all at once.
7

Sauté the [8-10 shiitake mushrooms] with a drizzle of the marinade. Cook until golden, fragrant, and tender.
8

Add the cool [korean glass noodles] to the pan with the [shiitake mushrooms], then add the cooked [red bell pepper], [carrots], [spinach], and the remaining marinade. The pan should be on medium-high heat.
9

Toss the [korean glass noodles] and vegetables well, making sure to coat everything in the sauce.
10

Serve hot garnished with [sesame seeds] and [green onion].