Vegan Japchae

🛒 Ingredients

• Korean Sweet Potato Noodles (Dangmyeon) 60 g · 210 kcal
• Fresh Spinach 60 g · 14 kcal
• Carrots 30 g · 12 kcal
• Onion 30 g · 12 kcal
• Shiitake Mushrooms 20 g · 5 kcal
• Red Bell Pepper 30 g · 8 kcal
• Tamari (Gluten-Free Soy Sauce) 20 g · 15 kcal
• Toasted Sesame Oil 8 g · 72 kcal
• Garlic 5 g · 7 kcal
• Maple Syrup 8 g · 21 kcal
• Toasted Sesame Seeds 2 g · 11 kcal
• Vegetable Oil 5 g · 45 kcal

👨‍🍳 Instructions

1. Cook sweet potato noodles (dangmyeon) according to package instructions until tender but chewy. Drain, rinse with cold water to prevent sticking, then toss with a drizzle of sesame oil and set aside.
2. Blanch the fresh spinach in boiling water for 30 seconds, then immediately transfer to an ice bath to stop cooking. Squeeze out excess water and set aside.
3. In a large wok or skillet, heat vegetable oil over medium-high heat. Add sliced onions and julienned carrots, stir-fry for 2-3 minutes until slightly softened.
4. Add sliced shiitake mushrooms and bell pepper to the pan, continue to stir-fry for another 2-3 minutes until vegetables are tender-crisp.
5. Add the blanched spinach and minced garlic to the stir-fried vegetables, cook for 1 minute until fragrant.
6. Reduce heat to low. Add the cooked noodles to the pan with the vegetables. Pour in tamari and maple syrup. Gently toss everything together until well combined and the noodles are evenly coated with the sauce.
7. Stir in the remaining toasted sesame oil and garnish with toasted sesame seeds before serving hot.