Veggie Japchae

🛒 Ingredients

• Korean glass noodles (Dangmyeon) 150 g · 180 kcal
• Fresh Spinach 50 g · 12 kcal
• Carrot 30 g · 12 kcal
• Onion 30 g · 12 kcal
• Shiitake Mushrooms 30 g · 8 kcal
• Red Bell Pepper 30 g · 9 kcal
• Garlic 5 g · 7 kcal
• Soy Sauce 18 g · 10 kcal
• Sesame Oil 5 g · 40 kcal
• Vegetable Oil 5 g · 40 kcal
• Toasted Sesame Seeds 2 g · 11 kcal

👨‍🍳 Instructions

1. Soak glass noodles in warm water for 20-30 minutes until soft and pliable, then drain and cut into shorter pieces (about 6-8 inches long).
2. Blanch the 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 pan or wok, heat a tablespoon of vegetable oil over medium-high heat. Add sliced onions, julienned carrots, sliced shiitake mushrooms, and bell pepper; stir-fry for 3-5 minutes until tender-crisp.
4. In a small bowl, whisk together soy sauce, sesame oil, minced garlic, sugar, and black pepper to create the Japchae sauce.
5. Add the prepared noodles and blanched spinach to the pan with the stir-fried vegetables. Pour the Japchae sauce over everything.
6. Toss everything together thoroughly for 2-3 minutes until all ingredients are well combined and coated with the sauce. Garnish with toasted sesame seeds before serving.