Vegan Japchae Korean Noodles
Description
Enjoy vegan japchae, an easy Korean noodle dish that combines chewy and crunchy vegetables such as spinach, shiitake mushrooms, 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
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3 carrots, cut into matchsticks
•
1 onion, thinly sliced
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1 cup shiitake mushrooms, sliced
•
6 green onions, chopped
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4 cloves garlic, minced
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1 (16 ounce) bag fresh spinach
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1 tablespoon sesame seeds
Directions
1
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.
2
Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.
3
Combine soy sauce and sugar in a bowl; set aside.
4
Heat vegetable oil in a skillet over medium-high heat. Sauté carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Sauté until fragrant, about 30 seconds. Add noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more.
5
Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.