Japchae Recipe (Korean Glass Noodles

• Vegan

• Produce

  • 1/2 lb Baby spinach
  • 1 Carrot, medium
  • 2 Garlic cloves
  • 1 Onion, medium
  • 1/2 Red bell pepper
  • 3 Scallions
  • 6 Shiitake mushrooms

• Condiments

  • 3 tbsp Soy sauce
  • 1 tbsp Soy sauce, dark

• Pasta & Grains

  • 200 g Sweet potato starch noodles

• Baking & Spices

  • 1 tbsp Sesame seeds
  • 2 tsp Sugar

• Oils & Vinegars

  • 1 tbsp Canola oil
  • 2 tsp Sesame oil

Found on pickledplum.com

Description

Ingredients

• 200 grams (7 oz) sweet potato starch noodles (dangmyeon)
• 2 teaspoons sesame oil
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 1 medium onion, thinly sliced into half-moons
• 6 shiitake mushrooms, sliced into strips
• ½ red bell pepper, sliced into thin strips
• 1 medium carrot, sliced into thin strips
• ½ pound (6 oz) baby spinach, roughly chopped
• 3 scallions, finely chopped on the bias
• 1 tablespoon sesame seeds
• For the Japchae sauce:
• 3 tablespoons soy sauce
• 1 tablespoon dark soy sauce
• 2 teaspoons sugar

Directions

• Bring a pot of water to boil and add noodles. Follow instructions on package for cooking time (usually about 5 minutes). Drain and rinse under cold water. Drain well and transfer to a bowl. (If noodles are extremely long, cut in half or thirds with scissors). Add sesame oil to the noodles and toss. Set aside.
• Put all the ingredients for the sauce in a bowl and stir until the sugar has dissolved. Set aside.
• In a large pan or wok over high heat, add canola oil, garlic and onions and cook for 2 minutes, until onions are translucent.
• Add mushrooms, bell peppers, carrots and cook for 3-4 minutes until vegetables are tender but still yielding a soft crunch.
• Add noodles and spinach and toss well. Add sauce and cook for 1 minute. Turn the heat off and transfer to a plate or bowl. Top with scallions and sesame seeds.