Vegan Japchae Korean Noodles recipe
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Ingredients
- 1 (12 ounce) package Korean sweet potato noodles (dangmyun) 5 teaspoons sesame oil, divided ¼ cup soy sauce 4 teaspoons white sugar 1 tablespoon vegetable oil 3 carrots, cut into matchsticks 1 onion, thinly sliced 1 cup shiitake mushrooms, sliced 6 green onions, chopped 4 cloves garlic, minced 1 (16 ounce) bag fresh spinach 1 tablespoon sesame seeds
Nutrition Info
- 454.8 caloriescarbohydrate: 73.5 gcholesterol: : -fat: 12.3 gfiber: 6.5 gprotein: 13 gsaturatedFat: 1.7 gservingSize: -sodium: 1551.8 mgsugar: 10.9 gtransFat: : -unsaturatedFat: : -
Directions Vegan Japchae Korean Noodles
Directions
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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.
Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.
Combine soy sauce and sugar in a bowl.
Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.