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This vegan japchae is a tasty Korean noodle dish that tastes great hot or cold. This quick and simple japchae recipe, which combines chewy and crispy glass noodles with spinach, mushrooms, green onions, and carrots, combines vegan and Korean cuisine.
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Servings: 4
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 (Optional)
Directions
Step – 01
- 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.
Step – 02
- Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.
Step – 03
- Combine soy sauce and sugar in a bowl; set aside.
Step – 04
- 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.
Step – 05
- Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.
Tips
You can use dried mushrooms; just reconstitute them in hot water for at least 10 minutes.
Nutrition Facts (per serving)
Calories | 455 |
Fat | 12g |
Carbs | 74g |
Protein | 13g |
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