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Vegan Japchae

Prep Time 10 minutes
Cook Time 15 minutes
Servings 6

Ingredients

8 oz potato starch noodles

Sesame oil

Sauce

  • ¼ cup tamari
  • 3 tbsp coconut sugar
  • 2 tbsp sesame oil
  • pepper to taste

Stir Fry

  • ½ tbsp neutral oil
  • 1 large carrot julienned
  • 1 red pepper cut in strips
  • ½ onion sliced
  • 3 cloves garlic minced
  • 5 dried shiitake mushrooms rehydrated and sliced
  • 2 green onions chopped in 2 in pieces
  • 6 oz fresh spinach
  • salt and pepper to taste

Sesame seeds

Instructions

  1. Bring a pot of water to a boil. Add noodles and cook per instructions on the bag. When the noodles are done, pour in a strainer and run under cold water. Drizzle with a little bit of sesame oil to keep them from sticking together.
  2. Combine together sauce ingredients and set aside for now.
  3. In a large wok, heat up the neutral oil over medium heat. Add in carrot and red pepper, saute for 2 minutes. Next add onion, garlic, and shiitake mushrooms, saute until onions become slightly translucent. Lastly, add green onions and spinach, saute until spinach is wilted. Add salt and pepper to taste.
  4. Add noodles to the vegetables and pour in the sauce. Toss until everything is coated in the sauce and the noodles and vegetables are well mixed together.
  5. Sprinkle sesame seeds on top before serving.