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Vegan Japchae Korean Noodles
Vegan Japchae Korean Noodles
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Prep Time:
15 minutes
Cook Time:
12 minutes
Total Time:
27 minutes
Indulge in a delicious vegan Korean noodle dish, with chewy noodles and a mix of spinach, shiitake mushrooms, and carrots for a satisfying crunch.
Ingredients:
  • 1 (12 ounce) package Korean sweet potato noodles (dangmyun)
  • 5 teaspoons sesame oil, divided
  • 0.25 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
Instructions:
  • In a large pot, bring salted water to a vigorous boil. Add noodles, stir, and cook until al dente, about 5 minutes. Drain and rinse with cold water.
  • Combine noodles with fragrant sesame oil, then snip them into bite-sized pieces with kitchen shears before setting aside.
  • Mix together the soy sauce and sugar in a bowl; let it sit.
  • 1. In a skillet, heat vegetable oil over medium-high heat. Cook carrots and onion until soft, about 1 minute. Stir in mushrooms, green onions, and garlic. Cook until fragrant, about 30 seconds. Toss in noodles, soy sauce mixture, and spinach. Stir and cook until noodles are heated through, 2 to 3 minutes.
  • Drizzle the remaining 1 tablespoon of sesame oil and sesame seeds into the skillet off the heat.

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