Enjoy vegan japchae, an easy Korean noodle dish that combines chewy and crunchy vegetables such as spinach, shiitake mushrooms, and carrots.
Preparation Time
15 mins
Cooking Time
12 mins
Total Time
27 mins
Calories
455 Calories
Recipe Instructions
Step 1
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 2
Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.
Step 3
Combine soy sauce and sugar in a bowl; set aside.
Step 4
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 5
Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.
Ingredients
1 tablespoon vegetable oil
1 tablespoon sesame seeds
4 cloves garlic, minced
1 onion, thinly sliced
4 teaspoons white sugar
6 green onions, chopped
1 (16 ounce) bag fresh spinach
3 carrots, cut into matchsticks
1 cup shiitake mushrooms, sliced
1 (12 ounce) package Korean sweet potato noodles (dangmyun)
