Vegan Japchae (Korean Glass Noodles)
Ingredients
Scale
- 8 oz Korean sweet potato glass noodles
- 4 oz (about one small bunch) spinach, washed and drained
- 4 tbsp soy sauce
- 2 tbsp sugar
- 2 tbsp sesame oil, divided
- 4 oz pressed tofu, sliced thinly
- ½ medium onion, sliced thinly
- ½ red bell pepper, sliced thinly
- 1 small carrot, julienned
- 5 shiitake mushrooms, sliced thinly
- 3 scallions, cut into 2-inch segments
- 2 cloves garlic, finely minced
- 2 tbsp sesame oil
- toasted sesame seeds, for garnish
- salt and black pepper
Instructions
- Cook the noodles. Bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Rinse in cold water and drain well, then cut in half with scissors. Add to a large mixing bowl with the soy sauce, sugar, and 1 tbsp sesame oil, and toss to combine.
- Blanch the spinach: bring water to a boil in a small saucepan and throw in spinach for one minute until wilted, then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times. Add to mixing bowl.
- Cook the tofu: In a nonstick pan, heat oil and fry the tofu, adding a splash of soy sauce, until browned on both sides, then transfer to mixing bowl.
- Stir-fry the veggies: Add additional oil to the pan and cook the onion with a pinch of salt until it softens, about 2 minutes. Transfer to bowl. Cook carrots and bell pepper with a pinch of salt for 2 minutes until softened, then transfer to bowl. Add more oil if necessary and cook mushrooms until seared, then transfer to bowl.
- Combine. Finally, add in the glass noodles to the pan along with scallions and garlic, and toss until noodles are well coated, over medium-low heat. Add in all previously cooked ingredients, additional sesame oil, sesame seeds, and additional salt or black pepper to taste, and toss to combine. Serve and enjoy.