Eggless Vegan Japchae
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Learn more →Ingredients
4 servings
For the noodles
- 8 oz dried sweet potato glass noodles (dangmyeon)
For the sauce
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tbsp sugar
- 1 tsp toasted sesame seeds
- ¼ tsp black pepper
For the stir-fry
- 3 tbsp neutral oil, divided (such as avocado or canola oil)
- 8 oz fresh shiitake mushrooms, stems removed, caps thinly sliced
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced
- 1 medium carrot, cut into matchsticks
- 1 red bell pepper, thinly sliced
- 4 oz fresh baby spinach
- 3 green onions, cut into 1-inch pieces
- ½ tsp salt, plus more to taste
For serving
- 1 tsp toasted sesame seeds (optional)
Instructions
- 1
Bring a large pot of water to a boil. Add the glass noodles and cook according to package directions, usually 6–8 minutes, until tender and translucent throughout. Drain in a colander, rinse under cold water, and use kitchen scissors to cut the noodles into roughly 6-inch lengths. Transfer to a large mixing bowl.
- 2
In a small bowl, whisk together the soy sauce, sesame oil, sugar, 1 tsp toasted sesame seeds, and black pepper until the sugar dissolves. Pour about two-thirds of the sauce over the drained noodles and toss to coat. Set the remaining sauce aside.
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