Fructose Free 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
Ingredient noteRed and yellow bell peppers contain some excess fructose that a low fructose diet limits in larger servings; the small amount used here (about a third of a cup or less per serving) keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 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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