Rye Free Vegan Japchae

Total time55 min

Prep time25 min

Cook time30 min

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Ingredients

4 servings

For the noodles

8 oz dried sweet potato glass noodles (dangmyeon)
China Bowl Cellophane Noodles Ty Ling Noodles, Cellophane 7.75 oz
See all

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 oil 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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