Vegan Japchae Food
VEGAN JAPCHAE KOREAN NOODLES
This is a delicious vegan Korean noodle dish that is typically served cold, but is also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots.
Provided by Melissa
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 27m
Yield 4
Number Of Ingredients 12
Steps:
- 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.
- Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.
- Combine soy sauce and sugar in a bowl.
- Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.
Nutrition Facts : Calories 454.8 calories, Carbohydrate 73.5 g, Fat 12.3 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1551.8 mg, Sugar 10.9 g
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- Prepare your vegetables by finely julienning and chopping, and prepare your japchae sauce by whisking ingredients together in a small bowl.
- Bring water to a boil and cook your japchae noodles until soft and translucent, about 6-7 minutes. They should be almost slippery in texture. Rinse with cool water and drain, cut with scissors and mix in 1 tbsp of your sauce and let sit.
- Next, to prepare the traditional way, sauté all of your veggies individually, with oil and a touch of salt and pepper. Add each ingredient to the pan, sauté lightly (you want to maintain the crunch, so don’t overcook) then add into a large mixing bowl. Sauté your noodles for a few minutes as well and add to the vegetable bowl. Blanch and pat dry your spinach, add to the bowl and mix well to combine. Alternatively, to prepare a bit more quickly, start by sautéing carrots, then add onion, mushrooms and scallions to the pan. Add spinach at the very end and cook very lightly, then toss in your noodles along with remaining sauce and sauté until combined.
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