Vegan Korean Japchae with Sweet Potato Noodles.
A vegan twist on Korean Japchae, healthy and delicious.
Ingredients
Main Ingredients:
- For the Noodles and Vegetables:
- 8 oz sweet potato noodles
- 1 large carrot julienned
- 1 red bell pepper thinly sliced
- 2 cups baby spinach
- 1 cup shiitake mushrooms sliced
- 1 small onion thinly sliced
- 3 green onions finely chopped
For the Sauce:
- 3 tbsp tamari
- 2 tbsp maple syrup
- 1 tbsp sesame oil
- 1 tbsp rice vinegar
- 2 cloves garlic minced
- 1 tbsp grated ginger
- 1 tsp gochujang Korean red pepper flakes
- ½ cup of Frozen and thawed-out edamame beans for a little extra protein Optional
For Garnish:
- 2 tbsp black or white sesame seeds
Instructions
- Cook the sweet potato noodles according to package instructions. Drain and rinse with cold water. Set aside.
- In a small bowl, whisk together all sauce ingredients. Set aside.
- Heat a large wok or skillet over medium-high heat. Add a splash of water (or oil if preferred) and sauté the onions until translucent, about 3 minutes.
- Add the carrots, bell peppers, and mushrooms. Stir-fry for 4-5 minutes until vegetables are tender-crisp.
- Add the spinach and cook until just wilted about 1 minute.
- Add the cooked noodles and sauce to the wok. Toss everything together until well combined and heated through about 2-3 minutes.
- Remove from heat and garnish with sesame seeds and green onions.
- Serve hot and enjoy your delicious Vegan Japchae!
Notes
Little tip: to add more protein, you can throw in a handful of edamame if you have some on hand; I know, I know, it’s not the traditional recipe. But I did say it was Korean-inspired and your girl here is all about adding that protein where possible. It really works, I promise.
Tried this recipe?Let me know how it was in the comments below.