EASY VEGAN JAPCHAE | Korean Stir Fry Glass Noodles

Step 1

Bring a large pot of salted water to boil. When boiling, add noodles, stir, and par-cook them for about 1 minute or until the noodles are slightly pliable. Remove the noodles from the pot and rinse well in cold water; set aside.

Step 2

In the same pot of boiling water, add spinach, stir, and cook for about 10 seconds. Drain spinach and wash them thoroughly under cold water. Once they are clean, take a handful at a time, and squeeze out all the excess water, then set aside. Season with a pinch of salt.

Step 3

Heat a large pan (preferably one with deep sloping sides; similar to a wok) over medium-high heat. Add 1 teaspoon of oil and julienned shiitake mushrooms. Sauté mushrooms for about 3-5 minutes. Season with a pinch of salt. Remove from the pan and set aside.

Step 4

In the same pan, add 1 teaspoon of oil, julienned carrots, and a pinch of salt. Sauté for 1-2 minutes, and set aside.

Step 5

In the same pan, add 1 teaspoon of oil, julienned red bell peppers, and a pinch of salt. Sauté for 1-2 minutes, and set aside.

Step 6

Whisk together all the sauce ingredients and add them into the same pan (make sure your pan is large enough to fit all the noodles. If not, you can use a pot for this step).

Step 7

Bring your sauce up to a boil, then add the par-cooked noodles. Cook the noodles until most of the sauce has been absorbed into the noodles, stirring constantly. Do not overcook the noodles. They should still maintain their chewiness.

Step 8

Once most of the sauce has been absorbed, turn off the heat, and transfer noodles into a large bowl. Add all the prepared vegetables (spinach, mushrooms, carrots, red bell pepper). Toss to combine everything using tongs and/or your hands.

Step 9

Garnish with some additional sesame seeds if desired. Serve hot, warm, or at room temperature.