Vegan Japchae

Step 1

Bring a large pot of water to a boil. Add the sweet potato noodles and cook for 5 minutes, or according to the package instructions.

Step 2

Then drain and rinse the noodles under cold running water to stop the cooking process. Transfer to a bowl and cut them with scissors a few times to be shorter. Drizzle with a bit of sesame oil and toss to coat (this will prevent them from sticking together).

Step 3

In a small bowl, stir together all the ingredients for the sauce (tamari sauce, coconut syrup, and sesame oil). Set aside.

Step 4

Heat 1-2 tbsp of oil in a large pan over high heat. Add the mushrooms and cook for about 2-3 minutes (without stirring) until they are golden-brown on one side. Then flip them over, reduce the heat a little bit and fry for 2 more minutes. Add a bit of the sauce and stir until the mushrooms are evenly coated. Remove from the pan and set aside.

Step 5

In the same pan (or a wok) heat another tbsp of oil. Add the onions and cook for 1-2 minutes, until translucent. Add zucchini, carrots, bell peppers, and cook for 3-4 minutes until the vegetables are tender but still yielding a crunch.

Step 6

Lastly, stir in the garlic and spinach and set aside until the spinach has wilted. Transfer the veggies to the bowl of noodles (or transfer the noodles into the pan of veggies to serve it warm as a stir-fry). Add the remaining sauce and toss well.

Step 7

Serve cold as a salad or warm as a stir-fry and garnish with sesame seeds scallions, coriander, and lime wedges on the side. Enjoy!