Vegan Japchae Korean Noodles
Crispy tofu, veggies and rice noodles tossed with an orange peanut satay dressing.
Recipe Summary 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.Ingredients | Vegan Satay Noodles1 (12 ounce) package Korean sweet potato noodles (dangmyun)5 teaspoons sesame oil, dividedΒΌ cup soy sauce4 teaspoons white sugar1 tablespoon vegetable oil3 carrots, cut into matchsticks1 onion, thinly sliced1 cup shiitake mushrooms, sliced6 green onions, chopped4 cloves garlic, minced1 (16 ounce) bag fresh spinach1 tablespoon sesame seeds (Optional)DirectionsFill 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.You can use dried mushrooms; just reconstitute them in hot water for at least 10 minutes.Info | Vegan Satay Noodlesprep: 15 mins cook: 12 mins total: 27 mins Servings: 4 Yield: 4 servings
TAG : Vegan Japchae Korean NoodlesPasta and Noodles, Noodle Recipes,
