Vegan Japchae Korean Noodles

What You Need To Make Vegan Korean Noodles

This vegan japchae is a delicious Korean noodle dish typically served cold but 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

• 1 (12 ounce) package Korean sweet potato noodles (dangmyun)

• 5 teaspoons sesame oil, divided

• ¼ cup soy sauce

• 4 teaspoons white sugar

• 1 tablespoon vegetable oil

• 3 carrots,cut into matchsticks

• 1 onion, thinly sliced

• 1 cup shiitake mushroons, sliced

• 6 spring onions, chopped

• 4 cloves garlic, minced

• 1 (16 ounce) bag fresh spinach

• 1 tablespoon sesame seeds (Optional)

Method

1. 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.

2. Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.

3. Combine soy sauce and sugar in a bowl; set aside.

4. Heat vegetable oil in a skillet over medium-high heat. Sauté carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Sauté until fragrant, about 30 seconds. Add noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more.

5. Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.