Vegan Japchae ( Korean Glass Noodle Stir-Fry )

Ingredients

• 120 grams Korean sweet potato noodle (Dangmyeon noodles/potato starch noodles/cellophane noodles ( About 4.2 oz ))
• 150 grams Firm tofu (Choice of plant-base protein or , chicken, beef, eggs, etc ( About 5.3 oz ) Cut thin slices/pieces)
• 1-2 Bell Pepper (Red/Green/Yellow ( Cut thin slices ))
• 1 Carrot (Julinned)
• 1/2 Onion (Cut thin slices)
• 3-4 Dry Shiitake mushroom ( Rehydrated ) (Or fresh mushrooms ( cut thin slices ))
• 2-3 Spring Onions (Cut 2" pieces)
• 2 tbsp Garlic (Chopped/minced ( divided into 1 tbsp each ))
• 1-2 tbsp Oil (Vegetable/sunflower/canola or neutral flavour oil)
• handful Spinach
• 1 tbsp Toasted sesame seeds
• Pinch of salt & pepper (To season tofu and mushroom)
• 3 tbsp Regular soy sauce (All-purpose or light soy sauce)
• 1 tbsp Sesame oil (Toasted sesame oil)
• 2 tbsp Sugar (Brown/white/sugar syrup)
• 1/2 tsp Black pepper (or pepper to taste)

Instructions

1. 1

   Combine the sauce ingredients in a small bowl and whisk until sugar is dissolved. Chop up the vegetables and slice the tofu.

2. 2

   Boil the sweet potato noodles according to the packet instructions. Drain the water out and place it in a large mixing bowl. Pour half of the japchae sauce mixture and mix it well with the noodles.

3. 3

   Stir fry the tofu and mushrooms for 1-2 minutes with 1 tbsp of vegetable oil. Season with salt and pepper to taste. Remove from pan and place it over the noodles.

4. 4

   In the remaining pan, drizzle more oil and saute the onions and 1tbsp minced garlic. Follow with the carrot, bell peppers, spinach and spring onions. Stir fry for 1-2 minutes or until just cooked through. Place them into the mixing bowl.

5. 5

   Pour the remaining sauce, and add 1 tbsp of chopped garlic and toasted sesame seeds. Combine everything well.

6. 6

   Make a taste test and add more soy sauce or sugar if needed. Transfer to a serving plate and garnish with toasted sesame seeds! Enjoy!