Vegetable Japchae Glass Noodles

Korean · 40 min · vegetarian, vegan, dairy-free

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Ingredients

• 8 oz sweet potato glass noodles (dangmyeon)
• 3 cups spinach
• 1 carrot, julienned
• 1 onion, sliced
• 1.5 cups shiitake mushrooms, sliced
• 1 red bell pepper, sliced
• 4 tbsp soy sauce
• 2 tbsp brown sugar
• 3 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds

Method

1. Boil the glass noodles 7 minutes until chewy, drain, and toss with a little sesame oil.
2. Blanch spinach 30 seconds, squeeze dry, and season with sesame oil and salt.
3. Stir-fry onion, carrot, mushrooms, and bell pepper separately 3 minutes each.
4. Cut the noodles a few times and combine with all the vegetables in a large bowl.
5. Add soy sauce, sugar, and remaining sesame oil and toss until evenly coated and glossy.
6. Finish with sesame seeds and serve warm or at room temperature.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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