VEGAN Korean Glass Noodle Stir fry - Japchae (Paleo, GF, Vegan)
Author: 
Serves: 4 (side dish)
 
Adapted from Maangchi
Ingredients
  • 8 oz Sweet Potato Noodles (dangmyeon)
  • 2 small carrots
  • ⅔ cup onion
  • 8 oz spinach, washed/rinsed
  • 5 oz mushrooms (shiitake, button, oyster)
  • Sauce:
  • 3½ tbsp GF Soy Sauce
  • 1 tbsp garlic, minced
  • 2 tbsp coconut sugar
  • Black pepper
  • Sesame oil (to taste)
Instructions
  1. Take a 9 x 13" pan or any large pan. Soak the noodles in cold water for at least 40 mins.
  2. Prep all the vegetables: Thinly slice the mushrooms, onions and carrots.
  3. In a separate bowl, mix together all the sauce ingredients.
  4. Layering: Take a large pot, spread the carrots and onions at the bottom in an even layer.
  5. Pour ½-3/4 cup of water over it (to avoid onions burning later).
  6. Distribute the mushrooms evenly on top of the carrots and onions. Then, layer the spinach on top of the mushrooms.
  7. Cut the soaked noodles and place it on top. Drizzle the sauce over it.
  8. Cooking: Cover the pot with a lid and turn up the heat. Cook over medium heat for 10 mins.
  9. Now, take off the cover, mix all the ingredients together thoroughly and cook until the sauce is all absorbed.
  10. Drizzle some sesame oil to prevent sticking and to add flavor.
Notes
Paleo: Coconut Aminos in place of Soy Sauce

Vegetables: Most people also add in red bell pepper. This dish is quite versatile so even bean sprouts, zucchini would be great additions in here.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2016/07/11/vegan-korean-glass-noodle-stir-fry-japchae-paleo-gf-vegan/