VEGAN Korean Glass Noodle Stir fry - Japchae (Paleo, GF, Vegan)
Author: Unconventional Cooks
Serves: 4 (side dish)
- 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)
- Take a 9 x 13" pan or any large pan. Soak the noodles in cold water for at least 40 mins.
- Prep all the vegetables: Thinly slice the mushrooms, onions and carrots.
- In a separate bowl, mix together all the sauce ingredients.
- Layering: Take a large pot, spread the carrots and onions at the bottom in an even layer.
- Pour ½-3/4 cup of water over it (to avoid onions burning later).
- Distribute the mushrooms evenly on top of the carrots and onions. Then, layer the spinach on top of the mushrooms.
- Cut the soaked noodles and place it on top. Drizzle the sauce over it.
- Cooking: Cover the pot with a lid and turn up the heat. Cook over medium heat for 10 mins.
- Now, take off the cover, mix all the ingredients together thoroughly and cook until the sauce is all absorbed.
- Drizzle some sesame oil to prevent sticking and to add flavor.
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/
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