Vegan Japchae Korean Noodles recipe

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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 mushrooms, sliced
6 green onions, chopped
4 cloves garlic, minced
1 (16 ounce) bag fresh spinach
1 tablespoon sesame seeds

Nutrition Info

454.8 calories
carbohydrate: 73.5 g
cholesterol: : -
fat: 12.3 g
fiber: 6.5 g
protein: 13 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1551.8 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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. Cut into shorter pieces using kitchen shears.

  3. Combine soy sauce and sugar in a bowl.

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

Recipe Yield

4 servings

Recipe Note

This is a delicious vegan Korean noodle dish that is typically served cold, but is 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.

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