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Pan Vegan Japchae

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Pan Vegan Japchae is a plant-based version of the traditional Korean dish made with stir-fried glass noodles, vegetables, and a savory-sweet sauce.

Ingredients

  1. 200g sweet potato glass noodles (dangmyeon)
    1 tablespoon sesame oil
    1 tablespoon soy sauce (use gluten-free soy sauce if needed)
    1 tablespoon maple syrup or agave syrup
    1 teaspoon sesame seeds (for garnish)
    1 tablespoon vegetable oil (for stir-frying)
    1 medium carrot, julienned
    1 cup spinach leaves
    1 small onion, thinly sliced
    1 cup shiitake mushrooms, sliced (or any preferred mushroom)
    2 cloves garlic, minced
    1 tablespoon rice vinegar
    1 tablespoon soy sauce (for stir-frying)
    ½ teaspoon black pepper
    1 tablespoon toasted sesame oil (optional, for extra flavor)

Instructions

Cook the noodles: Bring a pot of water to a boil. Add the sweet potato glass noodles and cook according to the package instructions, usually around 6-8 minutes. Once cooked, drain the noodles and rinse under cold water to stop the cooking process. Set aside.

  1. Prepare the sauce: In a small bowl, whisk together 1 tablespoon soy sauce, 1 tablespoon maple syrup, 1 tablespoon sesame oil, and rice vinegar. Set aside.
  2. Stir-fry the vegetables: Heat vegetable oil in a large skillet or wok over medium heat. Add the garlic and onions and sauté for 2-3 minutes until fragrant. Add the mushrooms and carrots, and stir-fry for another 5-7 minutes until the vegetables are tender and slightly caramelized. Toss in the spinach and cook for another minute until wilted.
  3. Combine the noodles and sauce: Add the cooked noodles to the pan with the vegetables. Pour the prepared sauce over the noodles and toss everything together, making sure the noodles are evenly coated with the sauce. Stir-fry for an additional 2-3 minutes.
  4. Garnish and serve: Remove from heat and sprinkle with sesame seeds. Serve warm and enjoy!

Notes

  1. Protein boost: Add tofu or tempeh for a protein-packed version of this dish.
  2. Vegetable swaps: Feel free to substitute other vegetables like bell peppers, zucchini, or broccoli.
  3. Spicy Japchae: Add a touch of gochujang (Korean chili paste) or red pepper flakes to the sauce for a spicy kick.
  4. Leftover Japchae can be stored in an airtight container in the fridge for up to 3 days.
  5. Reheating: To reheat, place the leftovers in a pan over medium heat with a splash of water or vegetable broth to prevent it from drying out. Stir-fry for 3-5 minutes until heated through.

Nutrition

Find it online: https://thefamilycooking.com/pan-vegan-japchae/