Vegan Japchae Korean Noodles

Enjoy a vegan twist on the classic Korean dish of Japchae! This recipe features chewy sweet potato noodles sautéed with an assortment of colorful vegetables and tossed in a savory vegan sauce. It's a flavorful and wholesome dish that is perfect for any occasion. Try making this vegan Japchae for your next dinner party or simply as a satisfying weeknight meal. Serve it hot or cold and enjoy the delightful combination of textures and flavors.

Ingredients

• 8 ounces sweet potato noodles
• 2 tablespoons sesame oil
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 2 cups spinach
• 4 green onions, cut into 2-inch pieces
• 1/4 cup soy sauce
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 teaspoon toasted sesame seeds
• Salt and pepper to taste

Directions

1. Cook the sweet potato noodles according to the package instructions. Drain and rinse with cold water. Set aside.
2. Heat the sesame oil in a large pan over medium heat. Add the sliced onion and minced garlic. Sauté until the onion turns translucent.
3. Add the bell pepper and carrot to the pan. Cook for 2-3 minutes, until the vegetables start to soften.
4. Add the spinach and green onions to the pan. Cook for another 2 minutes, until the spinach wilts.
5. In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, toasted sesame seeds, salt, and pepper. Pour the sauce over the vegetables in the pan.
6. Add the cooked sweet potato noodles to the pan. Toss everything together until the noodles are well coated with the sauce.
7. Cook for an additional 3-4 minutes, stirring occasionally, until everything is heated through.
8. Remove from heat and transfer to a serving dish. Garnish with additional sesame seeds if desired.
9. Serve the vegan Japchae Korean noodles hot or cold. Enjoy!

Interesting Facts