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