Vegan Korean Japchae
These stir-fried sweet potato noodles are packed with veggies, tofu strips and a beautiful sesame-soy sauce with a tinge of heat from gochugaru!
Servings: 2
Ingredients
- 100 g sweet potato noodles
- 1 red onion or 1/2 white onion
- 2 cloves garlic
- 2 cups baby spinach
- 1/2 cup carrots thinly sliced
- 1/2 red bell pepper thinly sliced
- 1 cup shitake mushrooms thinly sliced
- 1/2 cup oyster mushrooms thinly sliced
- 150 g extra firm tofu cut into thin strips
- olive oil for frying
Sauce
- 1 tsp coconut sugar
- 3 tbsp light soy sauce
- 2 tbsp sesame oil
- 1 tsp gochugaru more if you want more spice
Garnish
- toasted sesame seeds
- kimchi mandu
Instructions
- Boil sweet potato noodles according to package instructions. Cut tofu into strips and pan fry them in olive oil.
- Mix the ingredients required for the sauce.
- Cut all vegetables into thin strips, including onions. You can slice the garlic or substitute it with 1 tsp minced garlic.
- In a pan, add some olive oil. Saute onions for 2 minutes, then add garlic and saute for a minute.
- Add in carrots, red bell peppers, mushrooms and oyster mushrooms. Saute for 3-4 minutes until they are vibrant. Add in scallions.
- Add pan fried tofu, noodles and the sauce. Mix well. Add baby spinach and mix until it's fully wilted (soft and bright green).
- Taste and add more soy sauce if needed.
- Serve with toasted sesame seeds and pan-fried korean mandu (dumplings). Add more chili sesame oil if you prefer. Enjoy!