Vegan Bunny Elle

Packed with fresh vegetables and chewy glass noodles, this dish is savory, umami, slightly sweet, and naturally gluten-free. Plus, there’s very little cooking involved!

Japchae literally means “mixed vegetables” in Korean – and as advertised, lots of colorful vegetables are used. However, the star ingredient is the Korean sweet potato glass noodles! They’re chewy, bouncy, and semi-transparent, I like to think of them as the gummy bears of noodles 😉 They’re so fun to eat, add a whole different layer of texture, and are very easy to prepare.

By the look of it, you might assume they are all stir-fried in one big pot but each ingredient is actually cooked separately, it takes a little longer but this way each element gets its individual cooking time and nothing gets over or under-cooked! 

Vegan Japchae – Korean Glass Noodle Stir-Fry

A big bowl of fresh veggies, chewy sweet potato noodles, umami mushrooms, all dressed in a sweet and savory dressing – that’s what I call a perfect quickie meal.

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Ingredients Method Video

Ingredients

  

• 4 oz Korean sweet potato glass noodles for 2 servings
• 6 oz shiitake mushrooms
• 1 medium carrot
• 1 red bell pepper
• 1 yellow bell pepper
• 1 bunch whole leaf spinach
• 1 sweet onion thinly sliced
• 3 scallions chopped
• 2 garlic clove minced
• Cooking oil
• Toasted white sesame seeds
• Seasonings needed amounts specified in instructions-

Seasonings needed, amounts specified in instructions

• Soy sauce sub tamari sauce for gluten free
• rice vinegar
• coconut amino
• sesame oil
• maple syrup
• salt
• black pepper

For the dressing

• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 teaspoon sesame oil
• 1/2 teaspoon ground black pepper
• 1 garlic clove minced

Method

 

1. Bring a pot of water to boil, blanch the spinach for 30 – 40 seconds till just soft;
2. Immediately rinse under cold water, then squeeze out the water as much as you can, cut 2 – 3 times to make them shorter;
3. Transfer to a large bowl, dress with 2 teaspoon soy sauce, 1 teaspoon rice vinegar, 1/2 teaspoon sesame oil, and a small pinch of salt;
4. In the same water pot, cook the sweet potato glass noodles according to package instructions;
5. Drain and rinse cooked noodles under cold water, cut into threes with a pair of kitchen scissors;
6. Transfer to the same large bowl, dress with 2 teaspoon soy sauce, 1 teaspoon syrup, and 2 teaspoon sesame oil, which will also prevent sticking;
7. Prep the veggies, thinly slice the shiitake mushrooms, onion, and bell peppers, and julienne the carrot;
8. In a frying pan, heat a drizzle of cooking oil, fry off the 2 minced garlic cloves till aromatic;
9. Add the shiitake mushrooms and cook till they start to “sweat”, season with 2 teaspoons of soy sauce, 2 teaspoon of coconut amino, and a small pinch of salt, transfer to the large bowl;
10. In the same frying pan, fry the onions till soft, then add the scallions, carrots, and bell peppers, cook till vegetables are soft but not mushy, season with a pinch of salt and pepper, transfer to the bowl;
11. Mix all dressing ingredients, pour into the large bowl with all the cooked ingredients, mix together well;
12. Serve with a sprinkle of white sesame seeds, enjoy!

Video