Mushroom and Veggie Japchae Recipe
Prep Time:
25 minutes
Cook Time:
20 minutes
Servings:
4 Servings
Ingredients
  • 8 ounces sweet potato glass noodles
  • ¼ cup soy sauce
  • 2 tablespoons coconut or brown sugar
  • 2 tablespoons sesame oil
  • 1 teaspoon garlic granules
  • 1 tablespoon toasted sesame seeds
  • 2 tablespoons avocado oil
  • ½ onion, sliced
  • 1 red pepper, sliced
  • 1 yellow pepper, sliced
  • 1 carrot, julienned
  • 2 garlic cloves, minced
  • 1 cup sliced shiitake mushrooms, stems discarded
  • 1 cup sliced cremini mushrooms
  • 1 cup chopped spinach
Directions
  1. Place the noodles in warm water for 20 minutes to hydrate.
  2. In a small bowl combine the soy sauce, sugar, sesame oil, garlic granules, and sesame seeds.
  3. Cook the noodles for 6-8 minutes until they are translucent.
  4. Drain the noodles and rinse under cold water.
  5. Add 1 tablespoon of oil to a large frying pan over medium-high heat.
  6. Add the noodles and stir-fry for 5 minutes, then remove them from the pan.
  7. Add the remaining oil to the pan along with the onion and peppers and cook for 3 minutes.
  8. Add the carrots and cook for 2 minutes.
  9. Next, add the garlic and mushrooms and cook for 3 minutes.
  10. Add the noodles, sauce, and spinach to the pan. Stir to combine with the vegetables.
  11. Serve, garnished with additional sesame seeds if desired.