My Mom's Vegan Japchae

My Mom's Vegan Japchae

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My mother grew up in Singapore but moved to the US in her twenties. Since then, she's been obsessed with cooking different food from a diverse set of cultures because of the melting pot that is New York City. She likes to keep things simple, so here's her vegan version of Japchae, which is a Korean glass noodle stir-fry dish. It's very garlic-y (like most Korean food) and a bit oily, but it's a great comfort food, as it was for me growing up.

Serves: 4
Time: 30 min or less

Ingredients

  • 1 cup of Shitake mushrooms (sliced)
  • 2 Medium-Sized Carrots (cut into thin strips)
  • 3 Cups of Spinach
  • 4 Cloves of Garlic
  • 1 Tablespoon of Mushroom Essence
  • 12 oz pack of Sweet Potato Noodles
  • 2 Tablespoons of Sesame Oil
  • 1 Tablespoon of Soy Sauce 

Steps

  1. Boil Noodles (based on the ingredients on the pack, but my pack says boil the noodles for 5-6 minutes and then rinse with cold water then drain 2-3 times). Leave noodles on the side.
  2. Put sesame oil on a pan and turn on medium heat. Add in the garlic until it starts to brown and then add in mushrooms, carrots, and spinach last. It should take about 5 minutes.
  3. Mix the mushroom essence with the prepared vegetables (make sure it's mixed or it will be super mushroomy on certain parts).
  4. Add in cooked noodles, mix it together. 
  5. Add in soy sauce; mix it together.
  6. Serve hot!
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