My Mom's Vegan Japchae
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.
Time: 30 min or less
- 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
- 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.
- 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.
- Mix the mushroom essence with the prepared vegetables (make sure it's mixed or it will be super mushroomy on certain parts).
- Add in cooked noodles, mix it together.
- Add in soy sauce; mix it together.
- Serve hot!