Description
This is an easy and lazy version of vegan Japchae – one of Korea's most loved dishes that can be made in 30 minutes. The noodles are chewy and sweet, whereas the veggies make the dish light, fresh and delicious.
Ingredients
Units
Scale
- 1/2 an onion
- 3 cloves garlic
- 1 red bell pepper (or other color)
- 1 small carrot
- 4 shiitake mushroom
- 1 green onion
- 100 g smoked tofu
- 1 tbsp oil
- 50 g spinach
- 125 g Korean sweet potato noodles
- sesame seeds
Sauce
- 3 tbsp soy sauce
- 1 tbsp sugar
- 2 tsp sesame oil
Instructions
- Chop the onion, garlic, bell pepper, carrot, shiitake mushroom, green onion and smoked tofu into thin slices.
- Combine the soy sauce, sugar and sesame oil to make the sauce.
- In a pot, add water and bring to a boil. Cooking the Korean sweet potato noodles according to package instructions (mine takes about 5 minutes), drain and rinse under cold water.
- While the noodles are cooking, heat up the oil, when it's hot, add in the onion and garlic and fry for one minute.
- Add the bell pepper, carrot, mushroom and fry for 1-2 minutes or until slightly wilted.
- Add in the drained noodles, smoked tofu slices, and green onion. Pour the sauce on top. Mix well to combine. Sprinkle with sesame seeds and enjoy!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Korean
Keywords: 30-minute meal, college recipes, comfort food, fresh, noodles, rainbow veggies, weeknight friendly
