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.
- 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
- 3 tbsp soy sauce
- 1 tbsp sugar
- 2 tsp sesame oil
- 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