Vegan Japchae - Korean Glass Noodle Stir-Fry Recipe (with Video)

Blanching the Spinach
1. Bring a pot of water to boil, blanch the spinach for 30 - 40 seconds until just soft.
2. Immediately rinse under cold water, then squeeze out the water as much as you can, cut 2 - 3 times to make them shorter.
3. Transfer to a large bowl, dress with 1 teaspoon soy sauce, 1 teaspoon rice vinegar, and a small pinch of salt.
Cooking the Sweet Potato Glass Noodles
1. In the same water pot, cook the sweet potato glass noodles according to package instructions.
2. Drain and rinse cooked noodles under cold water, cut into thirds with a pair of kitchen scissors.
3. Transfer to the same large bowl, dress with 2 teaspoon soy sauce, 1 teaspoon syrup, and 2 teaspoon sesame oil, this also prevents sticking.
Prepping the Veggies
1. Prep the veggies, thinly slice the shiitake mushrooms, and bell peppers, and julienne the carrot.
2. In a frying pan, heat a drizzle of cooking oil, fry off the 2 minced garlic cloves until aromatic.
3. Add the shiitake mushrooms and cook until they start to "sweat", season with 2 teaspoons of soy sauce, 1 teaspoon of coconut amino, and a small pinch of salt, transfer to the large bowl.
4. In the same frying pan, fry the onions until soft, then add the scallions, carrots, and bell peppers, cook until vegetables are soft but not mushy, season with a pinch of salt and pepper, transfer to the bowl.
Mixing and Serving
1. Mix all dressing ingredients, pour into the large bowl with all the cooked ingredients, mix together well.
2. Serve with a sprinkle of white sesame seeds, enjoy!