Vegan Japchae Korean Noodles

Ingredients

• Sweet potato

  Canned, mashed

  12 oz or 340g

• Sesame oil

  Salad or cooking

  5 tsp or 23g

• Soy sauce

  Regular sodium, Shoyu

  ¼ cup or 64g

• Sugar

  White, granulated sugar

  4 tsp or 17g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Carrots

  Raw

  3 medium or 183g

• Onions

  Sweet, raw

  1 onion or 331g

• Mushrooms

  Oyster, raw

  1 cup sliced or 86g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Garlic

  Raw

  4 cloves, minced or 12g

• Spinach

  Raw

  100g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil; stir in noodles and return to a boil. Cook noodles uncovered, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and rinse with cold water.
2. Toss noodles with 2 teaspoons sesame oil in a bowl. Cut into shorter pieces using kitchen shears. Set aside.
3. Combine soy sauce and sugar in a bowl; set aside.
4. Heat vegetable oil in a skillet over medium-high heat. Saute carrots and onion until soft, about 1 minute. Add mushrooms, green onions, and garlic. Saute until fragrant, about 30 seconds. Add noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more.
5. Remove the skillet from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.
6. (source: https://www.allrecipes.com/recipe/262045/vegan-japchae-korean-noodles/)

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