Vegan Shirataki Japchae Recipes

VEGAN JAPCHAE KOREAN NOODLES

Vegan Japchae Korean Noodles image

This is a delicious vegan Korean noodle dish that is typically served cold, but is also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots.

Provided by Melissa

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 27m

Yield 4

Number Of Ingredients 12

Ingredients

1 (12 ounce) package Korean sweet potato noodles (dangmyun)
5 teaspoons sesame oil, divided
¼ cup soy sauce
4 teaspoons white sugar
1 tablespoon vegetable oil
3 carrots, cut into matchsticks
1 onion, thinly sliced
1 cup shiitake mushrooms, sliced
6 green onions, chopped
4 cloves garlic, minced
1 (16 ounce) bag fresh spinach
1 tablespoon sesame seeds

Steps:

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.
Toss noodles with 2 teaspoons sesame oil. Cut into shorter pieces using kitchen shears.
Combine soy sauce and sugar in a bowl.
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 the noodles, soy sauce mixture, and spinach. Cook and stir until noodles are heated through, 2 to 3 minutes more. Remove from heat. Toss in remaining 1 tablespoon sesame oil and sesame seeds.

Nutrition Facts : Calories 454.8 calories, Carbohydrate 73.5 g, Fat 12.3 g, Fiber 6.5 g, Protein 13 g, SaturatedFat 1.7 g, Sodium 1551.8 mg, Sugar 10.9 g

VEGAN SHIRATAKI JAPCHAE

Vegan Shirataki Japchae image

Make and share this Vegan Shirataki Japchae recipe from Food.com.

Provided by Tintinity

Categories Vegetable

Time 15m

Yield 5 dishes, 5 serving(s)

Number Of Ingredients 11

Ingredients

14 ounces shirataki noodles
1/2 onion, sliced into rings
4 garlic cloves, minced
2 carrots, diced
1 1/2 cups shiitake mushrooms, diced
1 cup broccoli, cut into florets
1/4 cup soy sauce
2 cups mung bean sprouts
1 tablespoon sesame seeds
1 tablespoon vegetable oil
2 cups textured vegetable protein

Steps:

Drain shirataki noodles and rinse well. Boil for about five minutes covered on low, and drain.
Heat oil onto wok and sautee onions and garlic for about 1 minute before adding vegetables to stir fry until lightly crispy (about 5 minutes).
Lower heat and add veggie meat, soy sauce, and noodles. Cook for 5-8 minutes on medium.
Add sesame seeds and more soy sauce and cook for 2 minutes.

Nutrition Facts : Calories 79.9, Fat 3.9, SaturatedFat 0.5, Sodium 830.7, Carbohydrate 9.2, Fiber 2.4, Sugar 3.9, Protein 4.1

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