Prepare the sauce in a bowl. (soy sauce, sugar, sesame oil) mix well and add a few chops of garlic.
Wash all vegetables. Cut and slice vegetables (match stick length) Bell pepper and Carrots.
Remove the stems of the Baby Spinach.
In a separate bowl add mushroom and pour the sauce you made, but not all. Save at least 2 tbsp to be used in sweet potato noodles. Mix well the sauce and mushroom.
Boil a large pot of water and cook sweet potato noodles. The time of cooking the noodles will depend on the direction behind the packaging. Once cooked drain and put in a separate bowl. Pour the sauce you save for the noodles and mix well.
Blanch baby Spinach using the same pot and put on a separate plate.
Heat pan with a little oil and sauté bell pepper for a few minutes according to your crispiness preference. Once cooked remove and set aside.
Sauté carrot and do the same.
Sauté mushroom until golden brown and set aside.
* Do the same if using tofu. Cut first into small cubes and fry.
Clear the pan for any leftover veggies and saute garlic in very low heat until its golden brown.
Add the noodles and all the vegetables. Toss and mix well everything until all the ingredients absorb the sauce and flavor.
Add toasted sesame seeds for garnishing.
Your vegan Japchae Korean Glass noodles is now ready to serve.
Nutrition: Estimated serving for 4 personsCalories 382 | Total Fat 11.9g | Saturated Fat 1.2g | Cholesterol 0mg | Sodium 742mg |Total Carbohydrate 67.4g | Dietary Fiber 3.8g | Total Sugars 8.6g | Protein 3.7g |Vitamin D 0mcg | Calcium 114mg | Iron 3mg | Potassium 536mg*The nutrition information is an estimate using an online nutrition calculator (very well fit). Please consult a nutritionist for accurate and proper advice.Did You Try This Recipe? Snap a photo and tag #therunningbaker24 and @therunningbaker24 on Instagram