Mushroom Japchae

Mushroom Japchae is a delightful twist on the traditional Korean glass noodle dish, featuring a medley of sautéed mushrooms and colorful vegetables. This vegan version is packed with flavor and nutrients, making it a perfect, satisfying meal for any time of the day.

Ingredients

• Sweet potato starch noodles - 100 grams
• Shiitake mushrooms - 100 grams, sliced
• Button mushrooms - 100 grams, sliced
• Carrot - 1 medium, julienned
• Red bell pepper - 1, sliced
• Spinach - 100 grams, fresh
• Garlic - 2 cloves, minced
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Vegetable oil - 1 tablespoon
• Sesame seeds - 1 tablespoon, toasted
• Green onion - 2, chopped
• Black pepper - to taste

Steps

1. Soak the sweet potato starch noodles in warm water for about 15 minutes until they soften, then drain and set aside.
2. In a large pan or wok, heat the vegetable oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the sliced shiitake and button mushrooms to the pan, cooking for 5-7 minutes until they are tender and browned.
4. Stir in the julienned carrot and sliced red bell pepper, cooking for an additional 3-4 minutes until slightly softened.
5. Add the soaked noodles to the pan along with the soy sauce, sesame oil, and black pepper. Toss everything together to combine and heat through for about 3-5 minutes.
6. Finally, add the fresh spinach and cook until wilted, about 2 minutes.
7. Remove from heat, sprinkle with toasted sesame seeds and chopped green onions before serving.

Nutrition

• Calories: 350
• Protein: 8 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from mushrooms that may boost immune function.
• High in fiber from vegetables, promoting digestive health.

Tags