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Title: Healthy & Easy Vegan Japchae (Korean Glass Noodles)
Categories: Korean
Yield: 4 Servings

16 oz Super firm tofu; cut into
-batons
4 c Spinach
2 tb Vegetable broth or water
1/4 c Shiitake mushrooms; sliced
1/4 c Red bell pepper; julienned
1/4 c Green bell pepper; julienned
1/4 c Orange bell pepper;
-julienned
1/4 c Yellow bell pepper;
-julienned
1/4 c Carrot; julienned
1/4 c Red onion; julienned
1/4 c Purple cabbage; julienned
1/4 c Green cabbage; julienned
2 ts Garlic; minced
3 1/2 oz Korean sweet potato
-vermicelli
2 tb Low-sodium soy sauce
1 tb Rice vinegar
2 tb Maple syrup
1 ts Sesame oil
1 ts Cracked black pepper

Preparation time: 15 minutes
Cooking time: 15 minutes

A popular and delicious Korean gluten-free noodle dish you'll want to
eat on the regular!

Preheat your oven (or air fryer) to 400°F. Spread your tofu batons
onto a baking sheet lined with parchment paper. Once your often is
preheated, place the baking sheet in the center rack and bake until
the corners begin to turn golden brown, around 20 minutes (will be
more like 10 minutes in the air-fryer).

In the meantime, boil your spinach by adding them to a large pot of
boiling water. Cook until they turn bright green, about 1 minute.
Then drain and run under cold water, to stop the cooking process.
Squeeze out any excess liquid and place your spinach aside.

Stir-fry all the vegetables by adding vegetable broth to a large
non-stick wok or skillet over medium high heat. When the broth starts
to bubble (about 1 minute), add shiitake mushrooms, all the bell
peppers, red onion, scallion, green and purple cabbage, carrot, and
garlic. Cook until they just start to soften, about 4 to 5 minutes.
Turn off the heat but keep the veggies in the pan.

Cook your noodles by adding them to boiling water for about 7
minutes. The noodles should be chewy, not hard. Reserve about 1 cup
of the cooking water. Then, drain the noodles and run them under cold
water. Add these to the pan of stir-fried vegetables.

Add the baked tofu and spinach to the pan of noodles and veggies.
Then, add low-sodium soy sauce, rice vinegar, maple syrup, sesame
seeds, black pepper, and a tb or two of the noodle cooking water.
Turn the heat onto very low and stir vigorously until all the
ingredients are well combined (about 1 to 2 minutes). If your noodles
seem dry, add a little more of the cooking liquid. Remove from heat
and serve.

Recipe by Joanne Molinaro

Recipe FROM:
<https://thekoreanvegan.com/health-and-easy-vegan-japchae/>

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