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Vegan Japchae

Servings: 4
Author: Barb

Ingredients

  • 8 oz Dangmyeon sweet potato noodles
  • 1/4 cup Braggs liquid aminos
  • 2 T sugar
  • 1 T rice wine vinegar
  • 1 loaf seitan sliced thru the middle lengthwise, then thinly sliced across (or about 1.5 cups)
  • 1 T sesame oil
  • 1/2 T minced garlic
  • 1 small onion thinly sliced
  • 1 carrot shredded
  • 4 ounces white button mushrooms
  • 1/2 red bell pepper thinly sliced
  • 1/2 yellow bell pepper thinly sliced (you could also just use an entire pepper of either color- mixing them is just prettier)
  • 2 cups of spinach sliced into thin ribbons
  • 1 4 inch section of cucumber thinly sliced lengthwise
  • Toasted sesame seeds for sprinkling

Instructions

  • Mix the soy sauce, sugar and rice wine in a large shallow bowl, then add the sliced seitan to marinate for at least an hour.
  • In a large frying pan, heat 1 T sesame oil over medium heat, then add the garlic, frying until you can really smell it. Then add the seitan and let it get all warm and crispy, flipping with tongs so both sides crisp evenly without burning. (Save the marinade!) After about 5 minutes, pull the garlicky seitan from the pan and set aside.
  • Put noodles on to cook, following package instructions. When they’re done, rinse in cold water and set aside.
  • In the same pan, water saute the onions and carrots for 5-6 minutes, adding more water as needed. Add the bell peppers and mushrooms, cover and reduce heat to low for about 10 minutes (adding the spinach after 5). Turn the heat back up to medium and add the seitan, noodles, cucumbers, leftover marinade and 1/4 cup water. Stir until everything is mixed and heated, then serve immediately (sprinkled with sesame seeds!).