Vegetarian Japchae

• 分量: 4 servings
• 調理時間: 20 minutes
• 総時間: 40 minutes

材料

6 ounces dried Korean sweet potato vermicelli noodles (dangmyeon)

1 teaspoon sesame oil

1 tablespoon neutral oil

1 small onion (sliced)

1 carrot (peeled and shredded, I used a pre-shredded one)

6 dried shitake mushrooms (soaked in warm water and cut into matchstick strips)

1 bunch of spinach

4 tablespoons low-sodium soy sauce

1 tablespoon brown sugar or honey

2 tablespoon sesame oil

salt

toasted sesame seeds

手順

In a pot, bring water to a boil. Add spinach and cook for a few seconds, until the spinach has wilted. Remove immediately and rinse in cold water. Don't discard the water. You're going to use it for the noodles.Drain and gently squeeze out all the water from spinach. Form into a ball, then using scissors, cut it in half. Combine spinach with 1 teaspoon of sesame oil and pinch of salt. Set aside.

Add noodles to the pot and and cook for 6-8 minutes until softened and chewy. It should NOT be al dente! Drain and rinse under cold water. Using scissors, cut the noodles into shorter lengths, about 8 inches. Toss with 1 teaspoon sesame oil and set aside.

In a small bowl, mix soy sauce, sugar, and sesame oil together until sugar dissolves. Set aside.

Heat 1 teaspoon of neutral oil in a large skillet over medium high heat. Add onion. Stir-fry for about 2 minutes, or until onion is slightly translucent. Remove from pan.

In the same skillet, repeat the whole process with carrots and mushrooms.

In a large mixing bowl, add the noodles and all the vegetables. Pour in the soy sauce mixture. Using your hands toss until all the ingredients are coated evenly with the sauce. Taste and season with salt, if needed. Add the toasted sesame seeds and a drizzle of sesame oil. Serve immediately.

栄養

• カロリー: 259 kcal
• 脂肪総量: 10 g
• 飽和脂肪: 1 g
• 炭水化物総量: 41 g
• 糖質総量: 6 g
• タンパク質: 3 g