Korean Japchae (Vegan Version)

Ingredients

• 200 g sweet potato starch noodles (dangmyeon)
• 90 g button mushrooms, thinly sliced
• 1 medium carrot, julienned
• 100 g fresh spinach
• 60 ml tamari or soy sauce
• 30 ml sesame oil
• 15 ml rice vinegar
• 20 g garlic, minced
• 10 g fresh ginger, minced
• 15 g sesame seeds, toasted
• 5 g Aleppo pepper
• Salt, to taste

Method

1. 1
   Bring a large pot of water to boil; add noodles and cook 4 minutes until tender, drain and rinse under cold water.
2. 2
   Heat 15 ml sesame oil in a large wok over high heat; sauté mushrooms 3 minutes until lightly caramelised, transfer to a bowl.
3. 3
   In the same wok, stir-fry carrot 2 minutes, add spinach and cook until wilted, 1 minute; transfer to bowl with mushrooms.
4. 4
   Whisk together tamari, remaining sesame oil, rice vinegar, garlic, and ginger in a small bowl.
5. 5
   Toss drained noodles with vegetables, dressing, and Aleppo pepper; adjust seasoning with salt.
6. 6
   Plate and garnish with toasted sesame seeds; serve at room temperature or chilled.