Vegetable Japchae

• Glass Noodles(200 g)
• Tofu(300 g)
• Mushroom(200 g)
• Spinach(120 g)
• Carrot(2)
• Onion(1)
• Bell pepper(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Sesame oil(2 tbsp)
• Brown sugar(1½ tbsp)
• Rice Vinegar(1 tbsp)
• Rapeseed Oil(2 tbsp)
• Sesame seeds(2 tsp)
• Green Onions(2)
• Black pepper(½ tsp)
• Salt(¼ tsp)

Method

1. 1

   Soak {Glass Noodles} in hot water until pliable. Meanwhile, drain {Tofu}, pat it dry, and cut it into bite-size pieces. Thinly slice {Mushroom}, {Onion}, {Bell pepper}, and the {Carrot}. Mince {Garlic}, finely grate {Ginger}, and slice the {Scallions}.

   ~15 min

2. 2

   Whisk together {Soy sauce}, {Sesame oil}, {Brown sugar}, {Rice Vinegar}, {Black pepper}, and {Salt} in a small bowl until the sugar dissolves.

   ~2 min

3. 3

   Bring a pot of water to a boil. Cook the soaked {Glass Noodles} until tender but springy, then drain well and snip them a few times with kitchen scissors.

   ~5 min

4. 4

   Heat a large skillet or wok with {Vegetable oil}. Add the {Tofu} and cook until lightly golden on several sides. Add the {Onion}, {Carrot}, {Bell pepper}, and {Mushroom}, then stir-fry until softened and lightly glossy. Stir in the {Garlic} and {Ginger} for the last minute.

   ~10 min

5. 5

   Add the cooked {Glass Noodles}, the sauce, and {Spinach} to the pan. Toss for 3–4 minutes until the noodles are evenly coated, the {Spinach} is wilted, and everything is glossy and well mixed.

   ~4 min

6. 6

   Serve topped with {Sesame seeds} and {Scallions}.

   ~1 min