Featured Recipe: Vermicelli Japchae (Gluten Free, Vegan)

Vermicelli Japchae

Vermicelli Japchae

Whether you choose traditional Japchae noodles or this vermicelli variety, you will be chowing down on one of Korea’s best gluten free dishes!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Fusion, Korean, Raw Vegan

Ingredients

Noodles:

  • 1 Pack “Long Rou Vermicelli” Noodles (250g)
  • 1 Large Organic Red Pepper (Julienne)
  • 6 Large Organic Shiitake Mushrooms (Sliced)
  • 1 Large Organic Onion (Sliced)
  • 1 Large Organic Carrot (Julienne)
  • 2 Cups Organic Baby Spinach
  • 1 Block Smoked Tofu or Tempeh (Optional)
  • 2 tbsp Organic Toasted Sesame Seeds
  • 2 tbsp Organic Coconut Oil

Sauce:

  • 2 tsp Black Pepper
  • Gluten Free Tamari to Taste
  • 2 tbsp Sesame Oil
  • 1 tbsp Maple Syrup
  • 3 Cloves Garlic (Minced)
  • 2 tbsp Mirin
  • Sea Salt to Taste

Instructions

  • Cook vermicelli noodles according to package instructions and set aside.
  • In a large pan, combine all of the “Noodles” ingredients and cook over high heat for 10 minutes, stirring very frequently.
  • In a bowl, whisk in all of the sauce ingredients and add to pan.
  • Combine the stir fry with noodles and serve hot!

Notes

Each Serving Contains:
224 calories; 1g protein; 8 g total fat (0 g trans fat); 37g total carbohydrates; 5 g of sugar; 51 mg sodium * (Does not include Smoked Tofu, Tempeh or Tamari)

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