Whether you choose traditional Japchae noodles or this vermicelli variety, you will be chowing down on one of Korea’s best gluten free dishes!
Course Main Course
Cuisine Fusion, Korean, Raw Vegan
Prep Time 30 minutesminutes
Cook Time 15 minutesminutes
Total Time 45 minutesminutes
Ingredients
Noodles:
1Pack “Long Rou Vermicelli” Noodles(250g)
1LargeOrganic Red Pepper(Julienne)
6LargeOrganic Shiitake Mushrooms(Sliced)
1LargeOrganic Onion(Sliced)
1LargeOrganic Carrot(Julienne)
2CupsOrganic Baby Spinach
1Block Smoked Tofu or Tempeh(Optional)
2tbspOrganic Toasted Sesame Seeds
2tbspOrganic Coconut Oil
Sauce:
2tspBlack Pepper
Gluten Free Tamari to Taste
2tbspSesame Oil
1tbspMaple Syrup
3ClovesGarlic(Minced)
2tbspMirin
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)