Japchae

Ingre­di­ents for 3–4 ser­vings:

• 240g Sweet pota­to nood­les (alter­na­ti­ve)
• 40 g thin­ly sli­ced oni­on rings
• 60g thin­ly sli­ced shii­ta­ke mushrooms
• 4 gar­lic cloves, minced
• 80 g car­rot, cut into juli­en­ne strips
• 80 g zuc­chi­ni cut into juli­en­ne strips
• 30g chop­ped green onions
• 1 tbsp map­le syrup
• 2–3 tbsp Coco Ami­nos (optio­nal)
• 1 tbsp fresh­ly squeezed lime juice
• sea-salt (optio­nal), to taste
• 1–2 tsp Sesa­me seeds, for ser­ving (optio­nal; omit if fat-free)

Pre­pa­ra­ti­on:

Cook the sweet pota­to nood­les accor­ding to packa­ge ins­truc­tions. Then drain and rin­se under cold water. Place back in the coo­king pot and cut the nood­les 4–5 times with scis­sors to make them shorter.

While the nood­les are coo­king, heat a lar­ge skil­let over medi­um-high heat and add the oni­on and shii­ta­ke mush­rooms. Stir occa­sio­nal­ly and cook until the oni­ons and shii­ta­ke mush­rooms are soft and brow­ned, 5–8 minu­tes. If neces­sa­ry, add a litt­le water to pre­vent them from burning.

Add gar­lic, car­rots, zuc­chi­ni and scal­li­ons to the pan. Con­ti­nue coo­king for 3–4 minu­tes until the car­rots and zuc­chi­ni are soft. Final­ly, stir in the pas­ta, map­le syrup, Coco Ami­nos (if using), lime juice and sea salt (if using) and sea­son to tas­te. Mix ever­y­thing even­ly again.

Ser­ve hot or cold and gar­nish with sesa­me seeds (if using).

Bon appe­tit!

source

Pho­tos: Maar­ja Urb