Japchae is stir fried glass noodles tossed with perfectly cooked vegetables, mushrooms, and a rich soy-based sauce. It is a perfect vegan entree, and it’s one of my favorite healthy comfort foods.
Add the noodles, and cook for 5 minutes, or follow package instructions. The noodles are very long: break them in half before cooking, or plan to cut them once they’ve cooled
Drain the noodles and rinse them with cold water to stop the cooking. Set them aside.
Make the marinade by combining the soy sauce, maple syrup, and sesame oil in a bowl.
Warm 1-2 tbsp of oil in a wok or skillet, and sauté the onions and garlic until slightly golden and tender.
Separately cook the red bell pepper, carrots, and spinach the same way; one at a time. If you are low on time, cook them all at once.
Sauté the mushrooms with a drizzle of the marinade. Cook until golden, fragrant, and tender.
Add the cool noodles to the pan with the mushrooms, then add the cooked vegetables and the marinade. The pan should be on medium-high heat.
Toss the noodles and vegetables well, making sure to coat everything in the sauce.
Serve hot garnished with sesame seeds and sliced green onions.