Japchae

Name: Japchae with Tempeh
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 Dish
Cuisine: Korean
Ingredients: 250 g Korean sweet potato starch noodles; 0.5 packet Angie's Organic Soybean Tempeh (100g - cut into matchsticks); 1 carrot (julienned); 110 g baby spinach; 0.25 red capsicum (julienned); 0.5 yellow onion; 100.5 g fresh shiitake mushroom (thinly sliced); 0.25 tsp sea salt; 0.5 tsp minced garlic; 1 tsp toasted sesame oil; 4 tbsp soy sauce; 1 tbsp maple syrup; 1 tbsp brown sugar; 1 tbsp toasted sesame oil; 0.125 ground black pepper; 1 tbsp toasted sesame seeds; 1 tbsp toasted sesame oil; 1 vegan egg (sliced)

July 31, 2022 Marketing Angie's Tempeh

[[ recipeID=recipe-9l3a48pgk, title=Japchae with Tempeh ]]

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Japchae with Tempeh

I always love sharing a good and nutritious meal with my family anytime in the week, and if you like to do so as well, this delicious Japchae by @veganish_mom is the perfect dish for sharing 🥰 It's also so quick and easy to make, with readily available ingredients (and of course, we were all fighting over the last piece of Angie's Chickpea Tempeh in this dish! 😆)

Servings: 4 Dish

Keywords: Vegan, Vegetarian, Noodles

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins

Ingredients

Instructions

Ingredients

250 g Korean sweet potato starch noodles
½ packet Angie's Organic Soybean Tempeh (100g - cut into matchsticks)
1 carrot (julienned)
110 g baby spinach
¼ red capsicum (julienned)
½ yellow onion
100 ½ g fresh shiitake mushroom (thinly sliced)

spinach seasoning

¼ tsp sea salt
½ tsp minced garlic
1 tsp toasted sesame oil

noodles & mushroom marinade

4 tbsp soy sauce
1 tbsp maple syrup
1 tbsp brown sugar
1 tbsp toasted sesame oil
⅛ ground black pepper

finishing touch

1 tbsp toasted sesame seeds
1 tbsp toasted sesame oil
1 vegan egg (sliced)

Instructions

Put the sliced mushroom into a medium bowl and add 1 tbsp of “noodles & mushroom marinade” mixture. Mix them well. Set it aside.
Blanch the spinach in rolling boiling water for 5 to 10 seconds. Drain the water and quickly cool it down by running it under cold tap water. Squeeze the spinach to remove any excess water. Cut the spinach lengthwise, about 2inch. Add the spinach seasoning and mix them gently and evenly. Put it into a large mixing bowl where the rest of the prepared ingredients will be added in later.
Tip : You can put into a bucket of iced water too.
Boil some water in a large pot. Once the water starts to boil, add the noodles and boil them for about 6 to 7 minutes. Drain the water. Rinse in cold water to cool down and let the water drain for 2 minutes. Cut the noodles with a pair of scissors a couple of times to shorten it, but not too short (about 15cm length would be perfect). Place the noodles into a mixing bowl and pour the rest of the “noodles & mushroom marinade” mixture. Mix them well. Set it aside.
Heat pan with 1 tbsp of oil. Panfry the vegan egg and set aside.
Add more oil if necessary, then panfry the matchstick tempeh until crispy. Drain and set aside.
In the same pan, cook the onion with a pinch of salt over medium heat until it softens. Transfer it to the large mixing bowl.
Add more oil if necessary, then cook the carrot with a pinch of salt over medium heat until it softens. Transfer it to the large mixing bowl.
Add more oil if necessary, then cook the red capsicum with a pinch of salt over medium heat until it softens. Transfer it to the large mixing bowl.
Add more oil if necessary, pour in the marinated mushroom, including marinade, and stir-fry over medium heat. Transfer it to the large mixing bowl.
Add more oil if necessary, then stir-fry the marinated noodles until the noodles are well coated with the sauce over medium heat for about 3 minutes. Transfer it to the large mixing bowl.
Add the vegan egg into the large mixing bowl along with pan-fried tempeh.
Add the “finishing touch” ingredients to the large mixing bowl and mix them gentle and evenly with your hands.
Tip: Cook the lighter colour to darker colour ingredients to minimise the colour transfer and to avoid washing up in between.
Tip: Watch your hands, as the ingredients, particularly the noodles might still be hot.

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Japchae

Japchae with Tempeh

Ingredients

Instructions

Ingredients

spinach seasoning

noodles & mushroom marinade

finishing touch

Instructions

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