Veganuary – Part 2
Healthy fast food: Korean style glass noodle salad
This glass noodle salad is a flavor bomb
© Maggie Soltani/Christian Verlag
It used to be alcohol or sugar free January. Today people prefer to change their diet: “Veganuary” is popular again this year. With the Korean glass noodle salad, it is not even noticeable that animal products are missing here. Part 2 of our “Veganuary” series
The “Veganuary” is about creating awareness for better nutrition. Can plant-based food taste good? And how! The proof is this recipe.
Recipe for Japchae
For the vegetables
- cooking oil for frying
- 2 medium carrots, cut into thin strips
- 1⁄2 red bell pepper, cut into strips
- 1 small yellow onion, cut into thin strips
- 150 g fresh spinach leaves
- Salt
- freshly ground black pepper
- 100 g shiitake mushrooms, cut into thin strips
- 1⁄2 tbsp light soy sauce
For the tempeh
- cooking oil for frying
- 100 g tempeh, cut into strips
- 1 tbsp light soy sauce
- 4 tbsp sesame oil
- 1 tsp rice vinegar
- 1 garlic clove, pressed
- freshly ground black pepper
For the sauce
- 4 tablespoons light soy sauce
- 2 tbsp sesame oil
- 1 garlic clove, pressed
- 1 1⁄2 tbsp agave syrup
- freshly ground black pepper
- 250 g sweet potato noodles (Dangmyeon)
To serve
You can find more vegan Asian recipes here: “Asian Vegan” by Rain Lundstrom. Christian publisher. 160 pages. 19.99 euros.
For the vegetables, heat the oil in a pan and sauté the carrots, peppers and onion until just softened but still retaining some bite.
Add the spinach and sauté briefly. Season the vegetables with salt and pepper and remove from the pan. Put the oil back in the pan and fry the mushrooms until they get some colour. Reduce the heat, add the soy sauce and let it simmer. Remove the mushrooms from the pan.
For the tempeh, put plenty of oil in the pan, heat and fry the tempeh in it until it gets a nice golden brown color, then reduce the temperature. Mix the soy sauce, sesame oil, rice vinegar and garlic in a small bowl, season with pepper, pour the mixture into the pan and let it steep in the tempeh.
For the sauce, mix the soy sauce, sesame oil, garlic, and agave syrup in a small bowl. Cook the sweet potato noodles according to package directions, then fold in the vegetables, mushrooms, and sauce and mix well. Arrange on plates and top with tempeh.
Serve the Japchae sprinkled with some sesame seeds.
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