Daily Vegan Lunch for 21 June, 2013: Vegan Jap Chae with Yuba

I am so happy my friend Yoshie from the natto post prompted me to buy Korean glass noodles. This was my first time making jap chae. My husband thought it was very tasty!

vegan jap chae korean glass noodles

IMG_3022
INGREDIENTS FOR 2 SERVINGS:

1/2 package Korean glass noodles (noodles made from sweet potatoes or yams)
Water for boiling
1/2 cup dried shiitake mushrooms, reconstituted in 1 cup water for 10 minutes or more
1 tablespoon oil
2 cups spinach leaves
1/2 cup water
1 large carrot, julienned
1.5 cups sliced onion
1.5 cups broken up yuba, reconstituted in water — I used the mushroom soaking liquid after I soaked the mushrooms overnight
3 Tablespoons soy sauce
1 Tablespoon agave nectar or sugar
2 teaspoons sesame oil

DIRECTIONS:

Reconstitute yuba by soaking it in water, drain, set aside. Boil Korean glass noodles in water for about 7 minutes or according to package directions. Drain the noodles and rinse them in cool water, set them aside. In a large pan or wok on medium-high heat, stir fry mushrooms and onion in oil until onion is slightly translucent. Add carrots, spinach leaves, and water to the pan, cover, and wait about 30 seconds for carrots to steam and spinach to wilt as water sizzles off. Add noodles to the pan, toss well for about 30 seconds. Add yuba, soy sauce, agave, and sesame oil. Toss until just mixed.

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