A delicious and healthy vegan stir-fry packed with vegetables and cooked with tempeh in a sweet and savoury spicy sauce. This, known as japchae in Korea, is particularly rated for its crunchy colourful veg and slightly chewy, gluten-free noodles.
Prep Time20 minutesmins
Cook Time10 minutesmins
Total Time30 minutesmins
Course: Main Course
Cuisine: Korean, Souteast Asia
Keyword: green beans, mushrooms, noodles, tempeh, vegan, vegetarian
Soak the dried shitake in hot water for twenty minutes to rehydrate them. Drain and cut into slices, but keep the water.
Mix the marinade ingredients together in a medium sized bowl. Cut the tempeh into bite-sized chunks and add to the bowl. Stir until all of the pieces are coated. Cover and leave to marinade for twenty minutes. Stir half way through.
Use this time to prep the veg and cook the noodles.
Boil the green beans in salted water for five minutes or until al dante. You don't want them soft. Drain and leave until needed.
Cook the noodles as per instructions on the pack. I cook them in boiling water for five minutes. They should be chewy, not soft when they're done. Drain and run them under the cold water tap. Drain again, then return to the pan.
Meanwhile mix the marinade ingredients together. Add them to the noodles as soon as you put them back in the pan and stir well. Leave until needed.
Heat the oil in a wok or large frying pan to a medium high heat. Add the the onions and start stirring. After a minute add the carrots and stir-fry for three minutes.
Add the pepper slices and mushrooms and stir-fry for a further two minutes.
Add the beans and tempeh along with its marinade. Stir-fry for two minutes. If things are looking a bit dry, add some of the mushroom water.
Finally add the glass noodles with their marinade and stir-fry for a couple of minutes until the noodles have cooked through and everything is hot.
Tip into a serving dish or individual bowls and scatter with the sesame seeds.
Notes
We eat this noodle dish as a main. It's substantial and very filling. But it's traditionally eaten as a side.Use it as part of an Asian feast or take it along to a pot luck.It will keep well in a sealed container in the fridge for twenty four hours.Please note: calories and other nutritional information are per serving. They’re approximate and should only be used as a guide.