Uncategorized Sep 11, 2022

Just in case you didn't know, I live in Los Angeles where there is a huge melting pot of different cultures.


Luckily, this diversity brings with it a variety of ethnic cuisines.


Koreatown is a place near downtown LA that I visit often.


The food is incredible and the area is steeped in local history.


When I eat in Korean restaurants, it's sometimes hard to find vegan versions of my favorite menu items.


One of my all time fave noodle dishes is japchae.


Japchae is made with sweet potato glass noodles and a variety of vegetables.


Traditional japchae is made with beef.


You can buy sweet potato noodles at any health food store, Korean grocery, or online.


The best part about these noodles is that the only ingredient is sweet potatoes!


Below is my mouthwatering vegan version of japchae.


You simply must make it soon.


BY Debbie Adler
• 1 (7 ounce) package sweet potato noodles
• 2 tablespoons low-sodium vegetable broth
• 1 small yellow onion, minced
• 2 cloves garlic, minced
• 4 stalks broccolini, chopped
• 1 medium carrot, cut into matchsticks
• 8 shiitake mushrooms, sliced
• 2 tablespoons sesame seeds
• 6 tablespoons coconut aminos (or low-sodium soy sauce)
• 2 tablespoons white mellow miso paste
• 2 tablespoons coconut nectar (or dark maple syrup)
• 2 tablespoons water
1. Add the sweet potato noodles to a pot of boiling water and cook for 6 minutes.
2. Drain and rinse the noodles with cold water to stop the cooking process.
3. In a sauté pan, add the broth and onions and cook until translucent, about 3 minutes.
4. Add the garlic, broccolini, carrots and mushrooms and cook for about 5 minutes.
5. To make the sauce, add the coconut aminos, miso paste, coconut nectar and water to a bowl and whisk until the sauce comes together.
6. Add the noodles to the sauté pan and then the sauce. Toss and cook until all the sauce is all soaked up.
7. Serve and garnish with toasted sesame seeds.