Vegan Japchae (Korean Glass Noodles)

Cook the noodles. Bring water to boil in a large pot, then add noodles and cook for 6-8 minutes, until soft but still slightly chewy. Rinse in cold water and drain well, then cut in half with scissors. Add to a large mixing bowl with the soy sauce, sugar, and 1 tbsp sesame oil, and toss to combine.

Blanch the spinach: bring water to a boil in a small saucepan and throw in spinach for one minute until wilted, then rinse the spinach under cold running water, squeeze into a ball, and cut the ball several times. Add to mixing bowl.

Cook the tofu: In a nonstick pan, heat oil and fry the tofu, adding a splash of soy sauce, until browned on both sides, then transfer to mixing bowl.

Stir-fry the veggies: Add additional oil to the pan and cook the onion with a pinch of salt until it softens, about 2 minutes. Transfer to bowl. Cook carrots and bell pepper with a pinch of salt for 2 minutes until softened, then transfer to bowl. Add more oil if necessary and cook mushrooms until seared, then transfer to bowl.

Combine. Finally, add in the glass noodles to the pan along with scallions and garlic, and toss until noodles are well coated, over medium-low heat. Add in all previously cooked ingredients, additional sesame oil, sesame seeds, and additional salt or black pepper to taste, and toss to combine. Serve and enjoy.