This vegan japchae is a delicious Korean noodle dish typically served cold but also very good hot! Korean meets vegan in this quick and easy japchae recipe: a chewy and crunchy medley of glass noodles, spinach, mushrooms, green onions, and carrots.
- 8 ounces uncooked whole wheat spaghetti
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 8 ounces crimini mushrooms, sliced
- 2 small zucchini, sliced
- dried oregano to taste
- salt and pepper to taste
- 12 black olives, pitted and sliced
- 1 ounce crumbled feta cheese
Bring a large pot of lightly salted water to a boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain.
Heat the olive oil in a skillet over medium heat, and saute the garlic 2 minutes. Mix in mushrooms and zucchini. Season with oregano, salt, and pepper. Stir in olives, and cook until heated through. Place pasta in the skillet, toss to coat, and continue cooking about 2 minutes. Top with feta cheese to serve.
Preparation time: 15 mins
Cook time: 12 mins
Total time: 27 mins
Servings: 4 – Yield: –