Sweet Potato Glass Noodles (Vegan Japchae)

Pantry:

Noodles:

• 6 Ounces sweet potato starch noodles cut into small strands Assi Brand
• 2 Tbs avocado oil

Sauce:

• ¼ cup low sodium tamari for Gluten Free Option use Soya Sauce
• 2 Tbs sesame seed oil
• 1 teaspoon Korean Fermented Chili Paste Concentrate Gochujang: 1 tsp, if not available substitute with ½ teaspoon of miso paste + 1 teaspoon of sambal oelek
• ½ teaspoon Korean Chile Flakes Gochugaru: ½ tsp, if not available substitute it with red chili flakes
• 2 tablespoon brown sugar substitute with your choice of sweetener
• 1 tbs rice vinegar for extra tang, (I skipped it)
• 1 tablespoon sesame seeds add in the sauce or keep it separate and sprinkle from top, either way is fine

Produce:

• 1 oz ginger Thumb size knob, finely julienned
• 10 oz Red Onions 1 cup sliced, 1 medium or ½ large size onion
• 4 oz cremini mushrooms 1 cup sliced around 10 pieces
• 6 oz baby bok choy 1 cup chopped - 2 small or 1 medium size, stalk and leaves separated
• 6 oz carrots 1 cup thick julienned, 2 medium size or 1 large
• 4 oz green bell pepper 1 cup thick julienned, 1 medium size
• 4 oz red bell pepper 1 cup thick julienned, 1 medium size
• 6 oz broccoli 1 cup, cut into even bite size florets
• 2 oz baby spinach 2 cups heaped, 2 handful

Protein:

• 7 oz tofu Extra Firm - 1 cup cubed

Toppings:

• 2 tablespoon sesame seed oil
• 1 teaspoon Korean Chile Flakes
• 1 tablespoon sesame seeds