Vegan Prawn & Vegetable Japchae (Glass Noodles)

VeganLow Fat

A 500-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 100g glass noodles (sweet potato starch)
• 150g vegan prawns (plant-based alternative)
• 1 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp maple syrup
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 small onion, thinly sliced
• 1/2 bell pepper (any color), thinly sliced
• 50g spinach
• 50g mushrooms, sliced
• 1 tbsp vegetable oil
• 1 tsp toasted sesame seeds
• Pinch of black pepper

Instructions

1. Prep: Cook glass noodles according to package instructions, drain, rinse with cold water, and set aside. In a small bowl, whisk together soy sauce, maple syrup, sesame oil, and minced garlic for the sauce.
2. Heat vegetable oil in a large pan or wok over medium-high heat on the hob. Add vegan prawns and cook for 3-4 minutes until lightly browned and heated through. Remove from pan and set aside.
3. Add sliced onion and bell pepper to the same pan. Stir-fry for 3 minutes until slightly softened. Add sliced mushrooms and continue to stir-fry for another 2 minutes.
4. Add the spinach to the pan and cook until just wilted, about 1 minute.
5. Return the cooked glass noodles and vegan prawns to the pan with the vegetables. Pour the prepared sauce over everything.
6. Toss everything together thoroughly to ensure the noodles and vegetables are evenly coated with the sauce. Cook for 1-2 minutes until heated through.
7. Divide into two servings and garnish with toasted sesame seeds and a pinch of black pepper.