Vegetarian Japchae (Korean Salad)

• 2 large dried shiitake mushrooms, soaked in warm water for 2 to 3 hours, cut into thin    strips
• 1 garlic cloves, minced
• 4 ounces spinach, washed and drained
• 4 ounces of dangmyeon (sweet potato starch noodles) - cook as per packet instructions.
• 2 to 3 green onions, cut crosswise into 2 inch long pieces
• 1 medium onion (1 cup), sliced thinly
• 4 to 5 white mushrooms, sliced thinly
• 1 medium carrot (¾ cup), cut into matchsticks
• ½ red bell pepper, cut into thin strips 
• kosher salt
• Vegetable oil
• 1 tablespoon toasted sesame seeds - for garnish

Dressing

• 2 tablespoons plus 2 teaspoons Balion Coco Aminos Original
• 2 tablespoons plus one teaspoon toasted sesame oil 
• 1 garlic cloves, minced
• ground black pepper

Instructions

Put the strips of shiitake mushrooms into a bowl and mix with 1 clove of minced garlic, ¼ teaspoon ground black pepper, 2 teaspoons Balion Coco Aminos Original, and 1 teaspoon of toasted sesame oil with a wooden spoon or by hand. Cover and keep it in the fridge.

Bring a large pot of water to a boil. Add the spinach and blanch for 30 seconds to 1 minute, then take it out with a slotted spoon or strainer. Rinse the spinach in cold water to stop it from cooking. Squeeze it with your hands to remove any excess water. Cut it a few times and put it into a large bowl. 

Cook the noodles as per instructions on the package., strain and cut them a few times with kitchen scissors. Put the noodles into the large bowl next to the spinach. Add 2 tablespoons toasted sesame oil, 1 tablespoons Balion Coco Aminos Original. Mix well by hand or a wooden spoon. This process will season the noodles and also keep the noodles from sticking to each other.

Heat up a skillet over medium high heat. Add 2 teaspoons vegetable oil with the onion, the green onion, and a pinch of salt. Stir-fry for about 2 minutes until the onion looks a little translucent. Transfer to the noodle bowl.

Heat up the skillet again and add 2 teaspoons vegetable oil. Add the white mushrooms and a pinch of salt. Stir-fry for 2 minutes until softened and a little juicy. Transfer to the noodle bowl. 

Heat up the skillet and add 1 teaspoon vegetable oil. Add the carrot and stir-fry for 20 seconds. Add the red bell pepper strips and stir-fry for another 20 seconds. Transfer to the noodle bowl. 

Heat up the skillet and add 2 teaspoons vegetable oil. Add shitake mushrooms and stir fry for a few minutes until the mushrooms are softened and shiny. Transfer to the noodle bowl.

Add all the ingredients of dressing to the mixing bowl full of vegetables and noodles. Mix all together by hand. Adjust the dressing & salt as per taste.

Add the sesame seeds and serve it on a plate.