Vegan yapchae - Korean sweet potato noodles with tofu

Prep time: 5 mins     Cook time: 10 mins     Other: 20 mins 

Serves: 4

Korean street food - yapchae - is a sweet and savoury dish made with glass noodles (made with sweet potato starch) and vegetables. The noodles are naturally fat-free and low in calories. It can be served warm or cold. It is a classic Korean dish and a very popular one. Very easy and quick to make it will be a winner on your dinner table!

Variation with tofu.

300 g sweet potato noodles

1 tsp sesame oil

1/4 cup (60 ml) soy sauce

2 Tbsp maple syrup (substitute for agave or even dark brown sugar)

1/2 Tbsp vegetable oil

3 garlic cloves, minced

200 g of firm tofu, diced (or ready-made smoked tofu, sliced)

1 red bell pepper, sliced thinly and cut in half

2 medium carrots, peeled and grated

2 large handfuls of spinach, washed

black pepper

1. Make the sauce: combine the soy sauce and maple syrup and mix well. Add the tofu and gently mix together. Allow it to marinate for 10 mins. Keep to the side.

2. Prepare the noodles as per instructions - usually soak in boiling water for 2-5 mins. Drain and cool with cold running water, mix with 1 tsp sesame oil to prevent sticking. Keep to the side.

3. Heat up the wok and add 1/2 Tbsp veg oil. Add the garlic and fry briefly for 20 secs. Add the bell pepper and stir fry for 2 mins, just to soften. Add the shredded carrots and give it another minute. Drain the tofu (keeping the sauce!) and add to wok. Finally, add the spinach and mix well. Allow it to wilt slightly. 

4. Mix the cooked noodles with the stir-fried vegetables and tofu and the sauce. Divide into bowls and serve.

5. Enjoy!