Description
A colorful and fresh plant-based Korean Japchae that features a lime leaf sambal sauce. This sweet potato noodle stir fry is loaded with spinach, carrots, peppers, scallions, jalapeño and of course LOTS of satisfying tempeh- YUM!!!
Ingredients
Scale
1 6oz Package Tempeh (Crumbled)
1 Yellow Bell Pepper (Julienned or Thinly Chopped)
4 Small Carrots (Julienned or Chopped)
1 Jalapeño (Julienned or Chopped)
4–5 Scallions (Trimmed and Chopped)
2 Cups Packed Fresh Spinach
2–3 Tbsp Sambal Chili Sauce
100g Japchae (Sweet Potato Glass Noodles)
Instructions
- Wash and prepare all of the fresh vegetables as per the directions above.
- Put a large pot into boil and cook the noodles as per the directions on the package.
- As the water is heating, cook the vegetables. In a large wok or frying pan with a small amount of oil, sauté the yellow pepper, jalapeño, and carrots over medium heat. Cook stirring frequently for 3-4 minutes.
- Next, add the tempeh and scallions and continue to cook and stir for 3 more minutes.
- Add the sambal sauce and stir to incorporate.
- Lastly, add the fresh spinach leaves and the cooked noodles. Stir to combine and continue to cook until the spinach has wilted.
- Serve immediately and enjoy!
- Leftovers can be refrigerated for up to 5 days in an airtight container.
Keywords: Sambal Tempeh Japchae
