As a shout out to my vegetarian friends, and after looking at various recipes for ideas, I decided to make a vegan dinner out of the dangmyeon, my version of the Korean japchae. After preparing the dangmyeon according to the packet instructions, I added kimchi, steamed silken tofu, fresh cucumber, soy sauce and sesame oil.
|spicy vegan japchae|
Toss, and it's ready to eat! The dangmyeon had a nice slippery texture with a bit of a bite - I think it has the potential to be pretty versatile and I will be using it in soups, salads and stir-fries.