Vegan Shirataki Japchae

Just a little something I whipped up from a severe lack of daily activity and too much produce.

• Ready In: 15 mins
• Serves: 5
• Yields: 5 dishes

Ingredients

• 14  ounces  shirataki noodles
• 1⁄2 onion, sliced into rings
• 4  garlic cloves, minced
• 2  carrots, diced
• 1 1⁄2 cups shiitake mushrooms, diced
• 1  cup broccoli, cut into florets
• 1⁄4 cup soy sauce
• 2  cups mung bean sprouts
• 1  tablespoon sesame seeds
• 1  tablespoon  vegetable oil
• 2  cups  textured vegetable protein

Directions

1. Drain shirataki noodles and rinse well. Boil for about five minutes covered on low, and drain.
2. Heat oil onto wok and sautee onions and garlic for about 1 minute before adding vegetables to stir fry until lightly crispy (about 5 minutes).
3. Lower heat and add veggie meat, soy sauce, and noodles. Cook for 5-8 minutes on medium.
4. Add sesame seeds and more soy sauce and cook for 2 minutes.