Japchae

1: Drain TVP and rinse with cold water. Slice in half to create thinner strips. Add TVP and mushrooms to a bowl with half the garlic, 1 tbsp of the soy sauce, 2 tsp of the sugar, and half the pepper.

2: Bring a large pot of water to the boil and add in a generous pinch of salt. Blanch spinach for 30 secs then rinse and squeeze out the excess liquid. Place in a small bowl with 1 tsp of the sesame oil, the remaining garlic, and a pinch of salt.

3: Cook noodles according to packet instructions. Drain then place in a large bowl. Add 1 tbsp of the soy sauce, 2 tsp of the coconut sugar, and 1 tbsp of the sesame oil then mix well to coat the noodles.

4: Heat some oil in a frypan over medium-high heat. Fry the TVP and mushrooms with a splash of water for 3-4 mins until golden. Add to noodle bowl.

5: Clean the pan and fry onion for 1 min over medium-high heat. Add the carrot and capsicum, season with salt and fry for 2-3 minutes. Add green onion and cook for 1 min. Add to the noodle bowl along with spinach, remaining soy sauce, sugar, sesame oil, and pepper. Mix well and taste to adjust saltiness.

6: When ready to serve, transfer to a plate and top with toasted sesame seeds.