Shrimp and tofu glass noodles

Intro:
This Japchae-style dish will make you feel full and satisfied with its rich flavor, smoothness and protein content. It is a family-friendly recipe that comes together in 30 minutes. Sesame oil that is used here is a healthy oil and will add the required fats to balance your meal. The various vegetables will provide a large array or vitamins and minerals. Feel free to swap them with your preferred vegetables. Korean glass noodles are made with sweet potato starch and cook quickly just by soaking in hot water.

Preparation time: 15 minutes
Cooking time: 15 minutes
Portions: 5-6

Ingredients:
400 gr vermicelli glass noodles
3 tbsp sesame oil
1/2 cup tamari sauce
1/4 cup coconut aminos
1/2 cup hot water
2 tsps coconut sugar
1 small piece of ginger
1 clove of garlic
1 zucchini
1 large bell pepper or 2 small ones
1 carrot
500 gr shrimps, peeled and deveined
200 gr firm tofu, cubed
a handful of spinach
green onion
cilantro
sesame seeds

Procedure:
1. Chop garlic and ginger in small pieces and then wash and julienne (cut in thin stripes) carrot, zucchini and bell peppers. Pat the tofu dry with kitchen towels and cut it in cubes.
2. Whisk together tamari, coconut aminos, hot water and coconut sugar (if using) in a small bowl.
3. Let the noodles soak in hot boiled water for about 10 minutes, then drain and pour half of the sauce over them.
4. In a large wok or frying pan heat up 2 tbsps of sesame oil and saute' garlic and ginger until golden, about 2 minutes, then add shrimps.
5. When the shrimps are almost cooked through add tofu, vegetables except spinach and half of the leftover sauce.
6. When the vegetables are cooked to your liking (8-10 minutes) add noodles, spinach and remaining sauce and oil, mix and simmer for 2 more minutes.
7. Sprinkle with green onion, cilantro and sesame seeds and enjoy hot.

Notes:
If you do not have tamari and/or coconut aminos you can substitute with soy sauce. Feel free to omit the sugar for a sugar-free dish. I added it because it brings out the flavor and compensate the saltiness of the tamari and coconut aminos making it more palatable to the children. You can also use brown or regular sugar if you don't have coconut sugar but in that case I would reduce the amount to 1 tsp.