Kelp Noodle Vegetable Japchae (Paleo, Vegan)

Directions

1. 1
   Preheat the oven to 425 F.
2. 2
   Rinse kelp noodles and place in a large bowl. Fill bowl with enough filtered water to just cover the noodles and add the lemon juice and salt. Stir gently to combine and set aside for 15-20 minutes until noodles are soft.
3. 3
   On a parchment lined baking sheet, toss the squash with Tablespoon of the coconut oil and a pinch of salt and pepper. Arrange in a single layer and roast for 20 minutes until tender.
4. 4
   On a separate parchment lined baking sheet, toss the sliced mushrooms with another 1 Tablespoon coconut oil, coconut aminos, grated garlic and another small pinch of salt and pepper. Arrange in a single layer and roast for 20 minutes until tender.
5. 5
   Rinse softened noodles again and drain well.
6. 6
   Heat the remaining Tablespoon of coconut oil in a large skillet over medium heat.
7. 7
   Add the scallions, and spinach and cook, stirring, until spinach is wilted, about 2 minutes.
8. 8
   Add rinsed and drained noodles, along with sauce and roasted squash and mushrooms.
9. 9
   Turn heat down and cook tossing noodles with sauce and vegetables for another 2 minutes until well combined and heated through.