Japchae (Korean Glass Noodles)
Japchae (Korean Glass Noodles) might be a good recipe to expand your side dish collection. This recipe makes 4 servings with 294 calories, 5g of protein, and 7g of fat each. For $2.31 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. 1798 people were impressed by this recipe. Head to the store and pick up red bell pepper, soy sauce, carrot, and a few other things to make it today. It is a rather cheap recipe for fans of Korean food. It is a good option if you're following a dairy free, lacto ovo vegetarian, and vegan diet. From preparation to the plate, this recipe takes around 16 minutes. It is brought to you by Pickled Plum. Overall, this recipe earns an awesome spoonacular score of 84%. Japchae Korean Glass Noodles with Tofu, Korean Glass Noodles with Chicken & Vegetables (Japchae ), and Korean Japchae Glass Noodles - Super Foods Version are very similar to this recipe.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 6 minutes
Ingredients:
½ pound (6 oz) baby spinach, roughly chopped
1 tablespoon canola oil
1 medium carrot, sliced into thin strips
2 garlic cloves, minced
1 medium onion, thinly sliced into half-moons
½ red bell pepper, sliced into thin strips
3 scallions, finely chopped on the bias
2 teaspoons sesame oil
1 tablespoon sesame seeds
6 shiitake mushrooms, sliced into strips
1 tablespoon dark soy sauce
3 tablespoons soy sauce
2 teaspoons sugar
200 grams (7 oz) sweet potato starch noodles (dangmyeon)
Equipment:
pot
kitchen scissors
bowl
frying pan
wok
Cooking instruction summary:
Bring a pot of water to boil and add noodles. Follow instructions on package for cooking time (usually about 5 minutes). Drain and rinse under cold water. Drain well and transfer to a bowl. (If noodles are extremely long, cut in half or thirds with scissors). Add sesame oil to the noodles and toss. Set aside.Put all the ingredients for the sauce in a bowl and stir until the sugar has dissolved. Set aside.In a large pan or wok over high heat, add canola oil, garlic and onions and cook for 2 minutes, until onions are translucent.Add mushrooms, bell peppers, carrots and cook for 3-4 minutes until vegetables are tender but still yielding a soft crunch.Add noodles and spinach and toss well. Add sauce and cook for 1 minute. Turn the heat off and transfer to a plate or bowl. Top with scallions and sesame seeds.
Step by step:
1. Bring a pot of water to boil and add noodles. Follow instructions on package for cooking time (usually about 5 minutes).
2. Drain and rinse under cold water.
3. Drain well and transfer to a bowl. (If noodles are extremely long, cut in half or thirds with scissors).
4. Add sesame oil to the noodles and toss. Set aside.Put all the ingredients for the sauce in a bowl and stir until the sugar has dissolved. Set aside.In a large pan or wok over high heat, add canola oil, garlic and onions and cook for 2 minutes, until onions are translucent.
5. Add mushrooms, bell peppers, carrots and cook for 3-4 minutes until vegetables are tender but still yielding a soft crunch.
6. Add noodles and spinach and toss well.
7. Add sauce and cook for 1 minute. Turn the heat off and transfer to a plate or bowl. Top with scallions and sesame seeds.
Nutrition Information:
covered percent of daily need
