Japchae
with Glass Noodles & Spring Veggies
Japchae is a popular party dish in Korea, thanks to it's simple preparation and crowd-pleasing versatility. Glass noodles, made from the starch in sweet potatoes, are the perfect canvas for a bounty of vibrant veggies and aromatic sauce. This dish is also delicious served cold or at room temperature.
Nutrition (per serving)
Get Recipes Delivered
INGREDIENTS
- 2 tbsp low-sodium tamari
- 2 tsp turbinado sugar
- 3.5 oz sweet potato glass noodles
- 1 tbsp toasted sesame oil
- 3 garlic cloves, peeled and minced
- 6 oz shredded red cabbage
- 4 oz cremini mushrooms, trimmed and halved
- 6 oz broccoli florets
- 1 carrot, thinly sliced into half moons, peeled and halved lengthwise
- 2 tbsp hemp seeds
- 1 tbsp white sesame seeds
Nutrition (per serving)
Get Recipes Delivered
INSTRUCTIONS
Bring medium saucepan of salted water to boil for noodles. In small bowl, whisk together tamari and sugar. Set aside.
Add noodles to boiling water and cook until al dente, 3 to 4 minutes. Drain noodles and rinse under cool water to stop cooking process. Transfer noodles to medium bowl, add sesame oil and a pinch of salt and pepper, and toss to coat.
Heat 1 tbsp vegetable oil in medium nonstick skillet over medium-high heat. Add garlic, cabbage, mushrooms, broccoli, and carrot and cook until veggies are tender, 4 to 6 minutes. Stir in noodles, tamari sauce, hemp seeds, and sesame seeds and cook until noodles are warmed through, 2 to 3 minutes. Divide japchae with glass noodles and Spring veggies between bowls. 즐기는! (4-serving meal: use 2 tbsp vegetable oil)
SIMILAR RECIPES
Carrot Cake Overnight Oats with Candied Ginger & Walnuts
Kung Pao Lentils with Spicy Carrot Salad & Peanuts
Banh Mi Collard Wraps with Apricot Glazed Tempeh & Yam Fries
