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Japchae with Glass Noodles & Spring Veggies
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2 or 4 Serving Dinner

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.

Tags: Gluten-Free Nut-Free Chef's Choice Low Sodium
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
400
FAT
13g
CARBOHYDRATES
69g
PROTEIN
9g

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INGREDIENTS

  1. 2 tbsp low-sodium tamari
  2. 2 tsp turbinado sugar
  3. 3.5 oz sweet potato glass noodles
  4. 1 tbsp toasted sesame oil
  5. 3 garlic cloves, peeled and minced
  6. 6 oz shredded red cabbage
  7. 4 oz cremini mushrooms, trimmed and halved
  8. 6 oz broccoli florets
  9. 1 carrot, peeled, halved lengthwise, and thinly sliced into half moons
  10. 2 tbsp hemp seeds
  11. 1 tbsp white sesame seeds
  12. 1 tbsp vegetable oil*
  13. Salt*
  14. Pepper*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: sesame, soy
Tools: Medium saucepan, Medium nonstick skillet
Cook Time
2 Servings  |  20 min 4 Servings  |  30 min

Nutrition (per serving)

CALORIES
400
FAT
13g
CARBOHYDRATES
69g
PROTEIN
9g

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INSTRUCTIONS

1
Make the sauce

Bring medium saucepan of salted water to boil for noodles. In small bowl, whisk together tamari and sugar. Set aside.

2
Cook the noodles

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.

3
Cook the veggies and serve

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)

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