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RECIPE
11 INGREDIENTS9 STEPS1hr 10min

Japchae (Korean Stir-fried Glass Noodles)

4.8
4 Ratings
A springy & chewy Korean glass noodle stir fry recipe (Japchae) seasoned lightly with sweet soy sauce, sesame oil and a variety of vegetables. Always a hit at potlucks and parties and very simple to make.
Japchae (Korean Stir-fried Glass Noodles) Recipe | SideChef
A springy & chewy Korean glass noodle stir fry recipe (Japchae) seasoned lightly with sweet soy sauce, sesame oil and a variety of vegetables. Always a hit at potlucks and parties and very simple to make.
Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
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Pups with Chopsticks
Hi, I'm Joyce, the creator of Pups with Chopsticks food blog exploring international flavours & ingredients - bringing you delicious and fun classic and fusion recipes!
https://pupswithchopsticks.com
1hr 10min
Total Time
$1.82
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
14 oz
Sweet Potato Starch Noodles

Soy Sauce Mixture

1/2 cup
Hot  Water
1/2 cup
2 Tbsp
Sesame Oil
plus a little extra to prevent noodles from sticking

Vegetables

1
cut into matchstick slivers, approx. 1 1/2 cups
1 bunch
Spinach Leaves
approx. 1 cup after it has been cooked and wilted
1
sliced into thin strips, approx. 1 1/2 cups
1
Onion , sliced
approx. 1 cup

Garnishes

2 stalks
Scallions , chopped
to taste
Toasted White Sesame Seeds
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Nutrition Per Serving

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CALORIES
167
FAT
4.9 g
PROTEIN
4.0 g
CARBS
28.4 g

Cooking Instructions

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Step 1
In a small bowl, combine Soy Sauce (1/2 cup) , Sesame Oil (2 Tbsp) , Granulated Sugar (1/4 cup) and Hot Water (1/2 cup) . Set aside.
Step 2
Boil the Spinach Leaves (1 bunch) for 2 minutes. Once it is done, run it under cold water to stop the cooking process and squeeze and squeeze all the water out. The texture should be dry and not soggy. Set aside.
Step 3
In a large bowl, add hot water (tap or kettle boiled). Add Sweet Potato Starch Noodles (14 oz) in for 20 minutes to soak. (If you are using kettle boiled water, let it cool for 5-10 mins before soaking.)
Step 4
When the noodles are soft, cut them roughly 4 inches long and sprinkle some (sesame) oil to prevent sticking. Set aside.
Step 5
In a large non-stick frying pan, add oil and adjust the heat to medium to medium-low. Once the oil has warmed up, add in the Onion (1) , Carrot (1) , Spinach Leaves, and Bell Pepper (1) and cook them for approximately 5 minutes.
Step 6
When the vegetables are cooked, remove them from the frying pan. Add a little more oil and wait until it is up to temperature again.
Step 7
Add the noodles and half the soy sauce mixture and cook for about 2 to 3 minutes. Keep flipping the noodles, until they are transparent and glossy and no longer translucent.
Step 8
When the noodles are almost done, add the vegetables back in and add in the remainder of the soy sauce mixture and cook for another 1 to 2 minutes.
Step 9
Turn off the heat and add in the Scallions (2 stalks) and Toasted White Sesame Seeds (to taste) and mix well. Serve warm or at room temperature.
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Nutrition Per Serving
Calories
167
% Daily Value*
Fat
4.9 g
6%
Saturated Fat
0.7 g
3%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
28.4 g
10%
Fiber
4.5 g
16%
Sugars
13.7 g
--
Protein
4.0 g
8%
Sodium
1248.8 mg
54%
Vitamin D
--
--
Calcium
61.5 mg
5%
Iron
2.5 mg
14%
Potassium
197.5 mg
4%
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