Vegan Japchae ( Korean Glass Noodle Stir-Fry )
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Khin's Kitchen · by Khin★ 5.0 (14)

Vegan Japchae ( Korean Glass Noodle Stir-Fry )

NUTRITION · PER SERVING20M COOK
CAL 32%·PRO 40%
CARBS 86G53% OF CAL
10G FIBER16G SUGAR61G OTHER
FAT 27G37% OF CAL
4G SAT23G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Korean glass noodles stir-fried with tofu and vegetables in a sweet soy-based sauce. A quick, light meal ready in 20 minutes.

mainkoreanstir frybowltofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 2
  • 120 grams Korean sweet potato noodle (Dangmyeon noodles/potato starch noodles/cellophane noodles ( About 4.2 oz ))
  • 150 grams Firm tofu (Choice of plant-base protein or , chicken, beef, eggs, etc ( About 5.3 oz ) Cut thin slices/pieces)
  • 1-2 Bell Pepper (Red/Green/Yellow ( Cut thin slices ))
  • 1 Carrot (Julinned)
  • ½ Onion (Cut thin slices)
  • 3-4 Dry Shiitake mushroom ( Rehydrated ) (Or fresh mushrooms ( cut thin slices ))
  • 2-3 Spring Onions (Cut 2" pieces)
  • 2 tbsp Garlic (Chopped/minced ( divided into 1 tbsp each ))
  • 1-2 tbsp Oil (Vegetable/sunflower/canola or neutral flavour oil)
  • handful Spinach
  • 1 tbsp Toasted sesame seeds
  • Pinch of salt & pepper (To season tofu and mushroom)
  • 3 tbsp Regular soy sauce (All-purpose or light soy sauce)
  • 1 tbsp Sesame oil (Toasted sesame oil)
  • 2 tbsp Sugar (Brown/white/sugar syrup)
  • ½ tsp Black pepper (or pepper to taste)
PREP
10M
SODIUM
1577MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.