Description
A vibrant Korean dish featuring chewy glass noodles tossed with fresh vegetables and a savory-sweet sauce, perfect for any meal
Ingredients
- Glass Noodles: 200 grams
- Spinach: 100 grams
- Carrots: 1 medium, julienned
- Shiitake Mushrooms: 6–8 pieces, sliced
- Red Bell Pepper: 1, sliced
- Yellow Bell Pepper: 1, sliced
- Onion: 1 small, thinly sliced
- Garlic: 2 cloves, minced
- Sesame Oil: 2 tablespoons
- Soy Sauce: 3 tablespoons
- Sugar: 1 teaspoon
- Sesame Seeds: 1 teaspoon
Instructions
- Soak glass noodles in warm water for 10–15 minutes until soft. Drain and set aside.
- Prepare the sauce by mixing soy sauce, sesame oil, and sugar in a small bowl.
- Heat a pan over medium heat and sauté garlic and onions until fragrant.
- Add carrots, bell peppers, mushrooms, and spinach separately, cooking each until just tender.
- Combine the vegetables with the noodles and pour the sauce over. Toss gently to coat evenly.
- Sprinkle sesame seeds on top and drizzle extra sesame oil if desired.
- Serve warm or at room temperature and enjoy.
Notes
- Cook vegetables separately to maintain color and texture.
- Do not overcook noodles to keep them chewy.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Garnish with toasted sesame seeds for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3 grams
- Sodium: 550 mg
- Fat: 7 grams
- Saturated Fat: 1 gram
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 0 mg
Keywords: Japchae, Korean noodles, glass noodles, Korean cuisine, stir-fry, vegetarian noodles