Vegetable Japchae Glass Noodles
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Korean · 40 min · vegetarian, vegan, dairy-free
378 cal
8g protein
55g carbs
14g fat
per serving · estimated
Ingredients
- 4 oz sweet potato glass noodles (dangmyeon)
- 1 1/2 cups spinach
- 1 carrot, julienned
- 1 onion, sliced
- 3/4 cup shiitake mushrooms, sliced
- 1 red bell pepper, sliced
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 1 1/2 tbsp toasted sesame oil
- 1/2 tbsp toasted sesame seeds
Method (tap to check — screen stays awake)
- Boil the glass noodles 7 minutes until chewy, drain, and toss with a little sesame oil.
- Blanch spinach 30 seconds, squeeze dry, and season with sesame oil and salt.
- Stir-fry onion, carrot, mushrooms, and bell pepper separately 3 minutes each.
- Cut the noodles a few times and combine with all the vegetables in a large bowl.
- Add soy sauce, sugar, and remaining sesame oil and toss until evenly coated and glossy.
- Finish with sesame seeds and serve warm or at room temperature.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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