Japchae glass noodles

Name: Japchae glass noodles
Total time: 40 min
Yield: 3
Cuisine: Korean
Ingredients: 200 g Dry sweet potato glass noodles; 150 g Spinach; 100 g Carrot; 150 g Mushrooms; 120 g Onion; 100 g Egg, without shell; 35 g Soy sauce; 20 g Sugar; 20 g Sesame oil; 10 g Rapeseed oil; 10 g Sesame seeds; 8 g Garlic

Springy sweet-potato noodles tossed with colourful vegetables and sesame.

Estimated total time: 40 minutes3 portionsAbout 480 kcal per portion

Korean glass noodles with vegetables arranged on a white plate — Photo: korea.net · CC BY-SA 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 3 portions

200 g Dry sweet potato glass noodles
150 g Spinach
100 g Carrot
150 g Mushrooms
120 g Onion
100 g Egg, without shell
35 g Soy sauce
20 g Sugar
20 g Sesame oil
10 g Rapeseed oil
10 g Sesame seeds
8 g Garlic

Method

Cook noodles according to packet instructions, drain and cut into shorter lengths. Mix soy sauce, sugar, sesame oil and garlic.
Blanch spinach for 1 minute, cool and squeeze dry. Cut carrot, mushrooms and onion into thin strips.
Heat neutral oil, cook beaten egg as a thin omelette and slice. Stir-fry onion, carrot and mushrooms separately until tender.
Toss warm noodles, vegetables and sauce in a large pan for 2 minutes until hot. Fold in egg strips and sprinkle with sesame.

Meat-free home version; restaurant versions often include beef.

잡채

Allergens and ingredient checks

Listed allergens: eggs, gluten, sesame, soy. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Maangchi · Japchae

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