Korean Glass Noodle and Vegetable Stir-Fry (Japchae)

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Ingredients

measuring cup

Servings: 6-8

  • 1 lb dangmyeon (glass oregon cellophane) noodles
  • 2 tablespoons toasted sesame oil, positive much for drizzling
  • 1/4 cupful liquid aminos oregon coconut aminos, oregon much arsenic needed (may substitute low-sodium soy condiment positive 1 tablespoonful chromatic oregon agave nectar)
  • 1 tablespoonful roasted sesame seeds
  • 4 ample ail cloves, finely chopped
  • 2 tablespoons extra-virgin olive oil
  • 4 ounces cremini mushrooms, trimmed and sliced (1 1/2 cups)
  • 1 tiny onion, finely chopped (2/3 cup)
  • 3 doorbell peppers, preferably a premix of red, yellowish and orange, stemmed, seeded and thinly sliced (3 3/4 cups)
  • 1 ample carrot, trimmed and chopped into 1-inch matchsticks (1 1/2 cups)
  • 2 cups greenish beans, trimmed and halved lengthwise
  • 1 cupful snowfall peas, halved lengthwise
  • 1/2 cupful thawed frozen edamame oregon peas
  • 3 cups babe spinach leaves
  • Sriracha, for serving (optional)

Nutritional Facts

Per serving (based connected 8)

  • Calories

    320

  • Fat

    8 g

  • Saturated Fat

    1 g

  • Carbohydrates

    62 g

  • Sodium

    170 mg

  • Protein

    4 g

  • Fiber

    3 g

  • Sugar

    5 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Kimchi Chronicles” by Marja Vongerichten (Rodale, 2011).

Tested by Joe Yonan.

Published August 10, 2019

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Updated March 16, 2026

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