Try this Jap Chae / Glass Noodles with Colorful Vegetables (잡채) recipe, or contribute your own.
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1. Soak shiitake mushrooms in 2 cups of wam water until softened. Keep stock. Slice thinly.
2. Soak noodles and mushrooms with 2 cups of mushroom stock for 30 minutes or until soft. Season with soy sauce, garlic, ginger and black pepper.
3. Heat a skillet and drizzle with cooking oil. Saute the onion, carrot and bell pepper slices with a spinkle of salt until translucent.
4. Add the soaked sweet potato noodles and shiitake mushroom slices along with 1.5 cups of soaking liquid.
5. Turn up the heat to high and cook the noodles to soften and reduce the liquid. Stir occasionally to cook the noodles evenly. When the noodles are soft and there is almost no liquid left, reduce heat to low. If necessary, add the remaining 1/2 cup of marinade liquid to cook through the noodles.
6. Add the spinach and mix carefully. Steam from the dish should be enough to wilt spinach. If using, add vinegar and mix. Remove from heat.
7. Taste and adjust seasoning if necessary. Right before serving, mix in toasted sesame oil. Sprinkle with sesame seeds for garnish.
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Serving Size: 1 Serving (640g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 152 | ||
Calories from Fat: 67 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.5g | 10 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 136.6mg | 5 % | |
Potassium 1469.3mg | 39 % | |
Total Carbohydrate 18.1g | 5 % | |
Dietary Fiber 5.6g | 22 % | |
Sugars, other 12.5g | ||
Protein 7.3g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 152
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