Veggie Japchae
by --13
Jenn Im, 03/12/21. 177.
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INGREDIENTS
- 1/4 Onion
- 1/2 Bell pepper
- 1 Green onion
- 1/2 Zucchini
- 1/2 Carrot
- 1/4 Cabbage
- 8 oz shirataki noodles
- Non-stick spray
- 1 tbsp Soy sauce
- 1/2 tsp sesame oil
INSTRUCTIONS
Chop onion and cabbage into slivers. Slice the green onion. Julienne the zucchini & carrot. Place cabbage and pepper into non-stick-lined saucepan. Cook on medium-high heat until water from cabbage evaporates enough. Add carrots and zucchini. Cook, stirring constantly, until vegetables become malleable/noodle-like in malleability. Cook the shirataki noodles in boiling water until fully-cooked. Rinse to get rid of smell. Add to pan with vegetables, stirring them in. Add soy sauce and sesame oil. Keep cooking and stirring until everything is fully cooked and vegetables are to your liking.
NOTES
--13
bigoven
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (926g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 212 | ||
| Calories from Fat: 47 (22%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.2g | 7 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 2.3g | ||
| Polyunsanturated Fat 1.6g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 91.1mg | 3 % | |
| Potassium 2104.2mg | 55 % | |
| Total Carbohydrate 38g | 11 % | |
| Dietary Fiber 12.9g | 51 % | |
| Sugars, other 25.1g | ||
| Protein 11.5g | 16 % | |
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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. |
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Calories per serving: 212
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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