Mushroom and Vegetable Japchae recipe - ingredients, nutrition and when to eat it
This japchae is made by stir-frying glass noodles with mushrooms, bell pepper, and onion in a soy-based sauce.
This japchae is made by stir-frying glass noodles with mushrooms, bell pepper, and onion in a soy-based sauce. Chewy noodles and savory mushrooms pair well with the crisp vegetables. Serve it with rice for lunch or dinner, or enjoy it as a light meal on its own.
Vegetables · 25 minutes to cook
Nutrition (per 273g serving): 384.8 kcal · protein 5.7g · carbohydrate 68.7g · fat 11.7g · sodium 1211.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Soak the glass noodles well before stir-frying to shorten their cooking time in the pan and keep the vegetables crisp.
Tips: Cut the ingredients to a similar thickness so they’re easy to pick up in one bite and cook evenly.
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Ingredients (1 serving)
- Glass noodles — 60 g
- Shiitake mushrooms — 40 g
- Oyster mushrooms — 40 g
- Red bell pepper — 0.3 pc
- Onion — 0.3 pc
- Carrot — 20 g
- Soy sauce — 1 Tbsp
- Sugar — 0.5 tsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Garlic — 1 clove
- Sesame seeds — 1 tsp