Mung Bean Sprout Japchae recipe - ingredients, nutrition and when to eat it
This light japchae is made by stir-frying glass noodles with mung bean sprouts and assorted vegetables.
This light japchae is made by stir-frying glass noodles with mung bean sprouts and assorted vegetables. The crisp sprouts pair beautifully with the chewy noodles, making it a great side dish with rice or an easy lunch or dinner.
Vegetables · 25 minutes to cook
Nutrition (per 369g serving): 320.8 kcal · protein 5.2g · carbohydrate 52.6g · fat 10.7g · sodium 1216.8mg
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: Don't boil the glass noodles for too long, so they stay chewy after stir-frying.
Tips: Stir-fry the mung bean sprouts briefly over high heat to keep them crisp and prevent them from releasing too much water.
Tips: Drain the noodles thoroughly, then taste and adjust the seasoning at the end.
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Ingredients (1 serving)
- Glass noodles — 45 g
- Mung bean sprouts — 120 g
- Onion — 40 g
- Carrot — 30 g
- Garlic chives — 20 g
- Garlic — 1 pc
- Soy sauce — 1 Tbsp
- Sesame oil — 1 tsp
- Cooking oil — 1 tsp
- Sugar — 0.5 tsp
- Sesame seeds — 1 tsp
- Water — 80 ml