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Vegan Japchae recipe (Korean Stir-Fried Sweet Potato Noodles)
RANDY CLEMENS14Ingredients
30Minutes
490Calories
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Ingredients
US|METRIC
6 SERVINGS
- 3 Tbsp. canola oil
- salt
- ground white pepper
- 2 cups carrots (julienned)
- 2 cups red peppers (julienned)
- 2 cups white mushrooms (thinly sliced)
- 1 onion (medium, thinly sliced)
- 1 clove garlic (minced)
- 16 oz. noodles (sweet potato starch, also called dangmyeon, 당면, cellophane noodles, or glass noodles, available at any Korean market, or via Amazon)
- 1/2 cup soy sauce (I ran out of Korean soy sauce and used Japanese and it turned out great, so whichever one you have on hand is fine)
- 1/4 cup sugar
- 2 Tbsp. toasted sesame oil
- 3 green onions (thinly sliced on a bias, for garnish, optional)
- 1 Tbsp. white sesame seeds (toasted, for garnish, optional)
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NutritionView More
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490Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories490Calories from Fat140 |
| % DAILY VALUE |
| Total Fat15g23% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol65mg22% |
| Sodium1370mg57% |
| Potassium590mg17% |
| Protein14g |
| Calories from Fat140 |
| % DAILY VALUE |
| Total Carbohydrate75g25% |
| Dietary Fiber6g24% |
| Sugars15g |
| Vitamin A160% |
| Vitamin C120% |
| Calcium8% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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