Japchae
by:
Korean sweet potato noodles and vegetable stir-fry.
ingredients
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serves: 6
4 oz sweet potato noodles (dangmyeon)
8 oz spinach, ends trimmed and thoroughly washed
1 small carrot, peeled and julienned
1 small red bell pepper, julienned
3 stalks green onions, cut into 2-inch lengths
1 onion, thinly sliced lengthwise
2 cloves garlic, minced
3 tbsp sesame oil
3 tbsp soy sauce
2 tsp sugar
1/4 tsp pepper
1 tbsp toasted sesame seeds
Servings Per Recipe: 6
Amount per Serving
Calories: 174
- Total Fat: 8 g
- Saturated Fat: 1.2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 543.3 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 2.1 g
- Sugars: 3.7 g
- Protein: 2.9 g
preparation
1. Bring a medium pot of water to boil. Add sweet potato noodles. Boil for 5 to 6 minutes.
2. Drain and toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil and set aside.
3. In a small bowl, mix 2 tablespoons soy sauce and 2 teaspoon sugar. Set aside.
4. In a large pan, heat 2 tablespoon sesame oil. Add garlic and onions and fry until just softened, about 1 to 2 minutes.
5. Add carrots and bell pepper and stir fry for another two minutes.
6. Add spinach, cooked noodles, pepper, and soy sauce mixture. Cook for another 2 to 3 minutes.
7. Add green onions and sesame seed. Stir to mix well.
8. Remove and serve immediately.
1
comments
Mommy_loves_to_cook
November 7, 2011