Korean Glass Noodle Stir-Fry

Name: Korean Glass Noodle Stir-Fry
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 200 g sweet potato glass noodles; 150 g spinach; 1 piece carrot; 1 piece red bell pepper; 150 g brown mushrooms; 1 piece onion; 2 piece eggs; 45 ml soy sauce; 30 ml sesame oil; 15 g sugar; 20 g toasted sesame seeds; 30 ml rapeseed oil

Springy sweet potato glass noodles tossed with sesame oil and soy sauce, colourful bell pepper, carrot, mushrooms and spinach. A vibrant Korean classic known as japchae..

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Cook time

45 min

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Servings

🧂

Ingredients

View Original ↗

Nutrition

per serving

345 kcal

Calories

9 g

Protein

11 g

Fat

52 g

Carbs

Ingredients

For 4 servings

Estimated cost~€4.35 · ~€1.10/serving

Instructions

1
Cook the glass noodles according to the package, rinse them cold and snip them once with scissors. Stir the soy sauce, sesame oil and sugar into a dressing.
2
Whisk the eggs, fry them into a thin omelette in a little oil and cut into fine ribbons. Set aside.
3
Cut the carrot, pepper, onion and mushrooms into thin strips and stir-fry them in the hot rapeseed oil in batches until crisp-tender. Wilt the spinach briefly.
4
Combine the noodles, vegetables and dressing thoroughly in the pan and heat until everything is glossy and evenly seasoned.
5
Scatter the japchae with the egg ribbons and toasted sesame seeds and serve warm or at room temperature.