Ingredients and Weight:
- Glass noodles (japchae): 8 oz
- Soy sauce: 3 tbsp
- Sesame oil: 2 tbsp
- Rice vinegar: 2 tbsp
- Brown sugar: 2 tbsp
- Beef broth: 1 cup
- Spinach, chopped: 8 cups
- Carrots, julienned: 2 cups
- Onions, julienned: 1 cup
- Red bell peppers, julienned: 1 cup
- Mushrooms, sliced: 8 oz
- Sesame seeds, toasted: 1 tbsp
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Soak glass noodles in warm water for 10 minutes or until softened. Drain and rinse.
- In a large bowl, whisk together soy sauce, sesame oil, rice vinegar, brown sugar, and beef broth.
- In a hot skillet or wok, sauté spinach, carrots, onions, bell peppers, and mushrooms until tender-crisp.
- Add noodles to the skillet and toss to combine. Pour in the sauce and cook until heated through and the noodles are tender.
- Stir in sesame seeds.
Nutritional Information:
- Calories: 350 per serving
- Fat: 10g
- Carbohydrates: 50g
- Protein: 15g
Dish Characteristics:
- Savory and slightly sweet
- Vibrant and colorful
- Healthy and filling
User Comments:
- "This dish is absolutely delicious! The flavors are balanced perfectly."
- "I love the tender noodles and the crunchy vegetables."
- "The Korean-inspired theme adds a unique twist to a classic dish."
Special Precautions and Tips:
- Use low-sodium soy sauce if preferred.
- Add more vegetables to taste, such as zucchini or asparagus.
- Serve with a side of kimchi for an extra kick of spice.
