Easy Japchae (Korean glass noodle stir fry) Recipe | Samsung Food App

Name: Easy Japchae (Korean glass noodle stir fry) Recipe | Samsung Food App
Total time: 25 min
Ingredients: 8 oz Korean glass noodles ( - japchae noodles, sweet potato starch noodles, or dangmyeon); 2 large eggs (- whites and eggs separated); 2 Tablespoons avocado oil; 6 large shiitake mushrooms ( - sliced ⅓ inch thick); ⅓ large yellow onion ( - sliced ⅓ inch thick); ½ large red bell pepper ( - julienned ¼ inch thick); ½ large yellow bell pepper ( - julienned ¼ inch thick); ½ large carrot ( - julienned ⅛ inch thick); 3 cups baby spinach ( - packed); 3 cloves garlic ( - minced); 2 stalks scallions ( - chopped, for garnish); 2 teaspoons toasted white sesame seeds ( - for garnish); 3 Tablespoons low sodium soy sauce; 2 Tablespoons brown sugar ( - packed); 1 Tablespoon dark soy sauce; 1 ½ Tablespoons sesame oil

app.samsungfood.com

A simple, easy recipe for Japchae, also known as Korean glass noodles with stir fried vegetables. It's made with sweet potato starch noodles, colorful vegetables and tossed in a savory sauce!

View full recipe on app.samsungfood.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.samsungfood.com.

Share this recipe:

Cooking tools:

Ingredients

8 oz Korean glass noodles ( - japchae noodles, sweet potato starch noodles, or dangmyeon)
2 large eggs (- whites and eggs separated)
2 Tablespoons avocado oil
6 large shiitake mushrooms ( - sliced ⅓ inch thick)
⅓ large yellow onion ( - sliced ⅓ inch thick)
½ large red bell pepper ( - julienned ¼ inch thick)
½ large yellow bell pepper ( - julienned ¼ inch thick)
½ large carrot ( - julienned ⅛ inch thick)
3 cups baby spinach ( - packed)
3 cloves garlic ( - minced)
2 stalks scallions ( - chopped, for garnish)
2 teaspoons toasted white sesame seeds ( - for garnish)
3 Tablespoons low sodium soy sauce
2 Tablespoons brown sugar ( - packed)
1 Tablespoon dark soy sauce
1 ½ Tablespoons sesame oil