Japchae Korean Glass Noodles

1. 1

   Gather the ingredients.

2. 2

   Fill a large pot with lightly salted water and bring it to a rolling boil. Cook the noodles in the boiling water, stirring now and then, until slightly firm, 4 to 5 minutes. Drain, rinse with cold water, then toss the noodles with 1 teaspoon sesame oil and set aside.

3. 3

   Whisk the soy sauce and sugar together in a small bowl, then set aside.

4. 4

   Heat the vegetable oil in a skillet over medium-high heat. Cook and stir the carrots, asparagus, onions, and garlic in the hot oil until softened, about 5 minutes.

5. 5

   Stir in the green onions and mushrooms, and keep cooking and stirring for 30 seconds.

6. 6

   Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are heated through, 2 to 3 minutes.

7. 7

   Remove from the heat and toss with the sesame seeds and the remaining 1 1/2 teaspoons sesame oil.

• Calories 431.48 kcal High
• Protein 9.06 g Moderate
• Carbs 64.93 g Moderate
• Total Fat 14.83 g Moderate
• Saturated Fat 2.14 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 1192.48 mg High
• Fiber 9.3 g Good Source
• Sugar 18.86 g High
• Added Sugar 0.0 g Low Source
• Calcium 565.52 mg Good Source
• Iron 4.48 mg Good Source
• Potassium 553.47 mg Moderate
• Vitamin A 1613.11 mcg_rae Good Source
• Vitamin C 73.19 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅