Nut-Free Japchae
Delight in the vibrant flavors of Nut-Free Japchae, a classic Korean dish featuring sweet potato glass noodles stir-fried with colorful vegetables in a savory soy-based sauce. This recipe is perfect for those seeking a nut-free twist on the traditional japchae, while still delivering the irresistible combination of tender noodles, fragrant garlic, and the wholesome crunch of carrots, bell peppers, and shiitake mushrooms. Toasted sesame oil brings a rich depth of flavor, complemented by a sprinkle of sesame seeds for a touch of elegance. Ready in just 40 minutes, this crowd-pleasing dish is ideal as a side or a stand-alone meal, served warm or at room temperature. Perfect for those looking for nut-free recipes, Korean cuisine inspiration, and quick yet satisfying dinner ideas!
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Recipe Information
Ingredients
- 200 grams sweet potato glass noodles
- 6 tablespoons soy sauce
- 2 tablespoons white sugar
- 2 tablespoons toasted sesame oil
- 1 tablespoon vegetable oil
- 3 garlic cloves, minced
- 100 grams spinach leaves
- 1 large carrot, julienned
- 1 medium red bell pepper, sliced thinly
- 1 medium yellow onion, sliced thinly
- 100 grams shiitake mushrooms, sliced
- 3 green onions, cut into 2-inch pieces
- 1 tablespoon sesame seeds
Instructions
Bring a pot of water to boil and add the sweet potato glass noodles. Cook them for about 6 minutes or until just tender. Drain and rinse thoroughly under cold water to stop the cooking process. Set aside.
In a small bowl, mix the soy sauce, sugar, and 1 tablespoon of sesame oil. Adjust seasoning to taste and set aside.
Heat a large non-stick skillet or wok over medium-high heat and add the vegetable oil.
Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the sliced onions and shiitake mushrooms. Stir-fry for about 3-4 minutes until they begin to soften.
Add the carrots and red bell pepper, and continue to stir-fry for another 3 minutes until the vegetables are tender-crisp.
Add the spinach and stir-fry until just wilted, about 1 minute.
Reduce the heat to medium-low and add the cooked noodles to the pan. Pour the soy sauce mixture over the noodles. Toss everything together using tongs to ensure the noodles are well coated and the vegetables are evenly distributed.
Add the remaining 1 tablespoon of toasted sesame oil and half of the sesame seeds. Toss again to combine.
Remove from heat and transfer the japchae to a serving platter. Garnish with the remaining sesame seeds and the sliced green onions.
Serve warm or at room temperature. Enjoy your nut-free japchae!
Nutrition Facts
Calories |
1157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3643 mg | 158% | |
| Total Carbohydrate | 171.0 g | 62% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 49.1 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 320 mg | 25% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2473 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
