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Jessica Gavin

Japchae Korean Glass Noodles with Tofu

Grab a big bowl of Japchae Korean glass noodles with tofu! Each bite is packed with healthy vegetables and plant protein for a delicious gluten free meal.
61
13,246
82
30 min
TOTAL TIME
391
CALORIES
$2.57
PER SERVING
Japchae Korean Glass Noodles with Tofu
Ingredients
13 INGREDIENTS
4 SERVINGS
Vegetable Oil
1 tbsp vegetable oil
Sesame Seeds
1 tsp sesame seeds
Sweet Potato Starch Noodles
8 oz sweet potato starch noodles
Scallion
2 whole scallion
cut into 1-inch pieces
Sesame Oil
1 1/2 tsp sesame oil
Shredded Carrots
1/2 cup shredded carrots
Firm Tofu
1 cup firm tofu
diced
Yellow Onion
1 cup yellow onion
thinly sliced
Honey
2 tbsp honey
Garlic
2 cloves garlic
minced
Shiitake Mushrooms
6 whole shiitake mushrooms
stems removed and thinly sliced
Fresh Spinach
4 oz fresh spinach
Low Sodium Soy Sauce
1/4 cup low sodium soy sauce
Directions
20 STEPS
20 min
PREP TIME
10 min
COOK TIME
30 min
TOTAL TIME
View Directions on Jessica Gavin
Health Info
Macros
63g
CARBS
11g
FAT
14g
PROTEIN
Allowed on these diets
LACTOSE FREE
VEGETARIAN
VEGAN
Contains these allergens
SOYBEANS
WHEAT
1 Recipe for Japchae
Savory Tofu Japchae Glass Noodles
13
31 min
1
Savory Tofu Japchae Glass Noodles
Frequently Asked Questions
What type of noodles should I use for Japchae?
Which kind of meat should I use for Japchae?
Can I substitute any vegetable in the recipe?
How do I ensure the noodles don’t become too soft or too tough?
How do I balance all the different flavors in Japchae?
How should the vegetables be cooked for Japchae?
What's the best way to mix all the ingredients together?
Can I make vegan or vegetarian Japchae?
Can I prepare Japchae in advance?
Do I need sesame seeds for garnishing Japchae?