Photo: Tina Dawson
Vegetarian Japchae (Korean Glass Noodles w Vegetables)
14 ingredients
Korean
foodista
Estimated Nutrition (whole recipe, rough)
386
Calories
14g
Protein
20g
Fat
42g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sesame | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Carrot | 1 medium (61g) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Spinach | 1 cup raw (30g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 9 oz Korean glass noodles
- 1 onion onion, sliced into thin strips
- 3 cloves garlic, finely minced
- 1 bunch spinach, parboiled
- 1 red bell pepper red bell pepper, cut into thin strips
- 2 carrots carrots, julienned
- 3 scallions scallions, chopped
- 2 tablespoons vegetable oil
- 2 tablespoons sesame oil
- 3 tablespoons soy sauce
- 3 tablespoons brown sugar
- sesame seeds
- 2 eggs eggs, beaten and cut into thin strips
- 5 shiitake mushrooms shiitake mushrooms (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista