Sugar-Free Japchae

Delight in the vibrant flavors of “Sugar-Free Japchae,” a healthy twist on the classic Korean noodle stir-fry. This flavorful dish features springy sweet potato glass noodles tossed with a medley of colorful vegetables, including crisp carrots, earthy shiitake mushrooms, and tender spinach, all infused with the nutty aroma of toasted sesame oil. Skipping added sugars, this recipe relies on natural umami from soy sauce, garlic, and black pepper for a perfectly balanced taste. Ready in just under 45 minutes, this gluten-free, sugar-free japchae is ideal for a wholesome weeknight dinner or a crowd-pleasing side dish. Serve warm or at room temperature and garnish with toasted sesame seeds for a delightful crunch! Perfect for health-conscious foodies searching for a light yet satisfying Korean-inspired meal.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

Ingredients

• 200 grams sweet potato glass noodles
• 200 grams spinach
• 1 large carrot
• 100 grams shiitake mushrooms
• 1 medium onion
• 1 medium red bell pepper
• 3 whole garlic cloves
• 2 stalks green onions
• 1 tablespoon toasted sesame seeds
• 2 tablespoons toasted sesame oil
• 3 tablespoons soy sauce
• 0.5 teaspoon black pepper
• 1 tablespoon cooking oil

Directions

Step 1

Boil a pot of water, add the sweet potato glass noodles, and cook for 6-7 minutes until soft. Drain and rinse the noodles under cold water. Set aside.

Step 2

Blanch the spinach in boiling water for a minute, then rinse it under cold water. Squeeze out excess water and chop the spinach into bite-sized pieces.

Step 3

Julienne the carrot, slice the shiitake mushrooms thinly, and cut the onion and red bell pepper into thin strips.

Step 4

Mince the garlic and chop the green onions into small pieces.

Step 5

Heat 1 tablespoon of cooking oil in a large skillet over medium-high heat. Add the onions and garlic, and stir-fry for 2-3 minutes until the onions are translucent.

Step 6

Add the carrots, shiitake mushrooms, and red bell pepper to the skillet and stir-fry for another 4-5 minutes until the vegetables are tender.

Step 7

In a small bowl, combine soy sauce, toasted sesame oil, and black pepper to create a sauce base.

Step 8

Add the cooked noodles and chopped spinach into the skillet. Pour the sauce over the mixture and toss everything well to combine and heat through.

Step 9

Add chopped green onions and sprinkle with toasted sesame seeds. Toss again to incorporate everything evenly.

Step 10

Serve the japchae warm or at room temperature, garnished with additional sesame seeds if desired.

Nutrition Facts

Serving size	(977.9g)

Amount per serving	% Daily Value*
Calories	1032.6

Total Fat 48.4g	0%
Saturated Fat 6.8g	0%
Polyunsaturated Fat 0.4g
Cholesterol 0mg	0%
Sodium 2036.8mg	0%
Total Carbohydrate 136.0g	0%
Dietary Fiber 18.0g	0%
Total Sugars 18.0g
Protein 19.5g	0%

Vitamin D 18IU	0%
Calcium 362.1mg	0%
Iron 7.6mg	0%
Potassium 2491.2mg	0%

*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.

Source of Calories

Fat: 41.2%

Protein: 7.4%

Carbs: 51.4%