Japchae noodles, one of the most popular Korean dishes, are a serious crowd-pleaser. Tossed with stir-fried seasonal vegetables, they make a colorful and filling healthy recipe we love. Wild garlic, native to Asia and Europe, is related to chives--look for it in Asian markets.

Source: EatingWell Magazine, May/June 2017


Recipe Summary test

1 hr 15 mins
1 hr 15 mins




Instructions Checklist
  • To prepare tofu: Preheat grill to medium-high.

  • Drain tofu and place on a paper-towel-lined plate. Cover with another paper towel and weight with another plate. Let drain for 10 to 15 minutes. Pat the tofu dry and cut crosswise into 1/2-inch-thick slices. Pat dry again and cut each slice on the diagonal to make triangle shapes. Brush with 2 teaspoons canola oil and season with 1/4 teaspoon each salt and pepper.

  • Oil the grill rack. Grill the tofu until charred in spots, about 2 minutes per side. Set aside.

  • To prepare eggs: Heat 1 teaspoon canola oil in a large nonstick skillet over medium heat. Lightly beat eggs, water and salt in a small bowl. Add to the pan, swirling to evenly coat the bottom. Cook, without stirring, until set around the edges, about 2 minutes. Flip and continue to cook until the bottom is set, but not browned, 15 to 20 seconds. Slide onto a cutting board. Let cool slightly, then roll into a log and cut crosswise into thin strips; set aside. Wipe out the pan.

  • To prepare sauce: Combine sugar, sesame seeds, sesame oil and tamari in a small bowl, stirring until the sugar dissolves. Set aside.

  • To prepare noodles: Bring a large pot of water to a boil. Add noodles and cook according to package directions. Drain; rinse with cold water and drain well. Transfer to a large bowl; toss with tamari.

  • To prepare vegetables: Heat canola oil in the skillet over medium-high heat. Add onion and carrots and cook, stirring often, until slightly softened, 3 to 4 minutes. Add broccolini and chard stalks; cook, stirring often, until slightly softened, 3 to 4 minutes more. Add snap peas and mushrooms, then add chard leaves a handful at a time, tossing with the other ingredients and adding more as the leaves wilt. Add garlic leaves (or chives) and cook, stirring often, until wilted, about 2 minutes.

  • Add the vegetables to the noodles. Add the reserved egg and the sauce and gently toss to combine. Transfer to a platter. Top with the reserved tofu. Serve garnished with scallion curls and black sesame seeds, if desired.


Tips: Dangmyun are naturally gluten-free, chewy noodles made from sweet potato starch.

To make scallion curls, cut scallions lengthwise into very thin strips. Soak the strips in ice water until curled. Drain before using.

To make ahead: Refrigerate grilled tofu (Steps 1-3) and sauce (Step 5) separately for up to 1 day; bring to room temperature before combining with noodles (Step 8).

Nutrition Facts

2 1/3 cups
507 calories; protein 13.3g; carbohydrates 67.3g; dietary fiber 4g; sugars 13g; fat 21.8g; saturated fat 3.1g; cholesterol 62mg; vitamin a iu 4516IU; vitamin c 41mg; folate 54.1mcg; calcium 225.8mg; iron 5mg; magnesium 74.1mg; potassium 486.4mg; sodium 657.8mg; added sugar 9g.

3 fat, 1 1/2 vegetable, 3 starch, 1 medium-fat protein, 1/2 other carbohydrate