Sweet Potato Noodles with Tofu & Vegetables (Japchae)
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
Gallery
Ingredients
Directions
Tips
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
Serving Size: 2 1/3 cups
Per Serving:
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.
Exchanges:
3 fat, 1 1/2 vegetable, 3 starch, 1 medium-fat protein, 1/2 other carbohydrate