TOFU JAPCHAE | VEGETARIAN JAPCHAE (잡채) | KOREAN GLASS NOODLE STIR FRY | VEGETARIAN MEDLEY - MADHAVI

beef

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in fat, while chicken is often less expensive.

sweet potato noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice noodles

Zucchini noodles are lower in carbs, while rice noodles are more affordable.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces salt intake, and tamari is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is generally less expensive.

Soak sweet potato noodles in warm water for 30 minutes until softened.

Drain and cut noodles into manageable lengths.

Heat a large skillet over medium-high heat and add sesame oil until shimmering.

Add sliced tofu and cook until browned, about 3-4 minutes.

Add minced garlic and sliced onion, cooking until fragrant, about 2 minutes.

Stir in julienned carrots and mushrooms, cooking until tender, about 3 minutes.

Add spinach and cook until wilted, about 1-2 minutes.

Add the soaked noodles to the skillet and toss to combine with the vegetables and tofu.

Pour in soy sauce and sugar, mixing well to coat the noodles evenly.

Season with black pepper to taste and toss in sesame seeds and chopped green onion.

Cook for an additional 2-3 minutes, stirring frequently, until heated through.

Serve warm, garnished with extra sesame seeds if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens