Low calorie Korean style noodles

Nutrition values are AI-estimated based on ingredients.

• Shirataki noodles (about 1 package, drained)
• Button mushrooms (about 1-1.5 cups, sliced)
• Red onion (about 1 medium, sliced)
• Green bell pepper (about 1 medium, sliced into strips)
• Red bell pepper (about 1 medium, sliced into strips)
• Cabbage (about 1-2 cups, shredded finely)
• Carrots (about 1-1.5 cups, julienned/shredded)
• Spinach (a generous handful)
• Dark soy sauce (about 2-3 tablespoons)
• Vinegar (about 1-2 tablespoons)
• Minced garlic (small quantity)
• Minced ginger (small quantity)
• White sesame seeds (about 1-2 tablespoons)
• Oil (a few tablespoons)
• Sugar (implied)

1. 1Slice mushrooms, shallots/red onions, green bell peppers into strips, and finely shred cabbage.
2. 2Briefly blanch a handful of fresh spinach in boiling water and remove with tongs.
3. 3Toast white sesame seeds in a dry pan, stirring until lightly toasted.
4. 4Sauté julienned carrots in a non-stick pan with a small amount of oil until tender-crisp.
5. 5Sauté sliced shallots/red onions, then add minced garlic and ginger and cook until fragrant.
6. 6Stir-fry sliced mushrooms until browned and softened.
7. 7Stir-fry sliced green and red bell peppers until slightly tender.
8. 8Sauté shredded cabbage until softened.
9. 9Rinse drained Shirataki noodles thoroughly under running water to remove any lingering odor.
10. 10Prepare the sauce by combining dark soy sauce, vinegar, and implied sugar and sesame oil in a small ramekin.
11. 11Combine the rinsed Shirataki noodles, blanched spinach, all sautéed vegetables (carrots, mushrooms, bell peppers, cabbage, onions with garlic/ginger), the prepared sauce, and a generous sprinkle of toasted sesame seeds in a large mixing bowl.
12. 12Using tongs, thoroughly toss and mix all ingredients until the noodles and vegetables are evenly coated with the sauce.
13. 13Transfer the mixed Japchae from the large mixing bowl into a smaller serving bowl.

These instructions are our analysis of the original video. Watch on YouTube →