Shirataki Japchae

Name: Shirataki Japchae
Yield: 450 g
Ingredients: mushrooms 100 servings; fresh cabbage 100 g; spinach (fresh) 100 g; shirataki noodles 100 g; low-sugar japchae sauce 50 g

120 kcal

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Ingredients

Main ingredients

mushrooms 1 servings
fresh cabbage 100 g
spinach (fresh) 100 g
shirataki noodles 100 g

Seasonings/Sauce

low-sugar japchae sauce 50 g

Nutrition summary

Carbohydrates 27.49 g 66%

Protein 9.86 g 24%

Fat 1.99 g 11%

Serving size 450g

Cooking steps

1

Blanch the shirataki noodles in boiling water, drain, and cut into bite-sized pieces.
2

Julienne the carrot, onion, bell pepper, and spinach.
3

Heat cooking oil in a pan and stir-fry the carrot, onion, and bell pepper.
4

Add the blanched shirataki noodles and spinach, and stir-fry together.
5

Season with soy sauce, sesame oil, minced garlic, and pepper.
6

Sprinkle sesame seeds on top to finish.

Shirataki Japchae

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