Cup Noodle Japchae Rice

Name: Cup Noodle Japchae Rice
Yield: 547.8 g
Ingredients: Olive Oil 10 spoon; Shiitake Mushrooms 100 g; Onion 100 g; Brown Rice Konjac Rice 170 piece; Frozen Chicken Breast 115 g; Spicy Cup Noodle 37.8 piece; Oyster Sauce 5 g; Soy Sauce 10 g

539 kcal

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Ingredients

Main ingredients

Olive Oil 1 spoon
Shiitake Mushrooms 100 g
Onion 100 g
Brown Rice Konjac Rice 1 piece
Frozen Chicken Breast 115 g
Spicy Cup Noodle 1 piece

Seasonings/Sauce

Oyster Sauce 5 g
Soy Sauce 10 g

Nutrition summary

Carbohydrates 76.04 g 54%

Protein 33.51 g 24%

Fat 13.57 g 22%

Serving size 547.8g

Cooking steps

1

Soak glass noodles in hot water.
2

Slice vegetables (onion, carrot, green onion, shiitake mushrooms, etc.).
3

Add cooking oil to a pan and stir-fry the vegetables.
4

Add japchae sauce (soy sauce, sugar, sesame oil, pepper, etc.).
5

Add the soaked noodles to the pan and stir-fry together.
6

Heat cup noodle rice in the microwave.
7

Place the finished japchae on top of the rice and mix together.

Cup Noodle Japchae Rice

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