Korean chicken japchae with glass noodles and vegetables

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Korean chicken japchae with glass noodles and vegetables

Mediterranean, Gluten-Free, Paleo, Soy-Free, Dairy-Free

2 Servings, 650 Calories/Serving

25–40 Minutes

Our spin on this popular Korean dish features gluten-free glass noodles, crisp vegetables, and a savory sauce. Add your favorite protein and dinner is served!

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • 5 ounces glass (sweet potato) noodles
  • 1 wedge organic green or other cabbage (about 7 ounces)
  • 1 organic red or other bell pepper
  • 1 organic celery rib
  • 3 organic scallions
  • Sun Basket japchae blend (coconut aminos - toasted sesame oil - garlic - ginger)

Nutrition per serving

Calories: 650, Protein: 22g (44% DV), Fiber: 5g (20% DV), Total Fat: 25g (38% DV), Monounsaturated Fat: 10g, Polyunsaturated Fat: 8g, Saturated Fat: 3.5g (18% DV), Cholesterol: 95mg (32% DV), Sodium: 690mg (29% DV), Carbohydrates: 85g (28% DV), Total Sugars: 12g, Added Sugars: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the glass noodles

Bring a medium [large] sauce pot of water to a boil. Add the glass noodles and cook until just tender, 8 to 10 minutes. Drain and rinse with cold water. While the water is heating and the noodles are cooking, prepare the vegetables.

2

Prep the vegetables

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Remove the stem, ribs, and seeds from the bell pepper; thinly slice the pepper.
  • Thinly slice the celery on the diagonal.
  • Trim the root ends from the scallions; thinly slice the scallions for garnish.

3

Prep your protein

  • Chicken thighs: Pat dry with a paper towel; cut the chicken into 1-inch pieces. Season generously with salt and pepper.
  • Chicken, steak, or pork strips: Cut a small corner from the packaging and drain off any excess liquid. Transfer the meat to a plate; pat dry with a paper towel. Season lightly with salt and pepper.
  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper.
  • Plant-based chick*n: Pat the chick*n dry with a paper towel; season with salt and pepper.

4

Start cooking your protein

In a wok or large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add your protein and cook, stirring occasionally, until lightly browned but not yet cooked through, 1 to 3 minutes for shrimp or scallops, 2 to 4 minutes for steak or pork, and 3 to 5 minutes for chicken, tofu, or plant-based chick*n.

5

Finish the japchae

To the pan with your protein, add the japchae blend and bring to a boil, scraping up any browned bits from the bottom of the pan, then reduce to a simmer. Cook until the sauce has thickened slightly, 1 to 2 minutes. Stir in the cabbage, bell pepper, celery, and glass noodles and cook until the vegetables start to soften, the noodles are heated through, and your protein is cooked through, 1 to 2 minutes. Remove from the heat and season to taste with salt and pepper.

Serve

Transfer the japchae to individual bowls, garnish with the scallions, and serve.
Kids Can!
  • Fill a sauce pot with water for the noodles.
  • Time the noodles.
  • Garnish with the scallions.