In order to bring you the best organic produce, some ingredients may differ from those depicted.
Korean chicken japchae with glass noodles and vegetables
Soy-Free, Paleo, Dairy-Free, Mediterranean, Gluten-Free
2 Servings, 650 Calories/Serving
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!
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
- Sunbasket japchae blend (coconut aminos - toasted sesame oil - garlic - ginger)
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.
Wash produce before use
Cook the glass noodles
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.
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.
Start cooking your protein
Finish the japchae
- Fill a sauce pot with water for the noodles.
- Time the noodles.
- Garnish with the scallions.