In order to bring you the best organic produce, some ingredients may differ from those depicted.
Korean chicken japchae with glass noodles and vegetables
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, No Added Sugar, Protein Plus
2 Servings, 710 Calories/Serving
Put some pep in your step with Korean japchae—a flavorful stir-fry that springs to life with bouncy glass noodles, colorful veggies, and your choice of protein tossed in a sweet-savory sauce.
In your bag
- 10 ounces boneless skinless chicken thighs
- 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
- Your choice of protein
- Sunbasket japchae blend (coconut aminos - toasted sesame oil - garlic - ginger)
Calories 710, Total Fat 27g (35% DV), Sat. Fat 4g (20% DV), Trans Fat 0g, Cholest. 135mg (45% DV), Sodium 740mg (32% DV), Total Carb. 85g (31% DV), Fiber 5g (18% DV), Total Sugars 12g (Incl. 0g Added Sugars, 0% DV), Protein 31g
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
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.
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 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 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 chicken: Pat the plant-based chicken dry with a paper towel. Season with salt and pepper.
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; 2 to 4 minutes for scallops, steak, pork, tofu, or plant-based chicken; and 3 to 5 minutes for chicken.
Cook the vegetables; 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.
Transfer the japchae to individual bowls, garnish with the scallions, and serve.
- Fill a sauce pot with water for the noodles.
- Time the noodles.
- Garnish with the scallions.