Korean glass noodle japchae with cabbage and carrots

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

Korean glass noodle japchae with cabbage and carrots

Gluten-Free, Dairy-Free

2 Servings, 460 Calories/Serving

20 Minutes

Our version of this popular Korean noodle dish combines chewy glass noodles, crisp-tender vegetables, and your favorite protein.

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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 teaspoon kimchi chile flakes (optional)
  • 1 wedge organic Savoy or other cabbage (about 7 ounces)
  • 3 organic scallions
  • Sun Basket japchae blend (fish sauce - toasted sesame oil - garlic - ginger)
  • 3 ounces organic shredded carrots

Nutrition per serving

Calories: 460, Protein: 20g (40% DV), Fiber: 5g (20% DV), Total Fat: 11g (17% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 2g, Saturated Fat: 1.5g (8% DV), Cholesterol: 155mg (52% DV), Sodium: 910mg (38% DV), Carbohydrates: 73g (24% DV), Total Sugars: 5g, Added Sugars: 0g (0% DV).
Contains: Fish (anchovy), Soybeans

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. Meanwhile, prepare your protein and vegetables.

2

Prep and cook your protein

  • Shrimp or scallops: Rinse and drain the shrimp or scallops. Pat dry on a paper-towel-lined plate. Season lightly with salt and pepper and as much kimchi chile as you like.
  • 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 and as much kimchi chile as you like.
  • Tofu: Pat the tofu dry with paper towels; cut into ½-inch cubes. Season with salt and pepper and as much kimchi chile as you like.
In a wok or large frying pan over medium-high heat, warm 1 tablespoon [2 TBL] oil until hot but not smoking. Add your protein and cook until golden brown and just cooked through, 6 to 8 minutes for chicken and 3 to 6 minutes for all other proteins. Transfer to a plate. Do not clean the pan. Meanwhile, start preparing the vegetables.

3

Prep the vegetables; finish the japchae

  • Cut away any core from the cabbage; thinly slice the cabbage.
  • Trim the root ends from the scallions; thinly slice the scallions for garnish.
In the same pan used for your protein, add half the japchae blend and bring to a boil, scraping up any browned bits from the bottom of the pan. Reduce to a simmer and cook until the sauce has thickened slightly, about 30 seconds. Stir in the cabbage, carrots, and glass noodles and cook until the vegetables start to soften and the noodles are heated through, 1 to 2 minutes, adding more japchae blend to taste.
Stir in your protein and any accumulated juices and cook until your protein is heated through, about 30 seconds. 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.