Korean steak japchae with glass noodles and stir-fried vegetables
Dairy-Free, Gluten-Free, Paleo, Soy-Free
25 – 35 Minutes
Gluten-free Korean sweet potato glass noodles get tossed in garlic, ginger, and sesame sauce in a quick-to-make steak stir-fry.
In your bag
- 2 ounces dried shiitake mushrooms
- 10 ounces glass (sweet potato) noodles
- 6 scallions
- 2 red bell peppers
- 1 or 2 heads baby bok choy (about ½ pound)
- 1 pound top sirloin steak strips
- ½ pound shredded carrots
- ½ pound baby spinach
- Sun Basket paleo stir-fry blend (coconut aminos - sesame oil - fresh garlic - fresh ginger)
- 2 tablespoons sambal oelek (optional)
Obangsaek (obang means “five directions” and saek means “color”) is a spiritual aspect of Korean life that ties each cardinal direction and element of life to one of five colors: black, blue (or green), red, white, or yellow. A meal like this, containing all five hues, symbolizes a balanced life.
Calories: 620, Protein: 32g (64% DV), Fiber: 7g (28% DV), Total Fat: 15g (23% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 4g, Saturated Fat: 2.5g (13% DV), Cholesterol: 80mg (27% DV), Sodium: 670mg (28% DV), Carbohydrates: 93g (31% DV), Total Sugars: 11g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts
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.