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Japchae (Korean Glass Noodles) with Tofu

Jessica Gavin
  • 30 minutes
  • Serves 4

INGREDIENTS

1/4 cup

▢ soy sauce

2 tbsp

▢ honey

7 oz

▢ 1 cup tofu

8 oz

▢ sweet potato starch noodles

4 oz

▢ spinach

1 tbsp

▢ vegetable oil

1 cup

▢ onion

2 cloves

▢ garlic

6

▢ shiitake mushrooms

1/2 cup

▢ carrots

1 stalks

▢ 2 scallion

1 1/2 tsp

▢ sesame oil

1 tsp

▢ sesame seeds