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Japchae Korean Glass Noodles with Tofu

Jessica Gavin
  • 30 minutes
  • Serves 4

INGREDIENTS

1/2 cup

Carrots

2 cloves

Garlic

2

Scallion stalks

6

Shiitake mushrooms

4 oz

Spinach, fresh

1 cup

Yellow onion

1 cup

Tofu, firm

2 tbsp

Honey

1/4 cup

Soy sauce, low sodium

8 oz

Sweet potato starch noodles

1 tsp

Sesame seeds

1 1/2 tsp

Sesame oil

1 tbsp

Vegetable oil