Japchae

Japchae

• •6-8 oz sweet potato noodles
• •2 tsp sesame oil9.1 g sesame oil
• •1 tbsp canola oil14 g canola oil
• •1 white onion, diced
• •1 red bell pepper, julienned
• •2 carrots, diced
• •2 oz shiitake mushrooms, diced57 g shiitake mushrooms, diced
• •3 cloves garlic, minced
• •spinach

Chicken

• •2-3 chicken breasts, tenderized & cubed
• •2 tbsp soy sauce32 g soy sauce
• •1 tbsp gochujang19 g gochujang
• •1 tbsp canola oil14 g canola oil

Sauce

• •¼ cup soy sauce64 g soy sauce
• •2 tbsp maple syrup40 g maple syrup
• •1 tbsp sesame oil14 g sesame oil
• •Seasonings if desired

Toppings

• •Toasted sesame seeds
• •Green onion

1. 1Mix the soy sauce2 tbsp32 g · Chicken¼ cup64 g · Sauce and gochujang1 tbsp19 g together and then mix in the chicken and let marinate for 30 minutes.
2. 2Cook the sweet potato noodles6-8 oz according to their package. Then strain and place in bowl.
3. 3Drizzle the sweet potato noodles6-8 oz with sesame oil2 tsp9.1 g · Japchae1 tbsp14 g · Sauce and mix to ensure the noodles6-8 oz do not stick together.
4. 4Cook the chicken in a large pan. Then set aside.
5. 5Add the onion1 to the large pan and cook on medium heat for 3 minutes.
6. 6Add in the red bell pepper1, carrots2, shiitake mushrooms2 oz57 g, and garlic3. Cook for 5 minutes or until the veggies are soft.
7. 7Stir in the spinach and cook an additional 2 minutes.
8. 8In a small bowl, mix together the sauce2 tbsp32 g · Chicken¼ cup64 g · Sauce ingredients.
9. 9Add the chicken, veggies, and sauce2 tbsp32 g · Chicken¼ cup64 g · Sauce to the bowl of noodles6-8 oz and mix together.
10. 10Add toppings if desired.