Japchae is a classic Korean dish. It is made of Korean sweet potato noodles (a.k.a. starch noodles or Korean vermicelli) stir-fried with a variety of vegetables. The Korean sweet potato noodles is a very healthy alternative to other types of noodles and pastas. It is only made of water and sweet potatoes. This type of noodles also gives us a unique texture to add some variety to our diets! The only downside of the dish is that traditionally it requires the Korean barbecue sauce which contains a substantial amount of brown sugar. Today, I am introducing you a healthy version of japchae with a spicy kick!
Infusing Korean and Thai food, the green curry japchae takes sugar out of the equation and is a perfect dish for some complex carbohydrates after workouts!
gluten free, low fat, low GI, vegan option, paleo
Serves 3 - 4
200g dried Korean sweet potato noodles
200g lean pork (optional) *this recipe can be made vegan without the pork
1 small purple onion (approximately 150 - 200g)
1 red bell pepper (approximately 100 - 150g)
1 yellow bell pepper (approximately 100 - 150g)
1 small batch of enoki mushrooms (approximately 100 - 150g)
2 tbsp green curry paste (can be increased to your liking, this is quite a mild dose)
150 mL water
few cloves of garlic
some ginger
salt to taste (1tsp recommended)
1. boil a pot of water for the noodles, add the noodles into boiling water, cook for 6 minutes
2. chop the onion, slice the pork and bell peppers, mince the garlic and ginger, as well as cutting off the root part of the enoki mushrooms as shown in the picture below
3. drain the cooked noodles, flush them immediately with cold water for 1 minute and put it in a pot of cold water, heat up a non-stick wok at high heat at the same time
4. toss in the ginger, garlic, and half of the onion until slightly browned
5. toss in the sliced pork and cook until half cooked
6. pour in the water, add the green curry paste and salt to taste
7. drain the noodles and add the bell peppers, enoki mushrooms, and the other half of the onion
8. stir all the ingredients together until they are mixed evenly
9. serve and enjoy when the liquid is mostly absorbed and evaporated!
Tips:
*The process of flushing the noodles with cold water immediately after draining them from the hot water is vital, this increases the chewy texture of the noodles, and putting them in cold water afterwards before further using them keeps them from sticking together
Nutritional Breakdown:
Calories: 1150kcal
Protein: 50g
Fat: 5g
Net Carbohydrates: 225g
*net carbs does not include fiber as fiber cannot be digested by human bodies and thus provides no calories for us
Fiber: 10g
Infusing Korean and Thai food, the green curry japchae takes sugar out of the equation and is a perfect dish for some complex carbohydrates after workouts!
gluten free, low fat, low GI, vegan option, paleo
Serves 3 - 4
200g dried Korean sweet potato noodles
200g lean pork (optional) *this recipe can be made vegan without the pork
1 small purple onion (approximately 150 - 200g)
1 red bell pepper (approximately 100 - 150g)
1 yellow bell pepper (approximately 100 - 150g)
1 small batch of enoki mushrooms (approximately 100 - 150g)
2 tbsp green curry paste (can be increased to your liking, this is quite a mild dose)
150 mL water
few cloves of garlic
some ginger
salt to taste (1tsp recommended)
1. boil a pot of water for the noodles, add the noodles into boiling water, cook for 6 minutes
2. chop the onion, slice the pork and bell peppers, mince the garlic and ginger, as well as cutting off the root part of the enoki mushrooms as shown in the picture below
3. drain the cooked noodles, flush them immediately with cold water for 1 minute and put it in a pot of cold water, heat up a non-stick wok at high heat at the same time
4. toss in the ginger, garlic, and half of the onion until slightly browned
5. toss in the sliced pork and cook until half cooked
6. pour in the water, add the green curry paste and salt to taste
7. drain the noodles and add the bell peppers, enoki mushrooms, and the other half of the onion
8. stir all the ingredients together until they are mixed evenly
9. serve and enjoy when the liquid is mostly absorbed and evaporated!
Tips:
*The process of flushing the noodles with cold water immediately after draining them from the hot water is vital, this increases the chewy texture of the noodles, and putting them in cold water afterwards before further using them keeps them from sticking together
Nutritional Breakdown:
Calories: 1150kcal
Protein: 50g
Fat: 5g
Net Carbohydrates: 225g
*net carbs does not include fiber as fiber cannot be digested by human bodies and thus provides no calories for us
Fiber: 10g
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