Inspired by: Japchae
- All year
Japchae — Glass Noodles with Vegetables (Egg-free)
- Serves
- 4
- Portion
- ≈200 g
- Time
- 40 min
- Texture
- Soft, slippery
- Season
- All year
- Dosha
- Vata
- Pitta
- Kapha
Vata–Pitta
Ingredients
What you need
| Done | Ingredient | Household measure | Quantity (4 servings) | Café batch ×5 |
|---|---|---|---|---|
| Glass / mung-bean starch noodles (dry) | sweet-potato starch noodles | 150 g | 750 g | |
| Spinach (palak) | blanched | 200 g | 1000 g | |
| Carrot | julienned | 100 g | 500 g | |
| Capsicum | julienned | 100 g | 500 g | |
| Tofu, firm | strips | 150 g | 750 g | |
| Sesame (til) oil | 1 tbsp + 1 tsp | 20 g | 100 g | |
| Soy sauce / tamari (gluten-free) | 1½ tbsp | 25 ml | 125 ml | |
| Jaggery (gur) | 2 tsp | 10 g | 50 g | |
| Sesame seeds (til) | 2 tsp | 10 g | 50 g | |
| Ginger, fresh | 1 tsp | 5 g | 25 g | |
| Black pepper | pinch | 0.3 g | 1.5 g |
Method
How to cook it
Step 1: Boil noodles 6 minutes until soft; drain; snip into shorter lengths; toss with 1 tsp sesame oil and 1 tsp soy.
Step 2: Stir-fry each vegetable and tofu separately with a little oil and salt (keeps colours).
Step 3: Combine everything with soy, jaggery, ginger, sesame oil, pepper and seeds.
Step 4: Serve warm or at room temperature.
Nutrition
Per serving, estimated
Low salt · 0.9 g per serving (low <1 g; moderate 1–1.8 g; high >1.8 g) · Salt guide
Where the energy comes from
Protein and carbohydrate × 4 kcal/g, fat × 9 kcal/g
Estimated from IFCT 2017 / USDA composition tables; not for clinical use.
How we made it Ayurvedic
- FromBeef, egg garnish and garlic→Totofu and ginger
- FromShiitake→Tocapsicum
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