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Korean Jhap Chae
Cathreen Panuel of the SDA Wellness Center

4 to 5 ounce package mung bean noodles (bean threads)
2 Tbs water
5 cloves garlic, minced
1/2 tsp salt
3 medium carrots, cut into tiny strips
1 medium onion, cut into tiny strips
1 cup sliced, fresh mushrooms
1 small green or yellow zucchini, cut into tiny strips
1/2 red bell pepper, cut into tiny strips
1 bunch fresh spinach
2 cups bean sprouts
1/2 cup liquid aminos
1/4 cup toasted sesame seeds

Cook and drain noodles, then rinse in cold water. Place water in a wok or large skillet with minced garlic and salt. Add vegetables in order given, cooking each about a minute before adding the next. When bean sprout are just tender, toss vegetables with noodles, liquid aminos, and sesame seeds. Serve immediately.

Yield: 6 Servings

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