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 Vegetarian Dish

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Japchae Recipe

(Korean Noodle Recipe)

Japchae Recipe
 Photo Courtesy Of flickrhivemind.net

 Heart Healthy Recipe Ingredients: 

  • 2 ounces Cellophane Mung-Bean Noodles 
  • 6 Chinese Black Mushrooms
  • 1/3 pound Tender Spinach Leaves
  • 1 Carrot
  • 1 small Zucchini
  • 3 medium Mushrooms
  • 2 Chinese Cabbage Leaves
  • 4 Scallions
  • 4 tablespoon Vegetable Oil
  • 1 tablespoon Sesame Oil
  • 3 Garlic Cloves - minced
  • 1 tablespoon Japanese Soy Sauce
  • 1 teaspoon Sugar
  • 1/2 teaspoon Salt

 

Instructions:

  • Soak the Chinese mushrooms in 1 cup hot water for 20 minutes.  
  • When they have softened, cut off the hard stems and slice the caps fine.
  • Drop the spinach into 10 cups of boiling water.
  • Boil rapidly for 2 minutes and drain.
  • Run under cold water.
  • Squeeze out as much moisture as possible.
  • Peel the carrot, cut into 3 sections and then into fine julienne strips.
  • Wipe off the fresh mushrooms and break off their stems.
  • Cut the caps into very fine slices.
  • Cut the nonwoody part of the stems into matchstick pieces.
  • Cut away and discard the curly, tender part of the cabbage leaves.
  • Save only the V-shaped core of the leaves.
  • Cut this into julienne strips.
  • Cut the scallions into 2-1/2-inch sections.
  • Quarter the section with the bulb lengthwise.
  • Combine the Chinese mushrooms, spinach, carrot, zucchini, mushrooms, cabbage and scallions in a bowl and mix well, separating all the spinach leaves.
  • Heat the vegetable oil and the sesame oil in a wok or a 10-inch saute pan over a medium-high flame.
  • When hot, put in the garlic.
  • Stir and fry for 10 seconds.
  • Add all the vegetables in the bowl.
  • Stir and fry for 3 to 4 minutes or until the vegetables are tender-crisp.
  • Turn the heat to low.
  • Add the drained noodles, soy sauce and salt.
  • Stir well, distributing the noodles evenly, and cook 2 to 3 minutes.
  • Taste for seasonings.

Vegetarian Dinner - Serves 4