| Ingrédient |
Quantité |
Calories |
| Carottes |
61g |
25kcal |
| Poivron rouge |
119g |
31kcal |
| Épinards |
200g |
46kcal |
| Graines de sésame |
3g |
17kcal |
| Sucre brun |
3g |
11kcal |
| Ail |
6g |
9kcal |
| Huile végétale |
13.8g |
122kcal |
| Champignons, shiitake, séchés |
15g |
44kcal |
| Oignons, oignons de printemps ou oignons verts (y compris les sommets et le bulbe), crus |
30g |
10kcal |
| Oignons, jaunes, crus |
143g |
54kcal |
| Huile, sésame, salade ou cuisson |
27.2g |
240kcal |
| Sauce soja à base de soja et de blé (Shoyu) |
48g |
25kcal |
| Boeuf, haut de surlonge, bifteck, maigre et gras séparable, paré à 1/8 po de gras, tous grades, cru |
150g |
302kcal |
| Nouilles de riz, sèches |
100g |
364kcal |
Recipe Instructions:
Ingredients:
200 grams rice noodles
150 grams beef (sirloin or rib eye), thinly sliced (optional)
1 medium carrot, julienned
1 red bell pepper, thinly sliced
1 yellow onion, thinly sliced
2 green onions, chopped
200 grams spinach
4-5 dried shiitake mushrooms, rehydrated and sliced
2 cloves garlic, minced
3 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon vegetable oil
1 teaspoon sesame seeds
Salt and pepper to taste
Instructions:
Cook the noodles: Boil the sweet potato noodles according to the package instructions until soft, then drain and rinse with cold water. Cut the noodles into shorter lengths (about 15 cm) and set aside.
Prepare the beef (if using): Marinate the beef slices in a mixture of 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 teaspoon sugar, and a pinch of pepper. Set aside for 10-15 minutes.
Cook the vegetables: Heat a large pan over medium-high heat and add 1 tablespoon vegetable oil. Add the sliced onion and stir-fry until translucent. Add the carrots, bell pepper, and shiitake mushrooms, and stir-fry for 2-3 minutes until vegetables are tender but still crisp.
Cook the spinach: In a pot of boiling water, blanch the spinach for about 1 minute, then drain and rinse with cold water. Squeeze out excess water and cut the spinach into smaller pieces.
Cook the beef (if using): In the same pan used for the vegetables, add the marinated beef and stir-fry until fully cooked. Remove from the pan and set aside.
Combine ingredients: In a large mixing bowl, combine the cooked noodles, stir-fried vegetables, cooked beef, and spinach. Add the minced garlic, 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1 tablespoon sugar. Toss everything together until well mixed.
Finish the dish: Heat the pan again over medium heat and add the combined mixture. Stir-fry everything together for a few minutes until heated through and the flavors are well combined.
Garnish: Transfer the japchae to a serving platter and sprinkle with sesame seeds and chopped green onions.
Serve: Serve japchae warm or at room temperature as a main dish.
