Korean Glass Noodles with Chicken & Vegetables (Japchae Recipe)
If you've never tried Korean glass noodles, now's the time! This sweet potato noodle recipe, called Japchae, is filled with chicken, vegetables & tons of flavor! 284 calories and 7 Weight Watchers Freestyle SP
Servings: 4 Servings
Calories: 283.7kcal
Ingredients
- 8 ounces sweet potato noodles
- 1 teaspoon sesame oil divided
- ¼ cup soy sauce
- 2 teaspoons agave nectar or honey
- 1 teaspoon canola oil
- 1 boneless skinless chicken breast, cut into ¾-inch pieces
- ½ red bell pepper thinly sliced & cut in half
- 2 medium carrots peeled & cut into matchsticks
- 2 garlic cloves minced
- 1 cup packed fresh spinach
Instructions
- Bring a large pot of water to a boil over high heat and add the sweet potato noodles. Cook until the noodles are tender, 5 to 6 minutes. Drain and rinse the noodles with cold water until they are cool. Toss with ½ teaspoon sesame oil.
- In a medium bowl, whisk together the soy sauce and agave nectar.
- Heat the canola oil in a large nonstick skillet set over medium-high heat. Add the chicken and cook until the chicken is barely cooked through.
- Add the red bell pepper and carrots, and cook for 1 minute. Add the garlic and spinach, and cook until the spinach is just wilted.
- Add the cooked noodles, soy sauce mixture and ½ teaspoon sesame oil to the skillet and cook, tossing with tongs, until the noodles are heated through, about 1 minute. Serve hot.
- Alternatively, toss the noodles, sauce and sesame oil with the vegetables, but don’t reheat the mixture. Serve at room temperature.
Notes
Weight Watchers: 7 (Freestyle SmartPoints)
Nutrition
Serving: 0.25of Recipe | Calories: 283.7kcal | Carbohydrates: 53.8g | Protein: 11.1g | Fat: 3g | Saturated Fat: 0.3g | Cholesterol: 20.3mg | Sodium: 1013mg | Potassium: 204.2mg | Fiber: 1.5g | Sugar: 5.8g