Korean Glass Noodle Stir-Fry (Japchae)

Name: Korean Glass Noodle Stir-Fry (Japchae)
Prep time: 30 min
Yield: 2 servings
Cuisine: South Korea
Ingredients: 120g sweet potato glass noodles; 50g chicken breast (thinly sliced); 1/2 cup spinach; 1/4 cup julienned carrot; 2 tbsp low-sodium soy sauce; 1 tsp sesame oil; 1 tsp sugar; Sesame seeds

Sweet potato glass noodles stir-fried with vegetables and a little sesame — a naturally CKD-friendly Korean staple that's low in phosphorus.

Prep Time 30 min

Servings 2

Calories 290 kcal

CKD Rating Safe

Nutrition per serving

290

Calories

110mg

Phosphorus

110 / 800mg daily limit

310mg

Sodium

310 / 2000mg daily limit

240mg

Potassium

240 / 2000mg daily limit

CKD Dietitian Tip

Glass noodles (dangmyeon) are made from sweet potato starch — very low in phosphorus and potassium compared to wheat noodles.

Ingredients

120g sweet potato glass noodles
50g chicken breast (thinly sliced)
1/2 cup spinach
1/4 cup julienned carrot
2 tbsp low-sodium soy sauce
1 tsp sesame oil
1 tsp sugar
Sesame seeds

Low Phosphorus Low Potassium

Instructions

1
Soak noodles in warm water 20 minutes, drain.
2
Blanch spinach briefly, squeeze out water.
3
Sauté chicken in a little oil until cooked. Set aside.
4
Stir-fry carrot 2 minutes. Add noodles, soy sauce, sugar.
5
Add chicken and spinach, toss everything together.
6
Finish with sesame oil and sesame seeds.

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Korean Glass Noodle Stir-Fry (Japchae)

Nutrition per serving

Ingredients

Instructions

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