Japchae is a delicious, umami Korean dish typically made with sweet potato glass noodles. This spaghetti-squash version is a great seasonal option since spaghetti squash stores great throughout the winter. Serve with a scoop of brown or white rice and enjoy!
Carefully slice spaghetti squash in half and scrape seeds and pulp. Place half in a microwave for 15 minutes.
While squash is heating, mince garlic and slice onions, carrots, celery, mushrooms, cabbage, and chicken.
In a hot skillet over medium-high heat, brown chicken pieces on all sides.
When cooked through, add garlic, onions, and celery. Cook for 2-3 minutes until onions begin to be translucent.
Add carrots, cabbage, and mushrooms, and gently stir fry until cabbage is softened.
Add soy sauce, brown sugar, sesame oil, and sesame seeds. Stir until mixed through.
Remove cooked spaghetti squash from microwave with a towel or pot holder (it will be very hot). Place paper towels or a kitchen towel on the spaghetti squash and press the extra water from the squash.
Use a fork to scrape the spaghetti squash strands into the skillet with the rest of your ingredients. Stir to combine.
Optional: garnish with sesame seeds, chopped green onions, and cashews
Serving Size 2 cups
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
To make this recipe more authentic, replace the spaghetti squash with Korean sweet potato glass noodles (found at Asian markets).
This recipe may contain too much sodium if you are on a low-sodium diet. To reduce the sodium by about half, exchange the soy sauce for coconut aminos.