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Edamame and Adzuki Bean Japchae
with shiitakes / carrots / spinach

Active: 30 Total: 30

This Korean noodle stir-fry has been requested by many community members over the years and we are so excited to finally have it included in a meal plan!
Smarts: Cook each element of the stir-fry separately to ensure they are cooked just right. As you’re cooking, add a splash of water to the pan if it starts to get too dry.



Japchae Sauce:
  • Garlic - 3 cloves , chopped
  • Soy sauce, low-sodium - 3 Tbsp
  • Sugar - 1 Tbsp
  • Vinegar, rice - 2 tsp
  • Oil, toasted sesame - 2 tsp
Edamame and Adzuki Bean Japchae:
  • Onions, medium - 1 , thinly sliced
  • Mushrooms, shiitake - 6 oz , sliced (look for pre-sliced)
  • Eggs - 1 , whisked
  • Edamame, shelled, fresh or frozen - 1 cup
  • Beans, adzuki (14 oz / 397 g) - 1 can , drained and rinsed
  • Japchae noodles - 4 oz (sometimes called glass noodles or sweet potato noodles)
  • Oil, cooking - 2 tsp + 2 tsp + 2 tsp
  • Carrots - 6 oz , shredded (look for pre-shredded)
  • Baby spinach - 5 oz
  • Sesame seeds, white - 1 Tbsp
  • Gochujang (opt) - for serving


  1. Garlic / Onions - Prep as directed. Store separately. (Can be done up to 5 days ahead)

  2. Make sauce - Combine garlic, soy sauce, sugar, vinegar, and toasted sesame oil. (Can be done up to 5 days ahead)

  3. Mushrooms - Slice mushrooms.

  4. Eggs - Whisk eggs.

  5. Edamame / Adzuki beans - Defrost edamame (if using frozen). Drain and rinse adzuki beans (if using canned).

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  1. Bring a large stockpot of salted water to boil. Cook noodles according to package directions. Drain.

  2. Place a large bowl next to the stove (you’ll transfer each ingredient to this bowl as it finishes cooking).

  3. Heat a wok or large skillet with first portion of cooking oil over medium heat. Add scrambled eggs with a pinch of salt. Scramble, breaking eggs apart until cooked through but still tender. Transfer eggs to mixing bowl and return wok to heat.

  4. Increase heat to medium-high and add second portion of cooking oil. Add mushrooms and saute until mushrooms are tender, 5 to 6 minutes. (Note: If the pan gets dry at any point while cooking the vegetables, add some water to the pan.) Season mushrooms with some salt and transfer to bowl with eggs. Return pan to heat.

  5. Add third part of cooking oil to pan and then onions and carrots. Saute until very tender, 7 to 8 minutes. Transfer onions and carrots to bowl with other ingredients. Return pan to heat.

  6. Add edamame, beans, noodles, spinach, and sauce to heated pan. Toss everything together and continue cooking until spinach starts to wilt.

  7. Toss together all of the cooked Japchae ingredients until evenly combined (do this in the wok or in the bowl).

  8. Serve Japchae with sesame seeds and Gochujang on top. Enjoy!



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