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I’ve been buying ready-to-eat meals for as long as Trader Joe’s has had stores open in my hometown. At this point, I’ve probably tried more than two dozen different TJ’s meals.
While I have my favorites, I always keep my eyes peeled as I stroll the aisles for what could be my next new favorite, and recently, I discovered one: Trader Joe’s Japchae Korean Sweet Potato Glass Noodles & Vegetable Stir Fry.
Trader Joe’s Japchae Korean Sweet Potato Glass Noodles & Vegetable Stir Fry
Price: $3.79 for a 10.05-ounce package
Why I Love It: This sweet-savory noodle dish is ready in just minutes. It’s delicious on its own, but I love tossing in additional protein to make it an even more satisfying meal.
Credit: Simply Recipes / Trader Joe’s
Why I Love Trader Joe’s Japchae Korean Sweet Potato Glass Noodles & Vegetable Stir Fry
I’m always looking for ways to eat more vegetables, so when I spied the Japchae Korean Sweet Potato Glass Noodles and Vegetable Stir Fry in the freezer aisle, I knew I wanted to try it. A 10.05-ounce package costs only $3.79 and contains two servings. The serving size is accurate as long as you’re serving them with something else; otherwise, as an entrée, the package would fill an average-sized soup bowl.
This meal was absolutely delicious. Made from sweet potato starch, the noodles are delicate, yet chewy, coated in a spot-on savory-sweet sauce made with brown sugar, sesame oil, garlic, and soy sauce. Mixed right in with the noodles are cooked spinach leaves, perfectly julienned red and green bell peppers, onions, and carrot shreds.
Let me tell you, a bowl of the japchae made quite a satisfying lunch, and it was ready in just three minutes using the microwave. They’re great on their own, but the second time I tried them, I added cooked chicken breast slices to make them even more filling and satisfying. I also think cooked tofu or shrimp would be great if you’re trying to add protein to the dish.
The noodles and vegetable combination in this ready-to-eat dish also lends itself well as the base for a cold noodle salad. I would cook the frozen meal, let it cool in the refrigerator, then add some chopped Napa cabbage or ready-to-use coleslaw, slivered pea pods, and toasted almonds or sesame seeds for crunch.
Because the sauce in the noodles is so tasty, just a drizzle of olive oil and rice vinegar or freshly squeezed lemon juice is needed as a dressing. You could serve the noodle salad as is, or you could arrange it on a bed of lettuce.
These noodles are now a regular part of my rotation of dishes from Trader Joe’s, and I’m excited by all the different ways I can take them to the next level.
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Dining and Cooking