Baby Japchae
10–12 monthsNoodles
10 minPrep
10 minCook
2Servings
MediumDifficulty
A baby-friendly version of the classic Korean glass noodle dish with colorful vegetables and egg. Soft, slippery noodles are fun for little fingers.
Allergens
Cook Eggs Thoroughly
Eggs must be fully cooked (no runny yolks or whites) when served to infants and young children to prevent Salmonella infection.
Source: FDA Food Safety
Eczema or Food Allergy? Ask Your Doctor First
If your baby has eczema or a known food allergy, check with your doctor before introducing this food.
Source: NIAID Addendum Guidelines 2017 / AAP 2019 / ASCIA
Ingredients
Japchae Noodles40g
Carrot1 small
Spinach20g
Egg1
Sesame Oil1 tsp
Sesame1/2 tsp
Steps
- 1Cook 40g japchae noodles according to package, then cut into short 2–3 cm lengths.
- 2Finely dice 1 small carrot and blanch 20g spinach, then chop both finely.
- 3Scramble 1 egg and cut into small pieces.
- 4Toss noodles, vegetables, and egg with 1 tsp sesame oil and 1/2 tsp ground sesame.
- 5Serve at room temperature as finger food or with a spoon.
