Japchae Korean Glass Noodles
Description
These japchae noodles are a delicious Korean glass noodle stir-fry tossed in soy sauce with a scrumptious mix of asparagus, carrots, and mushrooms.
Ingredients
•
1/2 pound Korean dang myun noodles
•
2 1/2 teaspoons sesame oil, divided
•
2 tablespoons soy sauce
•
2 teaspoons white sugar
•
1 tablespoon vegetable oil
•
2 carrots, cut into match-stick size pieces
•
1/2 pound asparagus, thinly sliced
•
3/4 cup thinly sliced onions
•
2 cloves garlic, minced
•
3 green onions cut into 1-inch pieces
•
1/2 cup dried shiitake mushrooms, soaked until soft, then sliced into strips
•
1 tablespoon sesame seeds
Directions
1
Gather the ingredients.
2
Fill a large pot with lightly salted water and bring to a rolling boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, then rinse with cold water. Toss noodles with 1 teaspoon sesame oil; set aside.
3
Whisk together soy sauce and sugar in a small bowl; set aside.
4
Heat vegetable oil in a skillet over medium-high heat. Cook and stir carrots, asparagus, onions, and garlic in hot oil until softened, about 5 minutes.
5
Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.
6
Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes.
7
Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.