Name: Japchae Korean Glass Noodles
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Korean dang myun noodles - ½ pound; Sesame oil, divided - 2 ½ teaspoons; Soy sauce - 2 tablespoons; White sugar - 2 teaspoons; Vegetable oil - 1 tablespoon; Carrots, cut into match-stick size pieces - 2; Asparagus, thinly sliced - ½ pound; Thinly sliced onions - ¾ cup; Garlic, minced - 2 cloves; Green onions cut into 1-inch pieces - 3; Dried shiitake mushrooms, soaked until soft, then sliced into strips - ½ cup; Sesame seeds - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Japchae Korean Glass Noodles

1. Korean dang myun noodles - ½ pound

2. Sesame oil, divided - 2 ½ teaspoons

3. Soy sauce - 2 tablespoons

4. White sugar - 2 teaspoons

5. Vegetable oil - 1 tablespoon

6. Carrots, cut into match-stick size pieces - 2

7. Asparagus, thinly sliced - ½ pound

8. Thinly sliced onions - ¾ cup

9. Garlic, minced - 2 cloves

10. Green onions cut into 1-inch pieces - 3

11. Dried shiitake mushrooms, soaked until soft, then sliced into strips - ½ cup

12. Sesame seeds - 1 tablespoon

How to cook deliciously - Japchae Korean Glass Noodles

1. Stage

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.

2. Stage

Whisk together soy sauce and sugar in a small bowl; set aside.

3. Stage

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. Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.

4. Stage

Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.