Name: Korean Glass Noodles (Jap Chae)
Prep time: 20 min
Cook time: 20 min
Yield: 3
Ingredients: Dried Korean sweet potato noodles - ½ pound; Sesame oil, divided - 2 ½ teaspoons; Soy sauce - 2 tablespoons; White sugar - 2 teaspoons; Cooking oil - 1 tablespoon; Thinly sliced onions - ¾ cup; Carrots, cut into matchsticks - 2; Garlic, finely minced - 2 cloves; Scallions, cut into 1-inch lengths - 3; Thinly sliced shiitake mushrooms - ½ cup; Spinach, well washed and drained - ½ pound; Sesame seeds - 1 tablespoon

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Korean Glass Noodles (Jap Chae)

1. Dried Korean sweet potato noodles - ½ pound

2. Sesame oil, divided - 2 ½ teaspoons

3. Soy sauce - 2 tablespoons

4. White sugar - 2 teaspoons

5. Cooking oil - 1 tablespoon

6. Thinly sliced onions - ¾ cup

7. Carrots, cut into matchsticks - 2

8. Garlic, finely minced - 2 cloves

9. Scallions, cut into 1-inch lengths - 3

10. Thinly sliced shiitake mushrooms - ½ cup

11. Spinach, well washed and drained - ½ pound

12. Sesame seeds - 1 tablespoon

How to cook deliciously - Korean Glass Noodles (Jap Chae)

1. Stage

Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.

2. Stage

Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.