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Japchae Korean Glass Noodles
Japchae Korean Glass Noodles
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Savory Korean glass noodle stir-fry with asparagus, carrots, and mushrooms in soy sauce.
Ingredients:
  • 0.5 pound Korean dang myun noodles
  • 2.5 teaspoons sesame oil, divided
  • 2 tablespoons soy sauce
  • 2 teaspoons white sugar
  • 1 tablespoon vegetable oil
  • 2 carrots, cut into match-stick size pieces
  • 0.5 pound asparagus, thinly sliced
  • 0.75 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 3 green onions cut into 1-inch pieces
  • 0.5 cup dried shiitake mushrooms, soaked until soft, then sliced into strips
  • 1 tablespoon sesame seeds
Instructions:
  • 1. Boil salted water in a large pot. Add noodles and cook until al dente, about 4 to 5 minutes. Drain, rinse with cold water, and toss with 1 teaspoon sesame oil. Set aside.
  • Combine the soy sauce and sugar in a small bowl, whisk until well blended, and set aside.
  • In a hot skillet, sauté carrots, asparagus, onions, and garlic in vegetable oil until softened, about 5 minutes. Add green onions and mushrooms; stir and cook for another 30 seconds.
  • Add the soy sauce mixture followed by the noodles. Stir and cook until noodles are heated, approximately 2 to 3 minutes. Take off heat and mix in sesame seeds and the remaining 1 1/2 teaspoons of sesame oil.

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