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Korean Glass Noodles (Jap Chae)
Korean Glass Noodles (Jap Chae)
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Glass noodles made from sweet potato starch create a keto-friendly, gluten-free option that turns translucent when cooked.
Ingredients:
  • 0.5 pound dried Korean sweet potato noodles
  • 2.5 teaspoons sesame oil, divided
  • 2 tablespoons soy sauce
  • 2 teaspoons white sugar
  • 1 tablespoon cooking oil
  • 0.75 cup thinly sliced onions
  • 2 carrots, cut into matchsticks
  • 2 cloves garlic, finely minced
  • 3 scallions, cut into 1-inch lengths
  • 0.5 cup thinly sliced shiitake mushrooms
  • 0.5 pound spinach, well washed and drained
  • 1 tablespoon sesame seeds
Instructions:
  • Fill a large pot with salted water and bring it to a boil. Add vermicelli pasta and cook until al dente, about 5 minutes. Drain the pasta and return it to the pot. Mix in 1 teaspoon of sesame oil. Cut noodles into 8-inch lengths using kitchen shears. Set aside.
  • Combine soy sauce and sugar in a bowl. Heat oil in a large saute pan or wok over high heat, then add carrots and onions. Cook until slightly softened, about 1 minute. Stir in garlic, scallions, and mushrooms for 30 seconds. Add spinach, soy sauce mixture, and noodles. Stir-fry until noodles are heated through, about 2-3 minutes. Remove from heat and mix in sesame seeds and remaining sesame oil. Enjoy!

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