Korean Glass Noodles (Jap Chae) recipe
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Ingredients
- ½ pound dried Korean sweet potato noodles 2 ½ teaspoons sesame oil, divided 2 tablespoons soy sauce 2 teaspoons white sugar 1 tablespoon cooking oil ¾ cup thinly sliced onions 2 carrots, cut into matchsticks 2 cloves garlic, finely minced 3 scallions, cut into 1-inch lengths ½ cup thinly sliced shiitake mushrooms ½ pound spinach, well washed and drained 1 tablespoon sesame seeds
Nutrition Info
- 442.4 caloriescarbohydrate: 83 gcholesterol: : -fat: 10.6 gfiber: 5.2 gprotein: 5.3 gsaturatedFat: 1.6 gservingSize: -sodium: 711.9 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Korean Glass Noodles (Jap Chae)
Directions
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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.
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.