Korean Glass Noodles (Jap Chae) Recipe

Directions

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

Methods :

Step 1

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.

Step 2

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.