Time
35 min
Serving
2 persons
Calories
673
Serve japchae noodles hot, chilled, or at room temperature. These Korean glass noodles are delicious with teriyaki chicken or short ribs.
Ingredients
- Korean dang myun noodles: 0.5 pound
- ½ teaspoons sesame oil: 2 piece (divided)
- soy sauce: 2 Tbsp
- white sugar: 2 tsp
- vegetable oil: 1 Tbsp
- carrots, cut into match-stick size pieces: 2 piece
- asparagus: 0.5 pound (sliced)
- onions: 0.75 cup (thinly sliced)
- garlic: 2 clove (minced)
- green onions: 3 piece (cut into 1-inch pieces)
- shiitake mushrooms, soaked until soft, then sliced into strips: 0.5 cup (dried)
- sesame seeds: 1 Tbsp
Metric Conversion
Stages of cooking
-
Fill a large pot with lightly salted water and bring to a rolling boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, then rinse with cold water. Toss noodles with 1 teaspoon sesame oil; set aside.
-
Whisk together soy sauce and sugar in a small bowl; set aside.
-
Heat vegetable oil in a skillet over medium-high heat. Cook and stir carrots, asparagus, onions, and garlic in hot oil until softened, about 5 minutes. Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.
-
Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.
