Jap Chae Korean Glass Noodles

Cuisine : Korean
Calories : 185
Type : Non Vegetarian
Serving Size : 2
Course : Appetizer
Preparation Time : 40  Min
INGREDIENTS
No Ingredient Quantity Measure Type
1 Korean dang myun noodles 1/2 Pound
2 Carrot 2 Piece
3 Sesame oil 1 Teaspoon
4 Asparagus 1/2 Pound
5 Soy sauce 2 Tablespoon
6 Green onion 3 Piece
7 White sugar 2 Tablespoon
8 Mushrooms 1/2 Cup
9 Mushrooms 1/2 Cup
10 Garlic 2 Clove
11 Sesame seeds 1 Tablespoon
12 Onions 3 Cup
Recipe Details
Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!
Cooking Instructions
  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
  2. Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.
Garnishing Instructions
Not available.
Serving Instructions
Served with teriyaki chicken or Korean short ribs. 

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