Japchae Korean Glass Noodles

Serve japchae noodles hot, chilled, or at room temperature. These Korean glass noodles are delicious with teriyaki chicken or short ribs.

Preparation Details

Prep Time: 20 mins

Cook Time: 15 mins

Total Time: 35 mins

Servings: 2

Ingredients

• ½ pound Korean dang myun noodles
• 2 ½ teaspoons sesame oil, divided
• 2 tablespoons soy sauce
• 2 teaspoons white sugar
• 1 tablespoon vegetable oil
• 2 carrots, cut into match-stick size pieces
• ½ pound asparagus, thinly sliced
• ¾ cup thinly sliced onions
• 2 cloves garlic, minced
• 3 green onions cut into 1-inch pieces
• ½ cup dried shiitake mushrooms, soaked until soft, then sliced into strips
• 1 tablespoon sesame seeds

Steps

1. Gather the ingredients.
2. 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.
3. Whisk together soy sauce and sugar in a small bowl; set aside.
4. 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.
5. Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.
6. Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes.
7. Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.