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Japchae Korean Glass Noodles

Cost $10, save $15

Source: Recommended by CookGo

  • 15 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Noodles

    • ½ pound Korean dang myun noodles

  • Oils and Seasonings

    • 🌰 2 ½ teaspoons sesame oil, divided
    • 2 tablespoons soy sauce
    • 🍬 2 teaspoons white sugar
    • 1 tablespoon vegetable oil
    • 🌰 1 tablespoon sesame seeds

  • Vegetables

    • 🥕 2 carrots, cut into match-stick size pieces
    • ½ pound asparagus, thinly sliced
    • 🧅 Âľ 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

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.

NUTRIENTS

Per 1 serving

🔥

673

Calories

  • 17g
    Protein
  • 117g
    Carbs
  • 17g
    Fats

đź’ˇ Tips

Use fresh vegetables for better flavor and nutrition.You can substitute asparagus with spinach or bell peppers.Make sure to soak the mushrooms until they are fully softened before slicing.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.