- 1/2 pound dried Korean sweet potato noodles
- 2 1/2 teaspoons sesame oil, divided
- 2 tablespoons soy sauce
- 2 teaspoons white sugar
- 1 tablespoon cooking oil
- 3/4 cup thinly sliced onions
- 2 carrots, cut into matchsticks
- 2 cloves garlic, finely minced
- 3 scallions, cut into 1-inch lengths
- 1/2 cup thinly sliced shiitake mushrooms
- 1/2 pound spinach, well washed and drained
- 1 tablespoon sesame seeds
- 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.
- 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.
05/14/2019
recipepes.com
korean glass noodles (jap chae), recipe
PT15M
PT1H
5
455 calories
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