Korean Glass Noodles (Jap Chae)

Name: Korean Glass Noodles (Jap Chae)
Total time: 35
Yield: 3
Ingredients: ½ pound dried Korean sweet potato noodles; 2 ½ teaspoons sesame oil, divided; 2 tablespoons soy sauce; 2 teaspoons white sugar; 1 tablespoon cooking oil; ¾ cup thinly sliced onions; 2 carrots, cut into matchsticks; 2 cloves garlic, finely minced; 3 scallions, cut into 1-inch lengths; ½ cup thinly sliced shiitake mushrooms; ½ pound spinach, well washed and drained; 1 tablespoon sesame seeds

Recipe by grk_tigris from allrecipes.com

Dinner 35 Mins.

Ingredients

3 servings

•

½ pound dried Korean sweet potato noodles
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2 ½ teaspoons sesame oil, divided
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2 tablespoons soy sauce
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2 teaspoons white sugar
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1 tablespoon cooking oil
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¾ cup thinly sliced onions

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2 carrots, cut into matchsticks
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2 cloves garlic, finely minced
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3 scallions, cut into 1-inch lengths
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½ cup thinly sliced shiitake mushrooms
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½ pound spinach, well washed and drained
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1 tablespoon sesame seeds

Instructions

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.