Japchae Korean Glass Noodles

Name: Japchae Korean Glass Noodles
Total time: 35
Yield: 2
Ingredients: 0.5 pound Korean dang myun noodles; 2.5 teaspoons sesame oil, divided; 2 tablespoons soy sauce; 2 teaspoons white sugar; 1 tablespoon vegetable oil; 2 carrots, cut into match-stick size pieces; 0.5 pound asparagus, thinly sliced; 0.75 cup thinly sliced onions; 2 cloves garlic, minced; 3 green onions cut into 1-inch pieces; 0.5 cup dried shiitake mushrooms, soaked until soft, then sliced into strips; 1 tablespoon sesame seeds

Recipe by feistyrebel from allrecipes.com

Dinner 35 Mins.

Ingredients

2 servings

•

0.5 pound Korean dang myun noodles
•

2.5 teaspoons sesame oil, divided
•

2 tablespoons soy sauce
•

2 teaspoons white sugar
•

1 tablespoon vegetable oil
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2 carrots, cut into match-stick size pieces

•

0.5 pound asparagus, thinly sliced
•

0.75 cup thinly sliced onions
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2 cloves garlic, minced
•

3 green onions cut into 1-inch pieces
•

0.5 cup dried shiitake mushrooms, soaked until soft, then sliced into strips
•

1 tablespoon sesame seeds

Instructions

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