Japchae Korean Glass Noodles

These japchae noodles are a delicious Korean glass noodle stir-fry tossed in soy sauce with a scrumptious mix of asparagus, carrots, and mushrooms.

• Preparation Time: 20 mins
• Cooking Time: 15 mins
• Total Time: 35 mins
• Calories: 673 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

Whisk together soy sauce and sugar in a small bowl; set aside.

Step 3

Gather the ingredients.

Step 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.

Step 5

Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.

Step 6

Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes.

Step 7

Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.