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
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.
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
