Japchae Korean Glass Noodles

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

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
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.
Step 4
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.
Japchae Korean Glass Noodles
Japchae Korean Glass Noodles
Japchae Korean Glass Noodles
Japchae Korean Glass Noodles

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

Categories

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