Serve japchae noodles hot chilled or at room temperature These Korean glass noodles are delicious with teriyaki chicken or short ribs
Prep Time
35 mins
Dificult
Medium
Servings
2
Ingredients
Instructions
Gather the ingredients.
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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.
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Whisk together soy sauce and sugar in a small bowl; set aside.
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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.
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Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.
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Pour in soy sauce mixture
then add noodles. Cook and stir until noodles are warmed through
2 to 3 minutes.
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Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.
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