Japchae Korean Glass Noodles Recipe

Prep Time::20 mins

Cook Time::15 mins

Total Time::35 mins

Servings::2

Ingredients

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Original recipe (1X) yields 2 servings

½ pound Korean dang myun noodles

2 ½ teaspoons sesame oil, divided

2 tablespoons soy sauce

2 teaspoons white sugar

1 tablespoon vegetable oil

2 carrots, cut into match-stick size pieces

½ pound asparagus, thinly sliced

¾ cup thinly sliced onions

2 cloves garlic, minced

3 green onions cut into 1-inch pieces

½ cup dried shiitake mushrooms, soaked until soft, then sliced into strips

1 tablespoon sesame seeds

Directions

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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