Jahb Chae Mung Bean Noodles
By khojnicki
Ingredients
- 3 c spinach
- 2 tbsp sesame oil
- 1 tbsp minced garlic
- salt
- 1 c onion, julienned
- 1 c green onions, bias cut 2" pieces
- 1/2 c carrots, julienned
- 1 c shiitake mushrooms, thinly sliced
- soy sauce
- granulated sugar
- vegetable oil
- 6 oz. korean starch noodles, covered with boiling water, let stand 20 mins and drain
- pepper
- sesame seeds, toasted
Details
Servings 4
Preparation
Step 1
• 1 Blanch spinach in boiling salted water; cool under cold running water. Squeeze out as much moisture as possible. Cut into 3 inch (7.2 cm) lengths.
• 2 Combine sesame oil, minced garlic, and a pinch of salt. Toss with spinach and set aside.
• 3 Over medium high heat sauté all the vegetables separately with vegetable oil. To use the same pan, start with light-colored vegetables: onions, green onions, carrots, then shiitake mushrooms. The vegetables do not need to take on color, they just need to be softened.
• 4 Toss the sautéed shiitake mushrooms with ½ teaspoon (2.5 ml) soy sauce, 1 teaspoon (5 ml) sugar, and 1 teaspoon (5 ml) sesame oil mix together.
• 5 Combine 1½ cups (12 ounces, 360 ml) water, ¼ cup (2 ounces, 56 g) sugar, 2 tablespoons (1 ounce, 30 ml) soy sauce, and ¼ cup (2 ounces, 60 ml) vegetable oil to make dang myon seasoning.
• 6 In correct size pan, combine dang myon seasoning and soaked noodles. Bring to a boil, stirring occasionally for a few minutes until liquid is absorbed, then stir constantly until noodles are soft and translucent. Remove from heat, let cool, and cut into manageable length.
• 7 Toss noodles and vegetables; correct seasoning with salt and pepper. Transfer to a shallow serving dish and serve warm or at room temperature. Sprinkle with sesame seeds.
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