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Stir Fried Glass Noodles With Vegetables - {Jap Chae}

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Ingredients

  • 1/2 pound Asian vermicelli noodles
  • 2 tablespoons sesame oil
  • 1 onion julienned
  • 1 carrot julienned
  • 1 red bell pepper julienned
  • 3 scallions cut 1" lengths
  • 1/2 cup dried wood ear mushrooms
  • 2 garlic cloves minced
  • 1 teaspoon sugar
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/2 pound spinach stems discarded
  • 1 tablespoon soy sauce
  • 1 tablespoon toasted sesame seeds

Details

Servings 4

Preparation

Step 1

In a bowl, soak the vermicelli in hot water for 15 minutes. Drain the noodles, drop into a pot of boiling water for 30 seconds, and then rinse in cold water. Cut the noodles with kitchen shears.

Heat a large pan. Add 2 tablespoons sesame oil. Add the onion, carrot, red bell pepper, scallions, mushrooms, garlic, sugar, salt and pepper. Let cook for a few minutes, stirring, until the vegetables are cooked but still a little crisp. Transfer the vegetables to a bowl.

To the pan add 1 more tablespoon sesame oil. Add the noodles, spinach, salt and pepper. Let cook for 1 to 2 minutes, stirring. Add to the vegetables with 1 tablespoon soy sauce and 1 tablespoon toasted sesame seeds and combine.

Transfer to a platter. Serve hot or at room temperature.

This recipe yields 4 servings.

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