Stir Fried Glass Noodles With Vegetables - {Jap Chae}

Stir Fried Glass Noodles With Vegetables - {Jap Chae}
Stir Fried Glass Noodles With Vegetables - {Jap Chae}

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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

Directions

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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