Stir Fried Glass Noodles With Vegetables - {Jap Chae}
By á-170456
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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