Korean Glass Noodles – Jap Chae/Chap Chae

Ingredients

• Garlic
• Sugar
• Water
• Soy sauce
• Green onions
• Onion
• Sesame oil
• Green onion
• Carrots
• Sesame seeds
• Cooking oil
• Carrot
• Cold water
• Mushrooms
• Onions

Directions

1. Bring a large pot of water to a boil. Once it is bubbling, add the noodles and cook for 5 minutes. Drain them right away, rinse under cold water, then drain once more. Toss the noodles with only 1 tsp of the sesame oil, then snip them with kitchen shears into shorter lengths, about 8 inches long. Set them aside.
2. In a bowl, stir together the soy sauce and sugar. Pour the cooking oil into a wok or large saute pan set over high heat, turning the pan so the oil coats the surface. When the oil is hot but not smoking, add the onions and carrots and stir-fry until they have just started to soften, about 1 minute.
3. Add the garlic, green onions and mushrooms, and stir-fry for 30 seconds. Add the spinach, the soy sauce mixture and the noodles, then continue cooking for 2-3 minutes, until the noodles are heated and cooked through. Take the pan off the heat and toss everything with the sesame seeds and the remaining 1 1/2 tsp of sesame oil. Rehydrate the mushrooms first if you are using dried ones.