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
- Fill a large pot with water and boil. When water is boiling, add the noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Use kitchen shears to cut noodles into shorter pieces, about 8 inches in length. Set aside.
- In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat. When the cooking oil is hot but not smoking, fry onions and carrots, until just softened, about 1 minute. Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles. Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.*rehydrate your mushrooms if you are using dried