Recipe courtesy of Hyungshin Song

Jap Chae (Stir Fried Glass Noodles with Vegetables)

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  • Level: Easy
  • Yield: 4 servings
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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 into 1-inch lengths

1/2 cup dried wood ear mushrooms

2 cloves minced garlic

1 teaspoon sugar

Salt and freshly ground black pepper

1/2 pound spinach, stems discarded

1 tablespoon soy sauce

1 tablespoon toasted sesame seeds

Directions

  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.
  2. 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.
  3. Transfer to a platter. Serve hot or at room temperature.

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