Recipe courtesy of Hyungshin Song
Jap Chae (Stir Fried Glass Noodles with Vegetables)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 340
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 54
- Dietary Fiber
- 6
- Sugar
- 7
- Protein
- 11
- Cholesterol
- 0
- Sodium
- 523
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
- 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.