Jap Chae (Stir Fried Glass Noodles with Vegetables) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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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