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Jap Chae Korean Glass Noodles
If you are getting tired of having typical main course, then add Jap Chae Korean Glass Noodles to your main course list.
Sesame oil, divided: 2 ½ teaspoons
Dried Korean sweet potato noodles: ½ pound
Thinly sliced onions: ¾ cup
Cooking oil: 1 tablespoon
Carrots cut in thin strips: 2
Cloves of garlic minced: 2
Fresh mushrooms, sliced thinly: ½ cup
Onion stalks, 3” in length:3
Spinach, washed and drained: ½ lb
Sugar: 2 teaspoons
Soy sauce: 2 tablespoons
Sesame seeds: 1 tablespoon
In a pot, boil a good quantity of water. Once it comes to a boil add the noodles and let it cook for 5 minutes till it becomes soft. After the noodles are cooked, rinse in cold water and season it with the sesame oil. Toss the noodles in the oil well and then using a pair of kitchen shears, cut the noodles to 8” pieces, lengthwise. In a small bowl add the sugar and soy sauce and give it a good stir. Now in a sauce pan, add the cooking oil and spread well throughout. Add the carrots and onions, salute them till they soften for a minute approximately. Then add the mushrooms, scallions and garlic, toss the mixture for another 30 seconds. Finally add the noodles, soy sauce, sugar and noodles and cook till the noodles become nice and tender for 3 minutes or so. Once all the cooking is done, turn off the gas and toss the contents in 1 ½ teaspoon of sesame oil.
Serve warm and top it off with a little bit of salt and pepper.