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Korean Stir-Fried Glass Noodles

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PREP TIME
20 min
COOKING TIME
15 min
TOTAL TIME
35 min
SERVINGS
2 servings
Dinner Korean
Korean Stir-Fried Glass Noodles
Ingredients
  • 1/2 pound Korean dang myun noodles
  • 2 1/2 teaspoons sesame oil, divided
  • 2 tablespoons soy sauce
  • 2 teaspoons white sugar
  • 1 tablespoon vegetable oil
  • 2 carrots, cut into match-stick size pieces
  • 1/2 pound asparagus, thinly sliced
  • 3/4 cup thinly sliced onions
  • 2 cloves garlic, minced
  • 3 green onions cut into 1-inch pieces
  • 1/2 cup dried shiitake mushrooms, soaked until soft, then sliced into strips
  • 1 tablespoon sesame seeds
Instructions
1
Acquire the necessary ingredients for this dish.
2
Fill a large pot with water that has been lightly seasoned with salt and bring it to a vigorous boil. Cook the noodles in boiling water, stirring them occasionally, until they are cooked through but still retain a slight firmness to the bite, taking around 4 to 5 minutes. Remove them from the water and rinse with cold water to stop the cooking process.
3
Transfer the noodles to a separate container and set them aside for now.
4
Prepare the sauce by whisking together soy sauce and sugar in a small bowl, leaving it to sit for later use.
5
Heat vegetable oil in a skillet over medium-high heat and cook the carrots, asparagus, onions, and garlic until they are softened and tender, taking about 5 minutes.
6
Add the green onions and mushrooms to the skillet and continue cooking and stirring for another 30 seconds.
7
Introduce the soy sauce mixture into the skillet, followed by the cooked noodles. Cook and stir until the noodles are warmed through, taking around 2 to 3 minutes.
8
Remove the dish from heat and toss it with sesame seeds and the remaining 1 1/2 teaspoons of sesame oil.