Best Korean Glass Noodles Jap Chae Recipes
JAP CHAE KOREAN GLASS NOODLES
Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!
Provided by feistyrebel
Categories World Cuisine Recipes Asian Korean
Time 40m
Yield 2
Number Of Ingredients 13
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the dang myun noodles, and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through, but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
- Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic, onion, carrots, and asparagus; cook and stir until the vegetables have softened, about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture, then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.
Nutrition Facts : Calories 673.2 calories, Carbohydrate 117.2 g, Fat 17.3 g, Fiber 10.7 g, Protein 17.3 g, SaturatedFat 2.4 g, Sodium 1639.1 mg, Sugar 13.4 g
KOREAN GLASS NOODLES (JAP CHAE)
The type of noodles used in this dish is made from sweet potato starch and translucent when cooked, hence the English name, 'glass noodles.' They are also gluten free and are wonderfully springy and light. These noodles can be served hot, room temperature, or even slightly chilled; they are very versatile. They can be found at most Asian markets.
Provided by grk_tigris
Categories World Cuisine Recipes Asian Korean
Time 35m
Yield 3
Number Of Ingredients 12
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil; stir in vermicelli pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until the pasta is tender yet firm to the bite, about 5 minutes. Drain and return to the pot; toss with 1 teaspoon sesame oil. Use kitchen shears to cut noodles into approximately 8-inch lengths. Set noodles aside.
- Mix soy sauce and sugar together in a bowl. Heat oil in a large saute pan or wok over high heat and swirl to coat. Add carrots and onions to the hot oil and fry until just softened, about 1 minute. Add garlic, scallions, and mushrooms and fry for 30 seconds more. Add spinach, soy sauce mixture, and cooked noodles. Fry until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining sesame oil.
Nutrition Facts : Calories 442.4 calories, Carbohydrate 83 g, Fat 10.6 g, Fiber 5.2 g, Protein 5.3 g, SaturatedFat 1.6 g, Sodium 711.9 mg, Sugar 8 g
YUMMY KOREAN GLASS NOODLES (JAP CHAE)
After lots of trial and error, I have managed to recreate one of my favorite appetizer dishes served at a Korean restaurant. While this is not the traditional Jap Chae that includes meats and vegetables, this one is sweet and delightful. Great served as an appetizer or a side dish to chicken and meat! Enjoy.
Provided by SarahandtheCity
Categories 100+ Everyday Cooking Recipes Vegan Side Dishes
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
- Whisk together the soy sauce, brown sugar, and boiling water; pour over the drained noodles; allow to soak 2 minutes.
- Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 65.2 g, Fat 10.7 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 1.7 g, Sodium 1072.9 mg, Sugar 13.9 g
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