Japchae Korean Glass Noodles

Ingredients

• 0.5 pounds Korean dang myun noodles
• 2.5 teaspoons sesame oil , divided
• 2 tablespoons soy sauce
• 2 teaspoons white sugar
• 1 tablespoon vegetable oil
• 2 carrots , cut into match-stick size pieces
• 0.5 pounds asparagus , thinly sliced
• 0.75 cups thinly sliced onions
• 2 cloves garlic , minced
• 3 greens onions cut into 1-inch pieces
• 0.5 cups dried shiitake mushrooms , soaked until soft, then sliced into strips
• 1 tablespoon sesame seeds

Instructions

1. 1

   Gather the ingredients.

2. 2

   Fill a large pot with lightly salted water and bring to a rolling boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, then rinse with cold water. Toss noodles with 1 teaspoon sesame oil; set aside.

3. 3

   Whisk together soy sauce and sugar in a small bowl; set aside.

4. 4

   Heat vegetable oil in a skillet over medium-high heat. Cook and stir carrots, asparagus, onions, and garlic in hot oil until softened, about 5 minutes.

5. 5

   Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.

6. 6

   Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes.

7. 7

   Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.