Korean Glass Noodles (Japchae)

Japchae is a Korean noodle dish that can be served hot or cold. Made with rice cellophane noodles and typically served with finely chopped vegetables and soy sauce, and garnished with sesame seeds and chilies, this is surely a treat anytime of year.

Korean Glass Noodles (Japchae)

Recipe by Lisa Turner Cuisine: Korean Published on November 7, 2010 Simple savory Korean rice noodles served with mushrooms, spinach and carrots and seasoned with soy sauce Preparation: 20 minutes Cooking time: 25 minutes Print this recipe Ingredients: 1/2 lb (225 g) thin Korean rice cellophane oodles 3 teaspoons sesame oil 1 medium onion, finely chopped 2 to 3 green onions, green and white parts, chopped 2 carrots, cut into thin strips 1 clove garlic, minced or crushed 1/2 lb (225 g) cremini mushrooms, sliced 1/2 oz (14 g) dried shiitake mushrooms, soaked for 20 minutes and drained 2 green chilies, seeded and finely chopped 1/2 lb (225 g) spinach leaves, roughly chopped 2 tablespoons tamari (soy) sauce 1 tablespoon toasted sesame seeds Instructions: Boil the noodles for 7 minutes or according to package instructions. Drain and toss with 1 teaspoon of the sesame oil. Chop up the noodles with a knife and set aside. Heat the remaining 2 teaspoons of oil in a wok over medium heat. When hot, add the onion, white parts of the green onions, and carrots, and stir for 10 minutes. Add the garlic, mushrooms and chilies, and cook for another few minutes. Toss in the spinach, tamari and noodles and simmer for another few minutes or until the vegetables are cooked to your preference. Garnish with toasted sesame seeds. Makes 2 to 4 servings

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