YUMMY KOREAN GLASS NOODLES (JAP CHAE) | ALLRECIPES
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 Everyday Cooking Vegan Side Dishes
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 4 servings
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, CarbohydrateContent 65.2 g, FatContent 10.7 g, FiberContent 0.6 g, ProteinContent 1.9 g, SaturatedFatContent 1.7 g, SodiumContent 1072.9 mg, SugarContent 13.9 g
JAP CHAE KOREAN GLASS NOODLES RECIPE | ALLRECIPES
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 Asian Korean
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield 2 servings
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, CarbohydrateContent 117.2 g, FatContent 17.3 g, FiberContent 10.7 g, ProteinContent 17.3 g, SaturatedFatContent 2.4 g, SodiumContent 1639.1 mg, SugarContent 13.4 g
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Reviews 4
Total Time 30 minutes
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- Combine the chicken with the marinade ingredients and set aside while you prepare the noodles. Place the noodles in a large bowl and cover with warm but not boiling water. Allow to soak for 8-10 minutes or until just tender. Drain and set aside for later. For the stir-fry sauce, combine the ingredients in a small bowl. Heat half the vegetable oil in a wok or large frying pan. Add the garlic and the onion and stir-fry for a minute. Add the chicken and stir-fry for another 2-3 minutes or until the chicken is almost cooked. Add the carrot and stir-fry for another minute or until the chicken is cooked. Spread the ingredients out to make some space in the middle of the pan. Add the remaining oil into the space, then pour in the eggs. Spread the eggs out and allow them to set before breaking them up and tossing them through the rest of the ingredients. Add the noodles and the stir-fry sauce and toss until well combined. Then toss through the chilli and spring onion. Divide the noodles among plates and serve.
ASIAN VEGGIE GLASS NOODLES RECIPE: HOW TO MAKE IT
From tasteofhome.com
Reviews 4.5
Total Time 45 minutes
Category Dinner
Cuisine Asia, Philippines
Calories 321 calories per serving
- Place noodles in a large bowl; cover with water. Let stand 30 minutes or until noodles are translucent and softened. , In a large skillet, heat oil over medium-high heat. Add onion, garlic and ginger; stir-fry 2 minutes. Add mushrooms; stir-fry 2 minutes. Add coleslaw mix, snow peas and red pepper; stir-fry 1-2 minutes or until crisp-tender. Remove from pan., Drain noodles. Using scissors, cut noodles into 4-in. lengths. In same pan, combine broth, soy sauce and pepper; bring to a boil. Add noodles; cook and stir until noodles are tender. Add vegetable mixture, green onions and cilantro; heat through, stirring occasionally., Transfer to a serving plate. Top with eggs; if desired, serve with lime wedges.
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