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
ASIAN VEGGIE GLASS NOODLES RECIPE: HOW TO MAKE IT
My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 321 calories, FatContent 11g fat (2g saturated fat), CholesterolContent 159mg cholesterol, SodiumContent 817mg sodium, CarbohydrateContent 46g carbohydrate (7g sugars, FiberContent 4g fiber), ProteinContent 9g protein. Diabetic Exchanges 2 starch
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ASIAN VEGGIE GLASS NOODLES RECIPE: HOW TO MAKE IT
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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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