VERMICELLI GLASS NOODLES RECIPES
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
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
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KOREAN VERMICELLI (GLASS) SWEET POTATO NOODLES WITH ...
Recently, I visited H-Mart International which is a part of a large Korean supermarket chain. After perusing every aisle, I had the urge to try making a dish with a Korean flare. The vermicelli (glass) noodles piqued my interest. In Korean cuisine, glass noodles are usually made from sweet- potato- starch and are called dangmyeon. Since I've made many vermicelli/ cellophane/glass noodle dishes, I thought the Korean version would be something new and learned about a dish called Japchae, which is made from sweet potato noodles, stir fried in sesame oil with vegetables, thinly sliced carrots, onions, spinach, and mushrooms. It is sometimes served with beef, and flavored with soy sauce and sweetened with sugar. Japchae is usually garnished with sesame seeds and may be eaten either hot or cold. I found something to use as a base and used the vegetables that I had on hand. No mushrooms or spinach, but had daikon, baby bok choy and snow peas.
First, I decided to shred both carrots and daikon on my spiral vegetable slicer and made a vegetable "noodle" topping. Right before serving, I added a touch of ponzu.
Since I had baby bok choy and snow peas in my fridge, I used both as vegetables to accompany the carrot and daikon noodles as the vegetables in the dish. And, of course, I used fresh garlic, fresh ginger, reduced-sodium soy sauce, and toasted sesame seeds which are typical staples in most Asian dishes.
I sautéed the vegetables in canola oil and added the sesame oil later because it is very powerful, at least I think it is. For the "heat" I offered red pepper or chili oil for each guest to select how "hot" they wanted their serving to be.
I can't say this is an authentic Korean dish, but using the sweet potato noodles was a new and a fun product to try.
From m.cookeatshare.com
Reviews 4
Total Time 55 minutes
Cuisine Asian
Calories 217 per serving
From m.cookeatshare.com
Reviews 4
Total Time 55 minutes
Cuisine Asian
Calories 217 per serving
- The Noodles: Soak noodles in a bowl of warm water to cover until softened, about 10 minutes, then drain in a colander. Cook noodles in a 3- to 4-quart pot of boiling water until tender, about 10 minutes, then drain in a colander and rinse under cold water until cool. Place noodles in a large serving bowl and cut into 8-inch pieces. The Carrot and Daikon "Noodles": Blanch the carrots in boiling water for 30 seconds and then shock in ice water. Drain carrots and dry. After shredding daikon, rinse, drain and dry. Combine both carrot and daikon and set aside. This will be a "topping" for the dish. The Ponzu will be added and mixed later before serving. The Vegetables: Heat canola oil in a deep 12-inch heavy skillet over high heat until it just begins to smoke. Stir-fry onion and snow peas until onion is softened, about two minutes. Add the rice wine, garlic and ginger and cook for another two minutes. Add the baby bok choy, sesame oil, soy sauce and sugar. Cook for a few minutes more, until most of the liquid is absorbed. Add the glass noodles to pan and combine. Top with shredded carrot and daikon "noodle" mixture that has been tossed in the ponzu. Sprinkle with sesame seeds as a garnish. Serve with desired condiments, such as soy sauce, red chili pepper, chili sauce or chili oil. Or just by itself.
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