Name: Stir Fried Korean Glass Noodles With Vegetables
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 8 oz Korean sweet potato glass noodles (dangmyeon); 2 tablespoons vegetable oil; 2 cloves garlic, minced; 1 small onion, thinly sliced; 1 carrot, julienned; 1 red bell pepper, thinly sliced; 1 zucchini, julienned; 4 green onions, chopped; 1 cup mushrooms (shiitake or button), sliced; 1/4 cup soy sauce; 2 tablespoons sesame oil; 1 tablespoon sugar; Salt and pepper, to taste; Sesame seeds, for garnish

Instructions

Prepare the glass noodles according to the package instructions by soaking them in hot water for about 10-15 minutes until softened. Drain and set aside.
Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and sliced onions, sauté until onions are translucent and fragrant.
Add julienned carrot, red bell pepper, zucchini, chopped green onions, and sliced mushrooms to the skillet. Stir-fry for 5-7 minutes until vegetables are slightly tender but still crisp.
In a small bowl, mix soy sauce, sesame oil, sugar, salt, and pepper. Pour the sauce over the vegetables in the skillet and stir well to combine.
Add the soaked glass noodles to the skillet and toss everything together until noodles are well coated with sauce and vegetables are evenly distributed.
Continue stir-frying for an additional 3-5 minutes until heated through and flavors melded.
Taste and adjust seasoning with more soy sauce or sugar if desired.
Remove from heat and serve hot, garnished with sesame seeds.

Ingredients

Instructions

Nutrition Facts

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