Stir Fried Glass Noodles With Vegetables - {Jap Chae}

Recipe Ingredients

1/2 lb	227g / 8oz	Asian vermicelli noodles
2 tablespoons	30ml	Sesame oil
1		Onion - julienned
1		Carrot - julienned
1		Red bell pepper - julienned
3		Scallions - cut 1" lengths
1/2 cup	118ml	Dried wood ear mushrooms
2		Garlic cloves - minced
1 teaspoon	5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 lb	227g / 8oz	Spinach - stems discarded
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Toasted sesame seeds

Recipe Instructions

In a bowl, soak the vermicelli in hot water for 15 minutes. Drain the noodles, drop into a pot of boiling water for 30 seconds, and then rinse in cold water. Cut the noodles with kitchen shears.

Heat a large pan. Add 2 tablespoons sesame oil. Add the onion, carrot, red bell pepper, scallions, mushrooms, garlic, sugar, salt and pepper. Let cook for a few minutes, stirring, until the vegetables are cooked but still a little crisp. Transfer the vegetables to a bowl.

To the pan add 1 more tablespoon sesame oil. Add the noodles, spinach, salt and pepper. Let cook for 1 to 2 minutes, stirring. Add to the vegetables with 1 tablespoon soy sauce and 1 tablespoon toasted sesame seeds and combine.

Transfer to a platter. Serve hot or at room temperature.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9442) - from the TV FOOD - NETWORK

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