Korean Japchae ( Stir fried glass noodle with vegetables )

As a noodles lover, I would like to make any of my favorite noodle at home for anyone to enjoy. Trying this stir fried Korean glass noodles in the resturant, first it appeal me is the sesame oil aroma and the crunchy texture of the noodles. It's different from other egg noodles that we normally eat. The good thing about this noodles is after we ate some other food for a while, even the noodle was because cool off and it's still taste good like a noodle salad. I

immediately rely that it's good for appetizer and a cold noodles dish as well.

Purchase a package of this Korean sweet potato starch noodles, it's easily found in any Korean or Asian market. I normally purchase one package of around 12 oz for my whole family.

Ingredients:

- one package of Korean Swet Potate starch noodles

- 2 bunches of spinach

- Fresh black mushroom (if available) or

- White mushroom

- 2 Carrot stick, shredded

- 2 Celery stick, shredded

- approximate 1/4 cup of soy sauce (depends on how salty you prefer)

- 1/2 teaspoon of salt

- 1/8 cup of sesame oil

- 2 garlic clove minced

Instructions:

Boil the noodles first, put the noodles into the hot boiling water, make sure the water is enough to cover all the noodles, add 1/2 teaspoon of salt and 1 teaspoon of oil in the water. Cook for around 10 minutes, remove from water and raise in cold water, drain and set aside. Heat up the pan medium heat with cooking oil around 1 table spoon, brown the garlic then apply all vegetables except spinach. (spinach need to cook seperately, boil the spinach in hot water and set aside) then put the noodles in and add all the seasoning. When eveything is all mix well and cooked. Mix in the spinach together and serve. Enjoy!

This is the fresh black mushroom you can obtain from Asian market.

Comments

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