Jap Chae / Chap Chae – Korean Glass Noodles

Step 1

Bring a large pot of water to a boil. Add the noodles and boil just 5 minutes. Immediately drain them and rinse them well under cold running water, massage them gently as you rinse them. Drain in a colander and then use your kitchen shears to cut the noodles into smaller pieces.

Step 2

TIP: I lift handfuls of the noodles up and roughly chop them into 8-10" lengths over a separate bowl. Drizzle the now cooled and cut noodles with 1 tablespoon of sesame oil and set them aside.

Step 3

In a small bowl, mix together the soy sauce and the sugar. Set that aside next to the stove. Add the olive oil to a very large skillet or wok and set the heat to high (adjust as necessary, if your oil begins to smoke, turn it down just slightly). When the cooking oil is hot, but not smoking, add your carrots and onions.

Step 4

Cook while stirring constantly, until the vegetables have barely softened, about 1 minute. Add the mushrooms, green onions and garlic all at once and cook that while stirring for about 30 seconds.

Step 5

Add the spinach along with the soy sauce mixture and toss to combine. Add the noodles to the skillet, tossing constantly to combine, for just 2-3 minutes, until the noodles are mixed throughout and hot.

Step 6

Remove from the heat and drizzle with the remaining sesame oil. Toss to coat and sprinkle with sesame seeds. Enjoy!