This meal is perfect for entertaining and comes together so quickly. When draining the spaghetti, wilt the greens for a quicker preparation. You could alternatively chop three ordinary chicken breasts in half.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 2 |
Ingredients
- ½ pound Korean dang myun noodles
- 2 ½ teaspoons sesame oil, divided
- 2 tablespoons soy sauce
- 2 teaspoons white sugar
- 1 tablespoon vegetable oil
- 2 carrots, cut into match-stick size pieces
- ½ pound asparagus, thinly sliced
- ¾ cup thinly sliced onions
- 2 cloves garlic, minced
- 3 green onions cut into 1-inch pieces
- ½ cup dried shiitake mushrooms, soaked until soft, then sliced into strips
- 1 tablespoon sesame seeds
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain, then rinse with cold water. Toss noodles with 1 teaspoon sesame oil; set aside.
- Whisk together soy sauce and sugar in a small bowl; set aside.
- Heat vegetable oil in a skillet over medium-high heat. Cook and stir carrots, asparagus, onions, and garlic in hot oil until softened, about 5 minutes. Stir in green onions and mushrooms; continue cooking and stirring for 30 seconds.
- Pour in soy sauce mixture, then add noodles. Cook and stir until noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and remaining 1 1/2 teaspoons sesame oil.
Reviews
Made the glass noodles with pot stickers, dipping sauce and a sweet Korean crispy chicken from this website. You NEED to try the chicken recipe. It’s ridiculously good. As far as the glass noodles it was way too bland. Added more soy sauce and sesame oil to taste. I skipped the asparagus and added cooked spinach. Super easy to make!
I tweaked it a bit but the base is still the same. 100% Guarantee, will make this more often.
Badly needs chili paste or guochujang.
This was delicious and makes a ton! Definitely double the sesame oil and sauce and I used cabbage instead of asparagus.
Easy recipe to throw together at the last minute.
Delicious ! Go ahead and try different Veges in this dish…. I am not a Huge fan of Asparagus so instead, I substitute with Bok Choy. I serve this dish with Gal-Bi (Korean BBQ Short Ribs)….
Being like a stir-fry, this can be adapted to include the ingredients and quantities that you want. I prefer blanched spinach instead of asparagus and added scrambled eggs (fried like a pancake then cut into strips). I also like a high vegetables to noodles ratio. For this approximate size recipe though, like other reviews mention, you need about double the soy sauce mixture and sesame oil than called for to get a good flavor.
SO delicious~ I add any vegies I have to it.
I used cellophane noodles for this dish. It was tasty, and I will make it again, but I will double the sauce or use less noodles as I found there was not quite enough sauce for the amount of noodles and that is why I scored it low. I omitted the asparagus and sesame seeds, and substituted the fresh mushrooms for the dried. Other vegetables like broccoli or celery could be added too. #AllrecipesAllstarsCanada #lunarnewyear
Made some changes. Used a 14 oz box of rice noodles. 5 Tbs soy sauce and 4 Tbs sugar. Omitted asparagus and used fresh baby spinach in it’s place. I bought shredded carrots and used a handful. I bought a bag of finely shredded slaw mix and added a handful and a half. I also used an 8 oz bin of fresh sliced mushrooms. And followed the recipe otherwise. Turned out really good!!! So good my daughter had leftovers of it the next morning for breakfast. ha ha!
Added colorful bell peppers, baby corn, seaweed pieces, and some chili bean curd for flavor!
this is such a good recipe! I used glass noodles for this recipe. I did make a few changes and one was something I read from a review which was adding an egg. I added two. I also had to add much more soy sauce and sugar for this recipe. I guess because I used glass noodles. Everything else I followed the recipe as is. So yummy!
So good !! Super easy and quick !!
This recipe turned out very much like what I eat at the Korean restaurant we frequent. My husband, who is Korean liked it very much as well. I did use spinach instead of asparagus, just my preference. I also added tofu, just because that’s how I usually get it at the restaurant. My husband would normally eat this with some beef or pork in it but he liked this and is happy to eat a vegetarian version of it, as I’m vegetarian. I found myself adding extra sesame oil and soy sauce but I may have used more noodles than the recipe really called for. Thanks for the lovely recipe!
This recipe earns 5 stars for the sauce alone! Tastes just like the noodles I love at every Korean bbq place, you know, the ones that come as one of several small dishes with the meat you order. I make it just as the recipe dictates, and it’s perfect. Add whatever veg/ meat you like or have on hand. I don’t know how authentically Korean it will be, but it will likely taste amazing.
This was yummy! I used baby bok choy instead of asparagus. Didn’t have green onion or mushrooms so just left those out. A tasty, filling vegan meal!
Made this as a side dish to some broccoli stuffed chicken. Substituted green beans for the asparagus. Did not add the rest of the sesame oil, because the 1 teaspoon seemed to be enough. Also, used the rice cellophane noodles.
Kind of strange to have asparagus with japchae, so I replaced it with spinach. This is sort of bland as is, so next time I’ll possibly do 1.5x the soy sauce + sugar mixture and double the sesame oil. I also put in a bit of rice vinegar into the sauce mixture, to give it a bit of tang. Be careful not to add too much oil while stir frying (although the noodles stick to the pan easily…) or it’ll become a bit too oily. Yummy and much cheaper than buying it at a Korean supermarket!
Being Korean, my mom use to make this all the time for us….family and friends. Sometimes she would add beef or chicken…but it’s great with or without. I made it the way you have it written, and it came out delicious!
Mmmm… I love the flavor – salty, sweet and pungent. I used Korean sweet potato starch noodles – I don’t know that is the same as the recipe. I used a whole onion & I was too lazy to cut match-stick carrots, so I shredded them instead (that might have made them a little wet, but it was still good). I used spinach instead of asparagus & fresh mushrooms instead of dried shiitake. Great recipe! Thanks for sharing!
Few missing ingredients in this, Beef for example is important, Beaten eggs thats sliced thinly is another missing ingredient. Asparagus is not included in the traditional receipe either. Koreans eat this dish when there is something to celebrate or they are entertaining guests.