1tablespoonlight flavor olive oil or refined coconut oil
3/4cupyellow onion, thinly sliced
2medium size carrots, sliced very thinly and cut into 2" matchsticks
3stalks of green onion, cut into 1" lengths
1cupthinly sliced white or crimini mushrooms
4-8ouncesbaby spinach, roughly chopped
1/2teaspoonkosher salt, only as needed
Optional: 1 tablespoon sesame seeds
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.
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.
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.
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.
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.
Remove from the heat and drizzle with the remaining sesame oil. Toss to coat and sprinkle with sesame seeds. Enjoy!
Korean glass noodles are made from potato starch. If you are unable to find these noodles, rice noodles will also work for this dish. But glass noodles are my favorite, hands down.Please note: This is a FAST stir fry method. High heat and constantly tossing your ingredients with a wooden spoon or tongs. The whole process will take less than 5-6 minutes, so you will need to have everything set to go before you turn on the heat.I find it easiest to pull the pan off the heat for about a minute while I add the noodles. This helps make sure that nothing will burn before you combine it all thoroughly.
Jap Chae / Chap Chae – Korean Glass Noodles https://barefeetinthekitchen.com/jap-chae-chap-chae-korean-glass-noodles/