Description
Serve right away or at room temperature or even chilled. Great served with teriyaki chicken or Korean short ribs. Delicious!
Ingredients
- ½ pound Korean dang myun noodles
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
- 2 teaspoons white sugar
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced
- ¾ cup thinly sliced onions
- 2 carrots, cut into match-stick size pieces
- ½ pound asparagus, thinly sliced
- 3 green onions cut into 1-inch pieces
- ½ cup dried shiitake mushrooms, soaked until soft, then sliced into strips
- 1 tablespoon sesame seeds
- 1 ½ teaspoons sesame oil
Instructions
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling
- stir in the dang myun noodles
- and return to a boil. Cook the noodles uncovered
- stirring occasionally
- until the noodles have cooked through
- but are still firm to the bite
- 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside. Whisk soy sauce and sugar in a small bowl. Set aside.
- Heat the vegetable oil in a skillet over medium-high heat. Stir in the garlic
- onion
- carrots
- and asparagus; cook and stir until the vegetables have softened
- about 5 minutes. Stir in green onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture
- then add the noodles. Cook and stir until the noodles are warmed through
- 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.
Prep Time: 20 mins
Cook Time: 20 mins
Total Time: 40 mins
Servings: 2