Yummy Korean Glass Noodles (Jap Chae) recipe

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Ingredients

1 pkg. (8 serving size) sweet potato vermicelli
½ cup reduced-sodium soy sauce
¼ cup brown sugar
½ cup boiling water
3 tablespoons vegetable oil
1 teaspoon toasted sesame seeds

Nutrition Info

362.7 calories
carbohydrate: 65.2 g
cholesterol: : -
fat: 10.7 g
fiber: 0.6 g
protein: 1.9 g
saturatedFat: 1.7 g
servingSize: -
sodium: 1072.9 mg
sugar: 13.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes, drain.

  2. Whisk together the soy sauce, brown sugar, and boiling water, pour over the drained noodles, allow to soak 2 minutes.

  3. Pour the vegetable oil into a skillet and place over medium heat. Add the noodles and soy sauce mixture to the skillet and cook and stir until hot, about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.

Recipe Yield

4 servings

Recipe Note

After lots of trial and error, I have managed to recreate one of my favorite appetizer dishes served at a Korean restaurant. While this is not the traditional Jap Chae that includes meats and vegetables, this one is sweet and delightful. Great served as an appetizer or a side dish to chicken and meat! Enjoy.

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