Seafood Glass Noodle Stir-Fry
Haemul Japchae
Prep: 15 min | Cook: 15 min | Total: 30 min | Serves: 3
Ingredients
- 5 oz (dry) Glass noodles
- 6 oz Shrimp (peeled)
- 4 oz Squid (cleaned, sliced into rings)
- 1 cup Spinach
- 1 medium Carrot (julienned)
- ½ medium Onion (sliced)
- 3 tablespoons Soy sauce
- 1 tablespoon Sugar
- 2 tablespoons Sesame oil
- 3 cloves Garlic (minced)
- 2 tablespoons Vegetable oil
- 1 tablespoon Sesame seeds (optional)
Instructions
- Cook glass noodles according to package directions. Drain, rinse with cold water, and cut with scissors into manageable lengths. Toss with 1 tablespoon soy sauce and 1 tablespoon sesame oil.
- Blanch spinach in boiling water for 30 seconds. Drain and squeeze out water. Season with a pinch of salt and ½ teaspoon sesame oil.
- Heat vegetable oil in a large skillet. Stir-fry shrimp and squid with garlic for 2-3 minutes until just cooked. Remove. Stir-fry carrot and onion for 2 minutes.
- Add the noodles, seafood, and spinach back to the pan. Add remaining soy sauce and sugar. Toss everything together for 1-2 minutes. Finish with sesame oil and sesame seeds.
From K-Kitchen — koreanhomecook.com