Asian Glass Noodle Salad

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READY IN: 30mins
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Soak the shiitake mushrooms for at least 2 hours in lukewarm water. Wring the water out of the mushrooms, and slice them thinly (approx 1/8 inch thick). Set aside.
  • Stir fry the veggies. Start by heating the garlic, on high heat, with the olive oil for approx 30 seconds.
  • Add in the scallions, carrots, celery, shiitake mushrooms, 1/4 tsp of the sugar, and 1 Tbsp of oyster sauce and continue to stir fry for about 4-5 minutes.
  • Add in the napa cabbage, bean sprouts, and the rest of the oyster sauce, and stir fry for 5 minutes.
  • Turn off the heat and set aside.
  • Bring a large pot of water to a boil.
  • Boil the dangmyeon noodles for 7-10 minutes.
  • Drain the water, and rinse the noodles in cold water.
  • Set aside.
  • Create the sauce for noodles by combining the vinegar, sugar, dark soy sauce, soy sauce, and sesame oil in a bowl and mix until the sugar dissolves.
  • In a large serving bowl, combine the noodles with the sauce and ensure that it is evenly distributed.
  • Add in the stir fried veggies, fresh cilantro, and toasted sesame seeds.
  • Mix well and serve.
  • This dish can be enjoyed hot or cold.
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