A traditional Korean noodles dish, often served with seasoned beef or chicken, bul go gi or kalbi meat. The noodles, called “glass noodles” probably because when cooked, they become clear, are made from sweet potato starch and have a wonderful chewy texture.
It’s a refreshing and light dish; with the wonderful flavor of sesame. The dang myun noodles absorb all the flavors and is gluten free as well ! My favorite Oriental market serves their version chilled.
1 (8 oz.) pkg. dang myun cellophane noodle (yam or sweet potato starch noodle)
6-8 c. water
1 c. Aloha shoyu
1 TB salt
1 (.35 oz.) pkg. dashi no moto
1 TB vegetable oil
1 TB sesame seed oil
2 tsp. vegetable oil
1 medium onion, thinly sliced
1 medium carrot, thinly sliced, slivers
½ bunch watercress, 2-inch pieces, blanched very quickly
5 large dried shiitake mushrooms, soaked , stems removed, thinly sliced
½ c. dried black fungus (wood ear mushrooms), soaked, drained, thinly sliced
1 TB Aloha shoyu
1 tsp. rayu (chili oil)
½ tsp. white pepper
Garnish: 2 TB toasted, crushed sesame seeds, 2 stalks green onion, thinly sliced diagonally
In a large saucepan over high heat; combine water, soy sauce, salt, and dashi . Bring to a boil. Cook noodles 5-6 minutes; immediately drain. Rinse well; drain again. Transfer noodles into a large mixing bowl. Toss with 1 TB vegetable and 1 TB sesame seed oil. Set aside. In a large skillet over medium heat; sauté onion, carrots and watercress in 2 tsp. vegetable oil. Add mushrooms, noodles, soy sauce, rayu and pepper. Cook 2 minutes.
For service: garnish with sesame seeds and green onion. Serves 4-6.