Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4

How to Make It

Step 1    

In a large bowl, cover the noodles with hot water and let stand until softened, about 30 minutes. Drain and cover with a damp paper towel.

Step 2    

Meanwhile, in a small nonstick skillet, toast the sesame seeds over moderately high heat until lightly browned and fragrant, about 4 minutes; transfer to a small bowl. In another small bowl, whisk together the water, soy sauce, sugar, sesame oil, Korean pepper paste and salt.

Step 3    

In a large nonstick skillet, heat the canola oil until shimmering. Add the onion, mushrooms, bell pepper, carrots and chives and stir-fry over high heat for 2 minutes. Add the cellophane noodles and stir-fry for 2 minutes longer. Reduce the heat to moderate. Add the soy sauce mixture and toasted sesame seeds and toss gently to coat the noodles and vegetables. Transfer to bowls and serve.

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