This Korean glass noodles or Jap Chae is a very simple dish with a very minimal preparation, and cooking time.
1/2 pound dried glass noodles
2 1/2 teaspoons sesame oil, divided
1 tbsp cooking oil
3/4 cup thinly sliced onions
2 carrots, finely sliced
2 cloves garlic, finely minced
3 stalks green onions, cut into 1″ length
1/2 cup dried wood ear mushrooms, thinly sliced
1/2 lb spinach, washed well and drained
2 tbsp soy sauce
2 tsp sugar
1 tbsp sesame seeds
Fill a large pot with water and boil. When water is boiling, add the glass noodles and cook for 5 minutes. Immediately drain and rinse with cold water. Drain again and toss with only 1 tsp of the sesame oil. Cut noodles into shorter pieces, about 8 inches in length. Set aside.
Rehydrate the dried wood ear mushrooms in warm water for 15 minutes, and then drain. Set aside.
In bowl, mix soy sauce & sugar together. Add the cooking oil in a wok or large saute pan on high heat and swirl to coat.
When the cooking oil is hot, fry onions and carrots, until just softened, about 1 minute.
Add the garlic, green onions and mushrooms, fry 30 seconds. Then add the spinach, soy sauce, sugar and the noodles.
Fry 2-3 minutes until the noodles are cooked through. Turn off heat, toss with sesame seeds and the remaining 1 1/2 tsp of sesame oil.