What are Korean noodles? Korean glass noodles, or dangmyeon, are made from sweet potato starch, giving them a unique chewy texture that soaks up sauces well. Unlike other noodles, they stay nice ...

Ingredients. 1 pound Korean glass/cellophane noodles (dangmyeon) 2 tablespoons toasted sesame oil, plus more for drizzling; 1/4 cup liquid aminos or coconut aminos, or more as needed (may ...

1 pound Korean glass/cellophane noodles (dangmyeon) 2 tablespoons toasted sesame oil, plus more for drizzling ¼ cup liquid aminos or coconut aminos, or more as needed (may substitute low-sodium ...

4) Combine: Toss cooked noodles in sesame oil, add to the pan with vegetables and beef, and stir-fry together until fully mixed. If you don't have a large pan, I find it easier to toss everything ...

Return the wok to high heat with 1 tablespoon of oil. Add the mushrooms and stir fry for 3–4 minutes until golden and tender. Remove from the wok and set aside.

Korean cooks use dangmyeon for essentially one thing: japchae, a stir-fry with vegetables and beef. Now, “noodles, vegetables and beef” doesn’t tell you much.

Return water to a boil. Add noodles; cook until al dente, 6 to 7 minutes. Drain noodles, and rinse with cold water. Drain well, and snip noodles a few times with kitchen shears.