Stir-Fry Mung Bean Glass Noodles
Serves 4
10 mins prep
10 mins cook
20 mins total
This is similar to Jap Chae but I only had mung bean starch noodles on hand and I used an obscene amount of kimchi
0 servings
Soak noodles in boiled water until tender. Drain and massage with 1 tsp sesame oil. Set aside. Heat large pan or wok with oil, add garlic, ginger, onions, sauté until fragrant. Add remaining veg, tamari, vinegar and sauté until tender. Mix in noodles, and toss until full coated and the glass noodles turn golden brown. Add kimchi and spinach and cover until spinach wilts. Transfer to bowls and enjoy!
