Vegetarian Glass Noodles
Salads • Korean
Description
Vegetarian Glass Noodles
Ingredients
- Glass Noodles 5 oz
- Carrots 2 pieces
- Radish 1 piece
- Cucumbers 4 pieces
- Red Bell Pepper 1 piece
- Garlic Chives 1 bunch
- Garlic 4 cloves
- Soy Sauce 2 tablespoons
- Ground red pepper to taste
- Korean Carrot Seasoning to taste
- Salt to taste
- Vegetable Oil 5 fl oz
Step-by-Step Guide
Step 1
Boil the glass noodles in salted water for about 5-7 minutes, then rinse in cold water, and cut them (with scissors) so that they are not too long; otherwise, it will be inconvenient to eat them, as you understand they are very long.
Step 2
Grate the carrots on a Korean grater or cut them into thin strips by hand, slightly mash them to release some juice.
Step 3
Grate the radish on a Korean grater or cut it into thin strips by hand, add it to the carrots. You can skip mashing the radish, as it cooks faster than the carrots.
Step 4
Cut the bell pepper into thin strips, do not mash, and add it to the carrots and radish.
Step 5
Slice the cucumbers into rounds. If the cucumbers are large, cut the rounds in half and add them to the previously cut vegetables. Mix all the vegetables together.
Step 6
Heat the vegetable oil in a wok or pot, add all the prepared vegetables, stir, and sauté for 5 minutes, then add the Korean seasoning and soy sauce (if you don't have Korean seasoning, increase the amount of soy sauce and add a little vinegar), continue to sauté for another 10 minutes. Cook on low heat.
Step 7
Finely chop the garlic or crush it with a garlic press, cut the garlic chives into 1 cm pieces. Add the garlic and garlic chives to the vegetables, stir, and sauté for about 3 minutes, then add the cut glass noodles to the vegetables, mix them well, add the hot pepper, and if more salt is needed, add to taste.
Step 8
Heat the salad for about 3-5 minutes to warm the noodles, then turn off the heat, cover the wok (pot) with a lid, and let the salad sit for about 20 minutes.
Step 9
It can be eaten hot or cold.
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