Follow these steps for perfect results
Korean dang myun noodles
sesame oil
soy sauce
white sugar
vegetable oil
garlic
minced
onions
thinly sliced
carrots
cut into match-stick size pieces
asparagus
thinly sliced
green onions
cut into 1-inch pieces
dried shiitake mushrooms
soaked until soft, then sliced into strips
sesame seeds
sesame oil
Bring a large pot of lightly salted water to a rolling boil.
Add the dang myun noodles and cook for 4-5 minutes, or until firm to the bite.
Rinse the noodles with cold water and drain well. Toss with 1 teaspoon of sesame oil and set aside.
Whisk soy sauce and sugar in a small bowl. Set aside.
Heat vegetable oil in a skillet over medium-high heat.
Stir in garlic, onion, carrots, and asparagus; cook until the vegetables have softened, about 5 minutes.
Stir in green onions and shiitake mushrooms and cook for 30 seconds.
Pour in the soy sauce mixture, then add the noodles.
Cook and stir until the noodles are warmed through, 2 to 3 minutes.
Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.
Serve immediately.
Expert advice for the best results
Soak the shiitake mushrooms in warm water for at least 30 minutes to rehydrate them fully.
Don't overcook the noodles, as they will become mushy.
Adjust the amount of soy sauce and sugar to your preference.
Everything you need to know before you start
15 minutes
The vegetables can be prepped ahead of time.
Serve in a bowl, garnished with sesame seeds and sliced green onions.
Serve hot or cold.
Serve as a side dish or a main course.
Its acidity will cut through the richness of the dish.
Discover the story behind this recipe
A celebratory dish often served during special occasions.
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