Korean Glass Noodle Salad

Ingredients

• 8 oz sweet potato glass noodles (dangmyeon)
• 4 cups fresh spinach, lightly packed
• 1 whole medium carrot
• 1 whole medium zucchini
• 4 oz shiitake mushrooms, stemmed
• 4 tablespoons low-sodium soy sauce
• 2 tablespoons sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon granulated sugar
• 3 whole garlic cloves
• 3 tablespoons toasted sesame seeds
• 2 tablespoons vegetable oil or avocado oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. 1

   Fill a large pot with water and bring it to a boil over high heat. Add the 8 oz of sweet potato glass noodles, stirring gently to prevent sticking. Cook for 5-6 minutes — the noodles should turn translucent and feel tender when you bite one, but still have a slight chew. Drain in a fine-mesh strainer and rinse under cold water until completely cooled. Transfer to a large mixing bowl and set aside.

2. 2

   Bring a separate pot of salted water to a boil. Add the 4 cups of fresh spinach and blanch for 1-2 minutes until it's just wilted and bright green — you're looking for tender greens without any raw bitterness. Drain in a fine-mesh strainer, run under cold water to stop cooking, then squeeze firmly between your hands to remove excess moisture. Roughly chop the spinach and add it to the bowl with the noodles.

3. 3

   Using a vegetable peeler or mandoline, cut the medium carrot into thin matchsticks about 2 inches long and 1/8 inch thick. Toss them directly into the noodle bowl.

4. 4

   Trim both ends of the medium zucchini. Using the same peeler or mandoline, slice the zucchini lengthwise into thin ribbons, then cut those ribbons into 2-inch-long strips. Add to the bowl.

5. 5

   Slice the 4 oz of shiitake mushrooms into 1/4-inch-thick strips. Heat 1 tablespoon of vegetable oil in a 12-inch skillet over medium-high heat for 1-2 minutes until it shimmers. Add the mushroom slices in a single layer — don't stir for the first minute. You want them to develop golden-brown edges and release their moisture. Then stir and cook for another 2-3 minutes until they're completely tender and any released liquid has mostly evaporated. Season with a pinch of salt. Transfer to the noodle bowl and let cool slightly.

6. 6

   Peel and finely mince the 3 garlic cloves on a cutting board using a knife or microplane.

7. 7

   In a small bowl, whisk together 4 tablespoons of low-sodium soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 teaspoon of granulated sugar, and the minced garlic. The sugar should dissolve completely. Taste and adjust seasoning if needed.

8. 8

   Pour the dressing over the noodle and vegetable mixture. Using two sets of chopsticks or tongs, lift and toss everything together for about 1-2 minutes, making sure every strand of noodle and piece of vegetable gets coated with dressing. The salad should look glossy and aromatic.

9. 9

   Taste and season with 0.5 teaspoon of kosher salt and 0.25 teaspoon of freshly ground black pepper. Toss again to distribute evenly.

10. 10

    Transfer the salad to a serving platter or individual bowls. Sprinkle the 3 tablespoons of toasted sesame seeds generously over the top. Serve at room temperature or chilled — the salad tastes best when eaten within a few hours, though it will keep refrigerated for up to 2 days (add sesame seeds fresh when serving leftovers for maximum crunch).

Tools you’ll need

• large pot
• fine-mesh strainer
• large mixing bowl
• vegetable peeler or mandoline
• 12-inch skillet
• cutting board
• knife
• small mixing bowl
• whisk
• chopsticks or tongs

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