When I was 7, my dad forced me to quit gymnastics which I LOVED. I even did so well that there was talk about me trying out for the competitive team; I’m not still bitter or anything. Now that I’m a parent, I’m thinking they were just trying to get more money out of my parents, but I could have been an Olympian! Once my gymnastic dreams were crushed, my dad signed me up for Tae Kwon Do (TKD), which I guess I liked because I stayed in it for 10 years. TKD being the national martial art of Korea I had a fascination with Korean culture early in life. Korean food on the other hand, I didn’t get into until my hometown slowly but surely started turning into Seattle’s little Korea. Now when I go home there are Korean restaurants in every abandoned Blockbuster and Hollywood Video stores. There is even a Korean Grocery Store in our old Mervyns’! Which by the way has a pretty damn good food court, and I have been to most of the restaurants in there. I just love all the little side dishes and everything, but I now live in a city where if I ask someone where I can get good Korean food they tell me to go to Panda Express! Since all good things come out of necessity, I started finally cooking my own. As it turns out, it’s surprisingly easy to make and I’d even say tastier. This dish has turned into a quick easy lunch for myself or as a great side dish for my Korean BBQ dinner parties where I make all those other tasty little sides along with this recipe. Then, I’ll place my electric griddle in the middle of our dinning room table and have everyone cook their own bulgogi, just like at a great Korean restaurant. This may or may not be followed with a few Kirins (Korean Beer) and a wholesome round of, Cards Against Humanity.
Asparagus Glass Noodles Yield: 4-6 Servings
1/2 a package Glass Noodles
1 bunch Asparagus, sliced in 1 inch pieces
1 Red Bell Pepper, sliced into thin strips
1 package Shittake, stems removed and sliced thin
1 bunch Green Onions, sliced thin
2 cloves Garlic, minced
1/4c Asian Chicken Stock
1/4c soy sauce
2t Brown Sugar
1T Sesame Oil
2T Sesame Seeds
Salt and Pepper, season everything once it goes in the pan
To Start: Boil glass noodles in salted water.
Step One: In a fry pan on medium/ high heat, add a little oil and sauté asparagus and peppers until tender.
Step Two: Add mushrooms and garlic, cook until they’re a little brown.
Step Three: In a small bowl, mix together chicken stock, soy sauce, brown sugar, 1/2 the green onions, sesame oil and seeds together.
Step Four: Add sauce and noodles to the pan, the noodles are absorbent so you may need to add more stock, taste and season if needed.
Top with the rest of the green onions as garnish.