In a large bowl, soak the glass noodles in warm water for 10 minutes. Follow the package instruction to boil them till they’re soft, 4 to 5 minutes. If you soak the glass noodles longer than 10 minutes, the boiling time should be reduced. Remember, the longer they are soaked, the softer they’ll be with less cooking time needed.
Once the glass noodles are cooked, rinse thoroughly with cold water and drain well. Use a salad spinner to remove extra water if necessary. This step will prevent the noodles from overcooking.
Snap off the woody ends of the asparagus stalks. Use a vegetable peeler to shave the asparagus into thin wide ribbons. The last strip of asparagus will be thicker than the others. Don’t discard them. They are still fine to use in this recipe. Peel carrots with the peeler and create similar thick ribbons. Set the vegetables aside.
Whisk together all sauce ingredients, set aside.
Heat a skillet over high heat until smoky hot. Add 2 teaspoons oil and wait 15 seconds until the oil is hot. Add minced garlic, ginger, and vegetable ribbons. Stir-fry until the vegetables are tender, 3 minutes.
Remove the skillet from heat. Add the cooked glass noodles and sauce. Toss to combine. Garnish with cilantro, sesame seeds, and chopped roasted peanuts. Serve hot or cold.
Vegan Korean Glass Noodle Stir-Fry with Tofu Slices (JapChae) https://lightorangebean.com/vegan-korean-glass-noodle-stir-fry-with-tofu-slices-japchae/