Chicken Stir-Fry with Korean Glass Noodles

Today after work I started planting in the backyard. I’ve planted two rows of parsnips, a row of Walla Walla onions, and a row of spinach. It’s probably too early for the Walla Walla onions, but its California and we’ve got pretty mild winters here.

After planting, I made a chicken stir-fry with Korean glass noodles. Korean glass noodles are made of sweet potato and they’re a chewy, slightly sweet, slightly sticky noodle that goes well with stir fries. I based my recipe off of one from Mark Bittman’s How To Cook Everything. The result was spicy, salty, crunchy, and chewy. A nice warming dinner after a cold day at work.

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2 responses to “Chicken Stir-Fry with Korean Glass Noodles

  1. The photo’s make my tummy rumble!

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