Vegetable Japchae

Ingredients

• 8 oz Korean sweet potato glass noodles
• 6 dried shiitake mushrooms
• 1/4 cup soy sauce, divided
• 2 tbsp sugar, divided
• 3 tbsp toasted sesame oil, divided
• 3 cloves garlic, minced
• 8 oz spinach
• 2 large eggs
• 2 tbsp vegetable oil, divided
• 1 small yellow onion, thinly sliced
• 1 medium carrot, cut into thin matchsticks
• 1 red bell pepper, thinly sliced
• 4 green onions, cut into 2 inch lengths
• 1 tbsp toasted sesame seeds
• Salt to taste

Method

1. Soak the shiitake in hot water for 20 minutes, then squeeze dry, slice and toss with 1 teaspoon each soy sauce and sugar.
2. Boil the noodles 6 minutes, rinse in cold water, drain, snip into shorter lengths and toss with 1 tablespoon sesame oil.
3. Blanch the spinach 30 seconds, squeeze dry and season with a pinch of salt and a little sesame oil.
4. Beat the eggs with a pinch of salt, cook into a thin sheet in an oiled skillet, then roll and slice into ribbons.
5. In the same skillet, stir-fry the onion, carrot, bell pepper, mushrooms and green onions separately in a little oil with a pinch of salt until just tender.
6. In a large bowl, toss the noodles and vegetables with the remaining soy sauce, sugar, sesame oil and the garlic, then top with egg ribbons and sesame seeds.

Notes