Japchae Glass Noodles

Method

1. 1
   • glass noodles200 g

   Soak the noodles — Soak the glass noodles in warm water for 8 minutes until pliable, then drain and cut into shorter lengths with scissors.

   ⏱8 min
2. 2
   • glass noodles200 g
   • sesame oil2 tbsp

   Boil the noodles — Boil the noodles for 5 minutes until tender, then drain and toss with 1 tablespoon of sesame oil.

   ⏱5 min
3. 3
   • carrot1
   • onion1
   • spinach100 g
   • shiitake mushroom100 g
   • garlic2
   • vegetable oil2 tbsp

   Stir-fry the vegetables — Stir-fry the carrot, onion, spinach, and mushrooms separately in vegetable oil with garlic for about 2 minutes each until just tender.

   ⏱8 min
4. 4
   • egg2

   Make the egg strips — Beat the eggs, cook into a thin omelette in a lightly oiled pan for about 3 minutes, then slice into thin strips.

   ⏱3 min
5. 5
   • glass noodles200 g
   • egg2
   • soy sauce4 tbsp
   • brown sugar2 tbsp
   • sesame oil2 tbsp
   • sesame seeds1 tbsp

   Toss and serve — Toss the noodles, vegetables, soy sauce, sugar, and remaining sesame oil together in a large bowl. Top with egg strips and sesame seeds, and serve warm or at room temperature.