Japchae

Ingredients

• 250g sweet potato glass noodles
• 2 cups spinach
• 2 carrots, julienned
• 1 onion, sliced
• 1 cup mushrooms
• 1 capsicum
• Sauce: 4 tbsp soy, 2 tbsp sugar, 2 tbsp sesame oil, 4 garlic cloves
• Sesame seeds
• 1 egg (optional)

Method

1. Boil the noodles 6 minutes, rinse cold, then cut them roughly with scissors so they're eatable.
2. Toss the noodles immediately with half the sauce while warm. They absorb it now and won't later.
3. Cook each vegetable separately on high with a little sesame oil and salt. Together they'd steam and go limp.
4. Blanch and squeeze the spinach.
5. Combine everything with the rest of the sauce, mixing with your hands.
6. Sesame seeds. Good warm, better at room temperature.