Japchae (Korean Stir-fry Glass Noodle with Mixed vegetables)

It was my first attempt making this korean glass noodle dish and I would say it tasted pretty good! I guess because of the nicely marinaded chicken and also the power of sesame oil ! I love putting using sesame oil for frying my fried-rice too because it makes the rice taste just like from the chinese restaurant! Hope you guys love this noodle recipe ! This recipe serves up to 4 people.

Ingredients:

1. 250g of Korean glass noodles. (you can get the normal glass noodle from your available store) 

2. 150g Chicken, beef or pork sliced thinly

3. 1 Carrot

4. 2-3 handful of Spinach (I forgotten this for this recipe though!)

5. 1/2 Onion chopped finely

7. 4 cloves of garlic chopped finely

6. 5 dried chinese mushroom (soaked and chopped into thinner slices)

7. Sugar

8. Salt

9. Black pepper powder

10. Soy sauce 

11. Sesame oil 

12. 1 egg

13. Olive Oil

Method:

1. Marinade the meat with 1.5 tablespoon of soy sauce, 1 tablespoon of sugar, 3 teaspoon of garlic, 1 teaspoon of black pepper and 1 teaspoon of sesame oil and leave aside for half an hour at least. And soak the glass noodle in cold water for half an hour as well.

2. Parboil the spinach in boiling water, wash with cold water and drain out any excess water. Season with dash of salt and 1 teaspoon of sesame oil. Set aside.

3.  Boil the glass noodle in boiling water with 1 tablepoon of olive oil  for 5 minutes. After that rinse the noodle gently in running cold water twice. Drain the noodle and add in 1 teaspoon of sesame oil, 1.5 tablespoon of soy sauce and 1 tablespoon of sugar and mix well. Set aside.

4. Separate the egg white and yolk and beat individually. Pan-fry separately into very thin layer like pancake.Slice into strips and set aside.

5. Heat 1 tablespoon of olive oil and stir-fry onion, carrot and add in dash of salt and pepper to taste. Add in the marinaded meat and slices of mushroom and stir-fry at medium heat for until cook. 

6. Add in the marinaded glass noodle, spinach and mixed well with other ingredients. Garnish with egg strips. Serve and eat while its still hot from the wok!