Hearty but Meat-free Japchae with Atsuage

• 1/2 Atsuage
• 70 grams Harusame (cellophane) noodles
• 1 medium Carrot
• 3 Green peppers
• 1 small Onion
• 3 Dried shiitake mushrooms
• 150 ml Water (for the shiitake)
• 2 tbsp each Sake, sugar
• 3 tbsp Soy sauce
• 1 tsp Miso
• 1/2 tsp or more Doubanjiang
• 200 ml Water
• 1 Garlic
• 1 to swirl in Sesame oil

1. Place the ingredients into a small dish and cover with plastic wrap.
2. Microwave until the mushrooms have softened.
3. Combine the ingredients and the liquid from the mushrooms in a frying pan to dissolve.
4. It's okay if some lumps remain.
5. Finely chop the shiitake mushrooms and vegetables.
6. Cut the atsuage into thin bite-sized pieces.
7. Use scissors to cut the cellophane noodles in half.
8. Add the atsuage to the ingredients from Step 1 and cook for 1 minute over medium heat.
9. Add the noodles and mix so that the flavors completely soak in.
10. Let it simmer for 2 minutes and then add the other vegetables.
11. Once the onions have cooked through, stop the heat and swirl in some sesame oil to finish.

atsuage, harusame, carrot, green peppers, onion, shiitake mushrooms, water, sugar, soy sauce, water, garlic, sesame oil

Taken from cookpad.com/us/recipes/156606-hearty-but-meat-free-japchae-with-atsuage (may not work)