Vegetarian Japchae (Korean Glass Noodles W Vegetables)

• 10 ounces glass noodles Korean
• 1 onion sliced into thin strips
• 3 cloves garlic finely minced
• 1 bunch spinach parboiled
• 1 red bell pepper cut into thin strips
• 2 carrots julienned
• 3 scallions chopped
• 2 tablespoons vegetable oil
• 2 tablespoons sesame oil
• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• sesame seeds garnish
• 2 eggs beaten, cut into thin strips, garnish
• 5 shiitake mushrooms optional

1. Cook noodles accordingly to package directions. Drain well under cold water and 1 tbsp add sesame oil to avoid sticking of noodles. Cut the noodles a few times with a scissors to shorten.
2. In a large pan over medium heat, heat 1tbsp vegetable oil and cook onions with minced garlic for a few minutes.
3. In the boiling water, add the spinach and blanch for about 10 seconds. Rinse under cold water and squeeze out excess water by hand.
4. Cook remaining vegetables in a little vegetable oil for several minutes, they should retain slight crispness. Keep the heat low until noodles are combined.
5. Add the noodles to the frying pan and mix well with all vegetables. Then add sugar, sesame oil, and soy sauce tossing well. Sample the seasoning and adjust according to taste preference.
6. In another pan, fry the beaten eggs into a flat pancake and shred into long strips. Separating into white and yellow is also okay.
7. Transfer to a serving plate, then garnish with sesame seeds and egg strips.

glass noodles, onion, garlic, red bell pepper, carrots, scallions, vegetable oil, sesame oil, soy sauce, brown sugar, sesame seeds, eggs, shiitake mushrooms

Taken from www.yummly.com/recipe/Vegetarian-Japchae-_Korean-Glass-Noodles-w-Vegetables_-1676920 (may not work)