Japchae Korean Glass Noodle Stir Fry

• 12 ounces, weight Glass Noodles
• 1 Tablespoon Vegetable Oil
• 2 whole Carrots, julienned
• 7 ounces, weight Enoki Mushrooms, Roots Removed
• 3 whole Long Jalapeno Peppers, Julienned
• 1/2 whole Onion, Thinly Sliced
• 1 whole Fishcake, Sliced
• 6 whole Imitation Crab Sticks, Separated
• 3 whole Baby Bok Choy, Chopped
• 8 Tablespoons Soy Sauce
• 3 Tablespoons Sesame Oil
• 3 Tablespoons Agave

1. Soak noodles in cold water for 30 minutes, and drain.
2. Bring a large pot of water to a boil and boil noodles for 5 minutes.
3. Rinse in cold water and drain.
4. Heat vegetable oil in a wok over high heat until hot but not smoking.
5. Add all veggies (except for the bok choy), fishcake and crab sticks and cook, tossing occasionally 3-4 minutes.
6. Add noodles to the wok and toss.
7. Add bok choy and toss until bok choy is slightly wilted.
8. In a separate bowl combine soy sauce, sesame oil and agave.
9. Mix until smooth.
10. Add sauce to the wok and toss until combined.
11. Remove from heat.
12. Serve hot or cold.

noodles, vegetable oil, carrots, weight enoki mushrooms, peppers, onion, fishcake, bok, soy sauce, sesame oil

Taken from tastykitchen.com/recipes/main-courses/japchae-e28093-korean-glass-noodle-stir-fry/ (may not work)