Japchae (Korean Stir-fried glass noodles)

Japchae is a co-mingling of noodles and an assortment of vegetables and meat. This recipe uses only vegetables and prawns but feel free to add your choice of protein.

1 pound dried Korean glass noodles

Water 3 green onions, white and green parts, cut into 1-inch lengths

5 ounces black fungus mushrooms rehydrated

5 ounces enoki mushrooms

6 medium dried black mushrooms, rehydrated and cut into thin slices

1 medium red bell pepper, julienned

2 cloves garlic, minced

12 pcs. shelled medium prawns

3 tablespoons brown sugar

1 tablespoon toasted sesame seeds

1 small white onion, halved and cut into thin crescents

1⁄3 cup soy sauce

2 tablespoons vegetable oil,

1 tablespoon sesame oil

1. Place the noodles in a bowl and soak in hot water for 15 minutes.

2. Cut into 5-inch pieces. Drain and set aside.

3. Place black fungus and dried mushrooms in a heatproof bowl and soak in hot water for 5 minutes. Rinse with cold running water and drain. Gently squeeze the water from the mushrooms and slice.

4. Preheat a large wok or skillet over medium-high heat for 1 minute. Swirl in the oil and add garlic, mushrooms, onion, carrots, and prawns and stir fry for 2 to 3 minutes. Reduce the heat to medium and toss in the noodles.

5. Add the soy sauce, brown sugar, and sesame oil. Stir everything swiftly around the wok for 3 to 4 minutes, coating the noodles evenly with the seasonings. Taste and adjust seasonings if desired.

6. Mix in the sesame seeds at the very end and toss with a couple more flourishes. Serve hot or let cool to room temperature.

Note: Japchae can stay fresh for up to a week in the fridge. To reheat, cook in a skillet and ad sesame oil.