Sharing my recipe for Vegetarian Japchae, a delightful bouncy Korean festive noodle dish.

What I love most about this dish, also importantly, is that you get to cook all your vegetables according to your preferred doneness resulting in a well balanced dish of savoury, sweet and crunchy vegetables.

Ingredients: 

• 1 carrot, julienned

• 1/2 Korean Incubator Pumpkin, julienned

• 1 Korean onion, finely sliced

• 1/4 Korean Ssam Cabbage, finely sliced

• Handful of Korean Shimeji White mushrooms

• Handful of Korean Matt Oyster mushrooms

• 2 cups of spinach

• Tofu, cut into small rectangles

• 150g of sweet potato starch noodles (similar to glass noodles)

To season

• Soy sauce

• Salt

• Sesame oil

• Brown Sugar (optional)

Method: 
1. Firstly, prep your vegetables. Cut and set them aside.
2. Next, bring a pot of water to a boil, then season it with some soy sauce. Add the dried noodles. Cook for 5-6 minutes. Drain and toss cooked noodles with some sesame oil (this is to avoid it from sticking).
3. Now the fun part. Sauté all the vegetables individually. Season each vegetable with a pinch of salt. Set them aside before we bring them together for the big finale - sauté the onions and mushrooms till soft then add soy sauce, sesame oil, water and a pinch of brown sugar (optional). Bring to a boil before adding in the noodles, followed by all the cooked vegetables. Toss well. Serve with toasted sesame seeds.