Jap Chae

This Korean noodle dish is quite easy and can serve as a delicious vegetarian meal or side dish. With Korean cuisine, measuring ingredients is not the norm.  It's a little bit of this and a little bit of that, depending largely on your taste, therefore it's best to taste as you go and adjust the ingredients and sauce, according to your personal preference. 

 Ingredients:
-250 grams of Korean starch vermicelli noodles
-1 carrot & 1 onion
-1/2 red bell pepper
-1/2 cup of chopped mushrooms (I used dried sliced Chinese mushrooms)
-A handful of spinach
-2 cloves of garlic
-2 tablespoons of sesame oil
-3 tablespoons of soy sauce
-2 tablespoons of sugar
-1 tablespoon of sesame seeds

Instructions:

-Boil the noodles for 5 minutes.  Drain and rinse with cold water.  Coat the noodles with 1 tablespoon of sesame oil and with kitchen scissors, cut up the noodles.

-Peel carrot and onion,  julienne the carrot and red pepper, chop onion and mushrooms into small pieces, rinse and drain the spinach and mince the garlic (for dried mushrooms, soak in water for 15 minutes).

-Combine the soy sauce and sugar.

-With cooking oil, sauté the carrots, red pepper and onions together for a few minutes.  Add and sauté the garlic, mushrooms, spinach and soy sauce mixture.  Eventually, add the noodles and sauté for a few minutes until all the flavours are well mixed together.

-Mix in the sesame oil and sesame seeds.  Serve warm or at room temperature.