Japchae (Stir fried Korean Glass Noodles)

This is one recipe which I have been wanting to try out for quite a while; and each time I went to any Supermarkets, I will slowly go around to look for this sweet potato noodles, especially at the Korean Section; but it has always been unsuccessful.  Recently, with the new Choice Supermarket open at La Promenade Mall, I've decided to try my luck there; and finally I found it!  My first homecooked Japchae or Korean Glass Noodles...

Ingredients: (serves 2)

(A) Marinade for pork 

• 50g. pork (cut into 1/4" long wide strip)
• 1/2 tsp. Mirin
• 1 tsp. light soy sauce
• 1/2 tsp. minced garlic
• 1/2 tsp. sesame oil
• Dash of ground black pepper

Methods:  

1. Mix the pork slices with all the marinade ingredients and let it marinate for 1/2 hour.

(B)  Spinach

• 50g. spinach (leaves only)
• small dash of salt
• 1/4 tsp. minced garlic
• 1/4 tsp. sesame oil

Methods:

1. Wash the spinach leaves and drain.
2. Blanch leaves in boiling water, drain, squeeze out water and place into a bowl.
3. Add salt, minced garlic, sesame oil, and toss to mix; set aside.

(C)  Vegetables and egg

• 1/2 onion (peeled and sliced thinly)
• 1 stalk spring onion (cut into 1" strips) - I don't have any spring onion so I replace it with parsley leaves.
• 1/2 medium carrot (peeled and julienne) 
• 1/4 bell red pepper (julienne)
• 2 dried shiitake mushrooms (soaked, and cut into thin strips)
• 1 egg

(D)  Noodles and mixing sauce

• 2 portions sweet potato noodles 
• 1 1/2 tbsp. light soy sauce
• 1/2 tbsp. honey
• 1/2 thsp. sugar
• 1/2 tbsp. sesame oil
• Dash of ground black pepper

(E)  Others

• 1/2 tbsp. toasted white sesame seeds
• Oil for stir-frying

Methods:

• In a heated skillet/pan; add some oil; saute onion until translucent.  Remove into a dish.  Next, continue with carrot, for 2 minutes; bell peppers for 1 minute; and lastly mushrooms until it is dry.  Add a pinch of salt during sauteing for each items.
• Next, brown the marinated meat over medium heat with some oil on both sides.  Remove.
• For the egg, use a non-stick pan to make an omelet over low heat with oil.  When set flip over and remove the pan from heat, as the remaining heat will cook the egg.  Remove and cut into strips; set aside.

• Place all the ingredients in a large bowl, except the egg strips.
• Cook the noodles according to package instructions.  Drain and place in the mixing bowl above.
• Add the (D) seasonings while the noodles is still hot; and toss to mix well.
• Transfer to the serving bowl.  Garnish with some egg strips, parsley/spring onion and sprinkle with generous amount of toasted white sesame seeds.
• Enjoy!

I adapted this recipe from 'Taste of Asian Food' with slight adjustment to suit my cooking preference.