Japchae (Stir-fried Korean glass noodles)

For a springy and chewy noodle, soaked potato noodles in warm water for 20 minutes. Drain and cut into shorter pieces.

Combine the sweet soy sauce ingredients in a bowl and set aside.

Quickly stir-fry each of the vegetables over high fire, one at a time. Do not cook throughly. We would like to retain the crunch of the carrots and the bell pepper.

For the onion, sweat it for 20 seconds without browning.

For the shiitake mushroom, saute for 2 minutes with the marinate.

If using beef, sauce over high hear for 2-3 minutes with the marinate. Its ideal at medium-rare.

To put together, heat 1 tbsp oil in pan over low heat and add the noodles. Stir-fry for 20 seconds then add the sweet soy sauce mixture. Stir until well combined.

Add the vegetables and protein. Stir until evenly combined and the sauce have been fully absorbed. Turn off heat.

Garnish generously with sesame seeds. Stir until well combined. Garnish with spring onion and a little sesame oil.

TIP: I usually prepare an extra sweet soy sauce mixture just in case the noodles is still too chewy and need a little more liquid while cooking.