Japchae - korean sweet potato starch noodles salad/stir-fry

Ingredients

• 4oz sweet potato starch noodles (cook according to instructions), set aside and toss in [Noodle

Seasoning:

• 1 tablespoon soy sauce
• 1-2 teaspoon sesame oil
• 1/2 teaspoon brown sugar
• 1/2 teaspoon white pepper, pinch of sea salt]
• 5-6 leave of Napa Cabbage, blanched then thinly sliced to very fine strips
• a handful of leafy greens
• blanched then thinly sliced to very fine strips
• 2 small carrots, thinly shredded
• 1 portobello mushroom cap, thinly sliced
• 1 tablespoon green onions
• 2 cloves garlic, slightly crushed whole
• 2 slices of ginger, salt and pepper to taste.

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Preparation

• (A) Boil the glass noodles then toss them in seasonings (see below Noodle Seasoning), set aside.
• (B) Blanch the vegetables, squeeze them dry to remove excess moisture, then slice them to really fine and thin shreds, top on glass noodles.
• (C) Stir-Fry other ingredients (carrots and mushrooms) including aromatics: Heat a little olive oil in the pan. Add in garlic, ginger, and green onions and fry till aromatic.
• Add in carrots, mushrooms and fry for about 5 minutes. Add in 3-4 tbsps of water, and let it simmer under low-medium heat till mushrooms turn tender. Salt and pepper to taste.
  
• [Turn off heat and drizzle a little sesame oil over]. Slowly pour the mixture over the noodles and veggies. Toss and mix them thoroughly ; Serve warm or cold.