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Japchae Korean Mushroom & Glass Noodle Stir-Fry
  • By
  • Brett Sargent
  • Ingredients
  • 125 g  sweet potato noodles (see Note)
  • 60 ml  (¼ cup) soy sauce
  • 1 tbsp  mirin
  • 1 tsp  gochugaru (Korean red chilli powder) (see Note)
  • 1 tsp  sesame oil
  • 1½ tbsp  vegetable oil
  • 2  eggs
  • 150 g  mixed Asian mushrooms, thickly sliced or separated into small clumps
  • 1  carrot, cut into matchsticks
  • 6 to 8  spring onions, cut into 3 cm lengths
  • 2  cloves garlic, finely chopped
  • 1  small bunch spinach, stems trimmed, roughly sliced
  • 1 tsp  sesame seeds, toasted
  • subheading: Cook's notes:
  • Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.
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