Japchae Korean Mushroom & Glass Noodle Stir-Fry

sbs.com.au

pepitajobo

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 55-60 g, unless specified. 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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