Rice Noodle Japchae

Serves 8

•  oil, for sautéing
• 1 large onion, sliced
• salt and pepper, to taste
• 1 red pepper, sliced into thin strips
• 1 large zucchini, sliced into half-moons
• 1 large carrot, julienned
• 16 oz (450 g) mushrooms, sliced
• 5 oz (140 g) spinach
• 4 cloves garlic
• 2 eggs
• 1 8.8-oz (250-g) pkg rice noodles
• 1/2 cup soy sauce
• 1/4 cup sugar
• 1 Tbsp sesame oil
• 1 Tbsp sesame seeds

Heat 1 tsp oil in a large frying pan. Sauté the onion for 7 minutes, until translucent. Season lightly with salt and pepper. Remove from pan and set aside.

Add 1 tsp oil and sauté the pepper for 5 minutes, until it begins to soften. Season lightly with salt and pepper. Remove from pan and set aside.

Add 1 tsp oil to the pan and sauté the zucchini for 10 minutes. Season lightly with salt and pepper. Remove once softened and beginning to lightly brown. Set aside.

Add 1 tsp oil and sauté the carrot for 3–5 minutes, until it begins to soften. Season lightly with salt and pepper. Remove from pan and set aside.