Here we go again in Korea.
Japchae are potato glass noodles sauted with coloured vegetables (always balance between greens, reds and whites), and eggs. Usually served as a side dish, but I can eat a full plate by myself quite easily. All ingredients are cooked separately, and then assembled and mixed to the hot noodles the very last moment before serving.
Ready in 40 mins
100 gram onion roughly sliced
100 grams carrots (filangé)
100 grams zucchini (filangé)
100 grams button mushrooms (sliced)
1 minced garlic clove
150 grams potato glass noodles (or soya or rice in case you can’t find them)
vegetable oil (as needed)
4 tbs soy sauce
1 tsp sugar
2 tbs sesame oil
In a pan with 2 tbs of vegetable oil fry separately all vegetables for 5/6 minutes (until lightly translucent but not overcooked), season with salt before setting aside and letting cool.
Separate yolks and whites, lightly beat them in 2 separate bowl.
Heat 1 tbs of vegetable oil in a pan and cook the whites on both side for a couple of minutes (until lightly crunchy). Repeate with the yolks. Slice both frittatas into 1 cm thick slices. Set aside.
Cook the glassnoodles as per directions in boiling water. Drain and wash them under running fresh water. Drain well.
Meanwhile mix in a small bowl the ingredients for the seasoning sauce.
Heat 2 tbs of vegetable oil, fry the minced garlic for 30 seconds and add the glassnoodles. Stir fry, medium heat, for 1 minute. Add the sauce and stir fry for further 2 minutes. Retain from heat and add vegetables and sliced eggs. Mix well and serve.