Japchae (Glass Noodles with Vegetables)

• 250 g Glass noodle
• 200 g Spinach
• 2 tbsp Toasted sesame oil
• 4 tbsp Soy sauce
• 2 tsp Caster sugar
• 3 cloves Garlic
• 1 medium Yellow onion
• 2 medium Carrot
• 200 g Shiitake mushrooms
• 2 tbsp Vegetable oil
• 2 liters Water
• 1 tsp Fine sea salt
• 2 tbsp Roasted sesame seeds

1. Bring the water to the boil in a large pot and season with the fine sea salt. Add the glass noodles and cook until tender but springy, following the packet timing. Drain well in a colander and rinse briefly under cold water to stop the cooking.
2. Bring the same pot of water back to a boil. Add the spinach and blanch just until wilted, then drain and squeeze out excess water. Tip into a large mixing bowl.
3. In a small bowl, stir together the soy sauce, toasted sesame oil and caster sugar until the sugar dissolves. Finely grate or crush the garlic and mix it into the dressing. Set aside.
4. Thinly slice the yellow onion, cut the carrot into fine matchsticks, and slice the shiitake mushrooms. Heat the vegetable oil in a wok or large frying pan over medium-high heat. Stir-fry the onion for 2 minutes, then add the carrot and mushrooms and cook until the vegetables are tender and lightly browned.
5. Add the drained noodles to the pan and pour over the dressing. Toss and stir-fry for 2 to 3 minutes until everything is evenly coated and warmed through. Tip into the bowl with the spinach and toss again to combine.
6. Sprinkle over the roasted sesame seeds and give the japchae a final toss. Taste and adjust with a little more soy sauce if you like it saltier. Serve warm or at room temperature.

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