easy veggie japchae
Boil noodles, then rinse under cold water, & drain thoroughly. Cut noodles a few times then combine with ¾ of sauce.
Roll egg into a log while it's still warm in the pan, then cut the egg roll into thin ribbons then set aside.
Add a little more oil onto the pan and begin cooking the vegetables separately, seasoning each with a little pinch of salt. Start with the onions.
Then remove, wipe down, add a little oil and sautee thinly sliced carrots until tender but still crunchy. Remove & set aside.
Cook red bell peppers until tender but still crunchy, about 1-2 minutes. Season with a bit of salt. Remove, wipe down, add a little more oil then..
Cook the mushrooms with a pinch of salt. Cook for 1-2 more minutes, or until the mushrooms are tender, then remove.
Combine the sauce, noodles, vegetables, & sliced eggs. Serve hot or cold & enjoy!
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japanese egg sando
vegetarian yaki udon noodles