easy veggie japchae
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1
Boil noodles, then rinse under cold water, & drain thoroughly. Cut noodles a few times then combine with ¾ of sauce.
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2
Roll egg into a log while it's still warm in the pan, then cut the egg roll into thin ribbons then set aside.
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3
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.
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4
Then remove, wipe down, add a little oil and sautee thinly sliced carrots until tender but still crunchy. Remove & set aside.
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5
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..
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6
Cook the mushrooms with a pinch of salt. Cook for 1-2 more minutes, or until the mushrooms are tender, then remove.
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Combine the sauce, noodles, vegetables, & sliced eggs. Serve hot or cold & enjoy!
7
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