Vegetarian Jap Chae

1. 1

   1. Boil one bundle of noodles for until softened to an edible texture. Drain the noodles and do not rinse. Add noodles to a large mixing bowl and cut them three times with kitchen shears.

2. 2

   2. Add 3 tablespoons (each) of soy sauce and sesame seed oil. Toss noodles until sauce is evenly distributed and set aside.

3. 3

   3. Using the same pot as the noodles, add enough water to boil leafy green for 1 minute. Remove from water and allow to cool just enough to squeeze as much water out as possible. Add to the noodles

4. 4

   3. Heat a wok or large frying pan on high. Add 1 teaspoon of oil and cook sliced onions for 2 minutes stirring them as they start to turn translucent. Season with a 1/2 teaspoon of sesame oil and a pinch of salt and pepper. Add onions to the large bowl of noodles.

5. 5

   4. Add 1 teaspoon of oil and cook carrots and bell pepper. Add to noodles.

6. 6

   5. Add 1 teaspoon of oil and cook the shiitake mushrooms. Add to noodles.

7. 7

   6. Optional: Fry tofu squares for 1 minute per side. Add tofu to the large bowl of noodles.

8. 8

   7. Add 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 2 tablespoons of sugar, and 1/2 teaspoon of ground pepper to the large noodle bowl and toss everything until well mixed.

9. 9

   8. Sprinkle toasted sesame seeds on top. Serve warm or cold.

No additional tips available.