Japchae

Ingredients

150g of sweet potato noodles or dried glass noodles

1 tablespoon of oil

3 cloves of minced garlic

150g of beef or chicken cut into very thin strips

1 tablespoon of sesame oil

2 tablespoon of light soya sauce

150g of  puay leng (spinach), leaves trimmed

2 carrots cut into match sticks

2 spring onions cut into short lengths

4 fresh shiitake mushrooms with stems trimmed and caps sliced

1 tablespoon of sugar

1 teaspoon of salt

1/2 teaspoon of ground black pepper

1 teaspoon of corn flour

1 tablespoon of oyster sauce mixed with water

Steps

1. First cut the chicken into thin slices and marinate with the corn flour, 1 teaspoon of  light soya sauce, a dash of pepper and 1 teaspoon of sesame oil.

2. Cut the carrots, mushrooms, spring onions.

3. Boil the water  and add the sweet potato noodles and cooked it till soft.  Once soft, drain off  the water and set aside.

4. Stir fry the garlic till golden brown and fragrant. Add in the chicken or beef, sesame oil  and 1 tablespoon of light soya sauce and stir fry till browned. Add the vegetables in to stir fry till tender.

5. Add in the glass noodles and toss well to combine the seasoning with the sugar, salt and remaining oyster sauce. Sprinkle with black pepper and serve hot .

** A note to take: this might be a bit bland for you guys out there  so adjust the seasoning accordingly. I try to cook as bland as possible for health sake of my family and friends.