Korean Noodle Jjapchae Recipe
2/3 package Cellophane Noodles (skinny noodles, either mung bean or rice and other starch)

1 pkg. Spinach
peanut or other oil

3 Eggs, whisked together
peanut or other oil
2 green onions, sliced

1 Carrot, 1/3 burdock root or 2 carrots
peanut oil
1 or 2 tbsp. mirin

2 large fresh portabella mushrooms, or equivalent shitake, oyster, or crimini mushrooms, sliced
peanut or other oil, salt, pepper

1 lb bean sprouts
1/2 cup thinly sliced green onions
3 tsp sesame oil
1/4 to 1/2 tsp Korean red pepper flakes
1/2 tsp sea salt

Noodle Seasoning:
Tiny amount of peanut oil
1 or 2 garlic cloves pressed
1/2 inch knob of fresh garlic, grated
2 tbsp. Low sodium wheat-free soy sauce,
2 tbsp. mirin
3 or 4 tsp sesame oil
1 tsp (or more) sugar
3 or 4 green onions, sliced thinly
Sesame Seeds

GF Vegetarian kim chi (if you like it and can find it)

Pour hot water on noodles and soak for ten minutes or less.

Sautee spinach in a little oil and season with a little salt.

Heat oil in a fry pan and swirl around pan. Add whisked eggs and cook as if you’re making an omelet, sprinkling with green onions and seasoning with salt and pepper. Cut in half so you can turn over the pieces easily.

Slice carrot and burdock into matchstick pieces or sliver using a mandoine. Then sautee in a little oil and season with salt. After a few minutes, add mirin and simmer for another few minutes.

Sautee your favorite mushroom slices in oil and season with salt and pepper.

Directions for bean sprouts:
Rinse and drain sprouts. Fill large pan with water and bring to a boil. Add your fresh sprouts to the water, and simmer them for up to five minutes. Put back in the strainer and rinse with cold water. Drain them and pat them dry in a towel. Combine sprouts with scallions, sesame oil, red pepper and salt in a bowl and reserve. Flavor will improve as it sits.

For noodles:
Heat peanut oil in a wok or fry pan and add your pressed garlic and grated ginger, cooking. Then add your soy sauce, mirin, oil and sugar to the pan, letting it simmer. After it has simmered for a minute or two, add your soaked, drained noodles and combine. Season with pepper if desired. Turn as needed so sauce is not concentrated on bottom layer of noodles. Take off heat and season with sesame seeds and green onions.

Top individual portions of noodles with all the vegetable toppings and let everyone mix their own together.

To make this recipe soy-free simply omit the soy sauce. You can also substitute short grain white rice for the noodles and, if desired, stir in a salt, sugar, and vinegar solution that has been heated on low so that the granules dissolve. You can also sprinkle the rice with a mixture of kosher salt flakes and black sesame seeds.