Japchae
I actually wanted to fried bee hoon for dinner but my family protested. They wanted something different. I googled for interesting one meal dish and found Japchae, sweet potato starch noodles stir fried with vegetables and meat. I was attracted to the colourful vegetables. I was sure my girls would love it as they were K-pop fans.
The beauty of this dish is you can use any types of vegetables available. Usually beef is used in this dish. I use chicken instead as my family prefers chicken to beef.
Ingredient1. 1/2 carrot, cut into matchsticks
2. 1/2 pepper bell (any colour), sliced thinly
3. A batch of spinach
4. 1 brown onion, sliced thinly
5. 3 shitake mushrooms, sliced thinly
6. 100g chicken (cut into long strips)
7. 1 tsp minced garlic
8. 1 egg (beaten)
9. 1/2 a packet of glass noodles 10. 3 tbs + 1 tsp soy sauce
11. 1 tbs sugar
12. 2 tbs sesame oil
13. some pepper and sesame seeds
14. some green onions
Method
1. Fried egg and cut into long strips.
2. Marinate chicken with 1 tsp soy sauce, some sesame oil, minced garlic, some green onions. 
3. Blanched spinach in a pot of boiling water. Take it out and rinse spinach in cold water to stop it from cooking. Remove excess water by squeezing it with your hands. Cut it a few times and put it into a bowl. Mix spinach with 1 tsp soy sauce and 1 tsp sesame oil. Set aside.4. Cook glass noodles in boiling water. Stir them with a wooden spoon so they don’t stick together. Cook until the noodles are soft and chewy.
5. Sautee all vegetables with a pinch of salt. Once cooked, remove vegetables and set a side.
6. In the same wok, cook chicken.
7. Add all vegetables, glass noodles into the wok once chicken is cooked. At this juncture , turn off the heat. Mix all ingredient with 3 tbs soy sauce, 1 tbs sesame oil, some pepper. 8. Add eggs on top of the glass noodles when serving.
Tips
1. Adding bean sprouts will give extra crunch to the dish.
