MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Japchae (Chap Chae)
 Categories: Korean, Vegan
      Yield: 3 Servings
 
      8 oz Sweet potato noodles
      4 oz Spinach
  1 1/2 tb Oil
      2 cl Garlic; minced
    1/2 sm Onion; thinly sliced
      3    Fresh shiitake mushrooms;
           -sliced
      1 sm Carrot; cut into thin strips
      1    Scallion; 1" lengths
    1/2 tb Sesame oil
           Salt to taste
      1 ts Toasted white sesame
      4 tb Soy sauce
  2 1/2 tb Sugar
 
  Cook the noodles in a large pot of boiling water for 5 minutes. Drain
  the water and rinse the noodles under cold running water. Cut the
  noodles using a pair of scissors into 6" lengths. Set aside.
  
  Heat a pot of water to boil. Blanch the spinach about 1 minute. Drain
  the water and rinse the spinach under cold running water. Form the
  spinach into a ball and squeeze it to remove remaining water. Cut the
  spinach ball in half.
  
  Heat up the oil in a skillet or wok and add the garlic, onion,
  mushroom, and carrot and cook 2 minutes. Add the scallion and
  stir-fry for 1 minute. Turn the heat to low and add the noodles and
  spinach, followed by the sesame oil, the sauce, and salt to taste.
  Stir to combine well. Dish out, sprinkle with the sesame seeds, and
  serve at room temperature.
  
  Recipe by rasamalaysia.com
 
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