Japchae glass noodles with spinach, mushrooms and egg

Ingredients

For 1 serving

• Glass noodles65 g
• Eggs2
• Spinach100 g
• Shiitake mushrooms60 g
• Carrots50 g
• Onion40 g
• Tamari1 tablespoon
• Brown sugar1 teaspoon
• Sesame oil2 teaspoons
• Sesame seeds1 teaspoon

Contains: eggs, soy, sesame,

In season: October – April

Method

1. Bring a pan of water to the boil and cook the mung bean noodles for 6 minutes, until clear and springy; drain, rinse under cold water, snip a couple of times with scissors and toss with half the tamari and half the sesame oil.
2. Meanwhile beat the eggs, pour them into a lightly oiled non-stick pan over medium heat and cook a thin omelette for 1–2 minutes per side, until set; roll it up and cut into thin strips.
3. Thinly slice the onion, peel the carrots and cut into julienne, clean the shiitake, remove the stems and slice; wash the spinach.
4. Heat the remaining sesame oil in the pan over medium-high heat and stir-fry the onion, carrots and shiitake for 4 minutes, until soft; add the spinach and stir-fry for 1 minute, until wilted.
5. Add the noodles, the remaining tamari and the brown sugar and toss for 2 minutes, until the noodles are glossy and hot.
6. Finish with the omelette strips and sesame seeds.