Vegetarian Chap Chae (Korean Noodles With Vegetables)

Name: Vegetarian Chap Chae (Korean Noodles With Vegetables)
Ingredients: 1/2 white onion, thinly sliced; 2 tablespoons sesame oil; 170 gram sweet potato vermicelli noodles ( dang myun ); 1 small zucchini, julienned; A bowl with a capacity of 1/2 liter containing spinach leaves; 2 tablespoons soy sauce; 2 teaspoons rice vinegar; 1 teaspoon sugar; 1 tablespoon toasted sesame seeds; Salt, to taste; 130 liter dried shitake mushrooms, soaked in water for 30 minutes, drained, and sliced; 1 small carrot, julienned; 2 scallions (white and green parts), chopped; 2 cloves garlic, minced

Ingrediënten

1/2 white onion, thinly sliced
2 tablespoons sesame oil
170 gram sweet potato vermicelli noodles ( dang myun )
1 small zucchini, julienned
A bowl with a capacity of 1/2 liter containing spinach leaves
2 tablespoons soy sauce
2 teaspoons rice vinegar

1 teaspoon sugar
1 tablespoon toasted sesame seeds
Salt, to taste
130 liter dried shitake mushrooms, soaked in water for 30 minutes, drained, and sliced
1 small carrot, julienned
2 scallions (white and green parts), chopped
2 cloves garlic, minced

Bereiding

Bring a large pot of water to boil and cook the noodles until al dente, about 5 minutes.Drain, rinse under cold water, drain again, and set aside.
Heat the sesame oil in a large skillet over medium heat.Add the onions, scallions, garlic, mushrooms, carrots, and zucchini, and stir fry until softened, about 5 minutes.
Add the spinach, noodles, soy sauce, rice vinegar, and sugar.Turn the heat down to low and stir-fry for another 2 minutes.Turn off heat, toss in the sesame seeds, and season to taste with salt.
Serve hot or cold.