Teriyaki Japchae Noodles

Directions

PREP:

1. Step 1: Slice the onion and scallions into about 2-inch long pieces.

2. Step 2: Combine all the sauce ingredients in a small bowl and mix well until the sugar is dissolved.

3. Step 3: Fill a large pan with 2 cups of water. When water boils, blanch the spinach only until wilted. Drain quickly and shock in cold water. Squeeze out water, coarsely chop the squeezed spinach and lightly season with salt.

COOK:

1. Step 1: In a large non-stick pan bring about 5 cups of water to a boil, and cook the noodles until completely translucent and soft (6 to 8 minutes).
2. Step 2: Drain in a strainer and rinse under cold running water. Roughly cut the noodles with a pair of kitchen shears or a knife into 6 -7 inch lengths.
3. Step 3: Transfer to a large mixing bowl. Mix well with 3 tablespoons of the prepared sauce.
4. Step 4: Add 1/2 tablespoon of oil to the skillet, and stir fry the noodles over medium to medium high heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the mixing bowl.
5. Step 5: Add 1/2 tablespoon of oil to the pan, and stir fry the carrot over medium high heat, sprinkling with a pinch of salt. When the carrot sticks are half way cooked, about a minute, push them to one side of the pan to make room for the onion slices. Stir-fry the onion slices until translucent, sprinkling with a pinch of salt. Stir-in the scallion and cook briefly. Do not overcook. The vegetables should be crisp. Transfer to the bowl with the noodles.
6. Step 6: Add the mushrooms to the pan with 2 tablespoons of the sauce and cook for about 2 - 3 minutes. Transfer to the bowl with the noodles.
7. Step 7: Add the spinach and the remaining sauce to the bowl with all other prepared ingredients. Toss well and serve with Island Vibes drizzled on top.