Mushroom and Asparagus Japchae
200 grams Korean Glass Noodles (Dang Myun), cooked according to package directions
500 grams Mushrooms (Chesnut, oyster or shiitake), sliced
1 bunch Asparagus, remove wooded ends and cut into equal lengths
1 small Onion, sliced
2 Red Bell Peppers, seeded and thinly sliced
2 cloves Garlic , thinly sliced or minced
1 pinch Salt
3 tablespoons Vegetable Stock or Water
2 tablespoons Sunflower Oil
4 tablespoons Soy Sauce
1 tablespoon Sesame Oil
4 teaspoons Brown Sugar
2 teaspoons Sesame Seeds
½ teaspoon Black Pepper
1 Heat a large pan or wok over medium-high heat. Once the pan is hot, add 1 tablespoon sunflower oil and stir fry garlic together with red bell peppers for a minute. Then add asparagus, sprinkle some salt to season and continue stir frying for 1 or 2 more minutes. Pour 3 tablespoons vegetable stock or water to the pan and cook until all the water has evaporated. Transfer to a plate and set aside.
2 In the same pan add a little more oil and stir fry sliced mushrooms for 1-2 minutes. Then add in 2 tablespoons soy sauce, 2 teaspoons brown sugar, 1⁄2 tablespoon sesame oil, 1 teaspoon sesame seeds, 1/4 teaspoon black pepper and mix all together. Continue to stir fry until the sauce gets incorporated with mushrooms. Finally, add the sliced onions to the mushrooms and stir fry for 2-3 more minutes. Transfer to a plate and set aside.
3 Heat remaining oil in the same pan, add the cooked glass noodles and stir fry for about 30 seconds on high heat. Then add remaining soy sauce, brown sugar, pepper, sesame oil, sesame seeds and mix all the flavors together. Remove pan from heat and return all the mushrooms and veggies you cooked before, to the pan and toss with noodles. Serve warm or at room temperature.
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