Zubereitung

1. 1

   Cook the glass noodles according to the package, rinse them cold and snip them once with scissors. Stir the soy sauce, sesame oil and sugar into a dressing.

2. 2

   Whisk the eggs, fry them into a thin omelette in a little oil and cut into fine ribbons. Set aside.

3. 3

   Cut the carrot, pepper, onion and mushrooms into thin strips and stir-fry them in the hot rapeseed oil in batches until crisp-tender. Wilt the spinach briefly.

4. 4

   Combine the noodles, vegetables and dressing thoroughly in the pan and heat until everything is glossy and evenly seasoned.

5. 5

   Scatter the japchae with the egg ribbons and toasted sesame seeds and serve warm or at room temperature.