A Filipino version of the Korean noodle dish!
![](https://www.bitesized.ph/wp-content/uploads/2018/08/pinoy-japchae-1.png)
Soak potato starch noodles in cold water for 30 minutes. Transfer noodles to a pot of boiling water and boil for 3 minutes. Remove and rinse in cold water. Transfer to a bowl and set aside.
![](https://www.bitesized.ph/wp-content/uploads/2018/09/278596398_2750331401779014_4792949498431996848_n-510x286.png)
In a pot, bring water to a boil and add salt. Blanch kangkong for 1 minute. Quickly dip in ice water. Chop into 2-inch pieces. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2018/08/pinoy-japchae-2.png)
In a lightly greased pan over low-medium heat, spread the egg yolk into a thin pancake and flip. Cut into thin strips. Repeat for Egg white.
![](https://www.bitesized.ph/wp-content/uploads/2018/08/pinoy-japchae-3.png)
Fry tapa in a pan for a few minutes until cooked. Remove from pan and slice into strips
![](https://www.bitesized.ph/wp-content/uploads/2018/09/279406823_340033694785575_987470400146347161_n-510x286.png)
In a pan, stir fry white onion until softened, then remove from pan. Repeat for carrots, wood ear mushrooms, and shiitake mushrooms.
![](https://www.bitesized.ph/wp-content/uploads/2018/08/pinoy-japchae-4.png)
In the same pan, combine sesame oil, soy sauce, sugar, and minced garlic. Heat for a few minutes and place noodles. Toss to coat and warm through. Mix in tapa, kangkong, mushrooms, onions, egg strips, carrots, and sesame seeds.
![](https://www.bitesized.ph/wp-content/uploads/2018/08/pinoy-japchae.png)
Transfer while hot to a serving plate and enjoy!
Ingredients
Directions
![](https://www.bitesized.ph/wp-content/uploads/2018/08/pinoy-japchae-1.png)
Soak potato starch noodles in cold water for 30 minutes. Transfer noodles to a pot of boiling water and boil for 3 minutes. Remove and rinse in cold water. Transfer to a bowl and set aside.
![](https://www.bitesized.ph/wp-content/uploads/2018/09/278596398_2750331401779014_4792949498431996848_n-510x286.png)
In a pot, bring water to a boil and add salt. Blanch kangkong for 1 minute. Quickly dip in ice water. Chop into 2-inch pieces. Set aside.
![](https://www.bitesized.ph/wp-content/uploads/2018/08/pinoy-japchae-2.png)
In a lightly greased pan over low-medium heat, spread the egg yolk into a thin pancake and flip. Cut into thin strips. Repeat for Egg white.
![](https://www.bitesized.ph/wp-content/uploads/2018/08/pinoy-japchae-3.png)
Fry tapa in a pan for a few minutes until cooked. Remove from pan and slice into strips
![](https://www.bitesized.ph/wp-content/uploads/2018/09/279406823_340033694785575_987470400146347161_n-510x286.png)
In a pan, stir fry white onion until softened, then remove from pan. Repeat for carrots, wood ear mushrooms, and shiitake mushrooms.
![](https://www.bitesized.ph/wp-content/uploads/2018/08/pinoy-japchae-4.png)
In the same pan, combine sesame oil, soy sauce, sugar, and minced garlic. Heat for a few minutes and place noodles. Toss to coat and warm through. Mix in tapa, kangkong, mushrooms, onions, egg strips, carrots, and sesame seeds.
![](https://www.bitesized.ph/wp-content/uploads/2018/08/pinoy-japchae.png)
Transfer while hot to a serving plate and enjoy!
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