Pinoy Japchae

waterfor soaking, boiling, and rinsing

3 cups potato noodles

3 cups kangkong

saltto taste

2 pcs egg yolksbeaten

2 pcs egg whitesbeaten

4 tbsp oil

2 pcs white onionthinly sliced

½ cup carrotssliced into thin sticks

½ cup wood ear mushroomschopped

1 cup shiitake mushroomssliced

1 cup beef tapa

3 tbsp sesame oil

¼ cup soy sauce

1 ½ tbsp sugar

½ tbsp garlicminced

ground black pepperto taste

¼ cup white sesame seedstoasted

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.

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.

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.

Fry tapa in a pan for a few minutes until cooked. Remove from pan and slice into strips

In a pan, stir fry white onion until softened, then remove from pan. Repeat for carrots, wood ear mushrooms, and shiitake mushrooms.

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.

Transfer while hot to a serving plate and enjoy!

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