Mushrooms, Asparagus & Asian Chives Japchae

Directions

Cut off the ends of enoki mushrooms, tear or slice other mushrooms into strips.

Blanch them in the boiling water for 5 seconds.

Drain and rinse under the cold water. Remove excess water and set aside.

Prepare the sweet potato noodles following the package direction. Set aside.

Heat a large nonstick skillet over medium-high heat.

Add 1 tablespoon of vegetable oil and stir in garlic and red chili or red bell pepper for 1 to 2 minutes.

Stir in asparagus, season with a little salt to taste, and keep cooking for 1 minutes more.

Add the broth or water into the pan to soften the asparagus and also to deglaze the pan, 20 to 30 seconds, do not over cook the aspragus.

Place onto a plate and set aside.

In the same skillet, add ½ teaspoon of vegetable oil and stir in mushrooms.

Stir in 2 tablespoons soy sauce, 2 teaspoons of sugar or honey, ½ tablespoon of sesame oil, ½ tablespoon of sesame seeds and freshly ground black pepper to taste.

Keep cooking until the sauce thickens.

Stir in the Asian chives or scallions to the mushrooms, stirring, and cook until they are wilted, 55 to 65 seconds.

Place onto a plate and set aside.

Add the remaining oil in the same pan.

Stir in the sweet potato noodles, stirring, and cook for 30 seconds.

Add the remaining tablespoons of soy sauce, 2 teaspoons of sugar or honey, black pepper to taste, ½ tablespoon of sesame oil, ½ tablespoon of sesame seeds, stirring, and cook until the seasoning is absorbed by the noodles, about 2 minutes.

Remove the pan from heat and allow the noodles to cool down a little.

Add all the cooked mushrooms and vegetables to the pan and toss with noodles.

Season with soy sauce, black pepper and sugar if needed.

Serve warm or at room temperature.

It can be served directly or you can have some rice at the side if needed.