Name: Japchae with chicken and vegetables
Cuisine: Korean cuisine
Ingredients: Chicken breast — 150 g; Mushrooms (oyster mushrooms, shiitake) — 100 g; Onion — 50 g; Aubergine — 50 g; Cucumber — 50 g; Carrot — 50 g; Bell pepper — 50 g; Starchy Asian noodles — 80 g (one bunch); Soy sauce — 1 tbsp; Vegetable oil; Sesame oil — 1 tsp; Hot red pepper; Plum syrup/sugar syrup, or just sugar — 1 tsp; Green onions — 1 pc; Green coriander — 1 handful; Sesame — 1 tsp

Method

Cut the meat and all vegetables into thin slices, quickly fry in a hot frying pan with a small amount of oil, then transfer them to a bowl. Pour in soy sauce, sesame oil, and sugar syrup to marinate.

Boil the noodles according to the package instructions, drain in a colander, rinse well under running water, and drizzle with oil. If you want the noodles warm, reheat them after rinsing in the same pan where the vegetables were cooked.

Place the noodles in a bowl. Top with the chicken and vegetables along with the marinade and mix well. Sprinkle with chopped green onions, cilantro, and sesame seeds (which can be toasted in a dry frying pan to enhance the flavor).