I really enjoyed last night's dinner, but it called for WAY too many noodles, so I had some cooked vermicelli leftover. Why not try something the same, but different?
Serves: 1 | Time: 15 min
Sauce
1 tbsp sugar
2 1/2 tbsp coconut aminos
1 tbsp gochujang
1/2 tbsp rice wine vinegar
1 tsp sesame oil
1/2 tsp ginger powder
Noodles
Salt
2 oz cooked vermicelli
1 tbsp sesame oil
1/4 cup red onion, chopped
1/2 #BellPepper, cut into 1/4-inch strips
1 clove garlic, peeled and coarsely chopped
1 green onions, cut into 1/2-inch pieces
1 egg
Seasoning of choice for egg (I did Penzey's breakfast sausage seasoning)
Instructions
Whisk the sauce together and set aside.
Heat oil in pot over medium heat. Add red onion and cook 4 minutes. Add bell pepper, garlic and green onion, and cook 3 more minutes. Add greens and cook until wilted.
Turn off the heat and add the noodles and sauce. Combine well.
Meanwhile, fry up an egg in the oil of your choice with the seasoning of your choice.
Transfer the japchae to a bowl. Add the egg on top. Enjoy!