Adapted from https://www.maangchi.com/recipe/japchae

** Use Tamari for gluten free version aka during the mixing steps
** Can use any ingredient (cabbage, bell peppers, firm tofu work well)

1. Slice soaked shiitake into thin strips and marinate in 1 clove of minced garlic, 1 teaspoon sugar, ¼ teaspoon ground black pepper, 2 teaspoons soy sauce, and 1 teaspoon of toasted sesame oil

2. Whisk and pan fry the eggs into a sheet and cut into 2 inch strips

3. Boil glass noodles by following instructions and lightly rinse in water. Place noodles in very large bowl or pot and mix with some sesame oil and soy sauce to prevent sticking.

4. Slice all vegetables (onions, carrots, green onions) into strips about 2 inches long

5. Put a small amount of oil in a pan and cook vegetables and mushrooms one by one, season with salt and pepper. After each ingredient is cooked, add it to the bowl with noodles.

6. Add black pepper, soy sauce, sugar, garlic (raw or powder), and sesame oil to the mix. Season additionally to taste. Garnish with additional green onions and sesame seeds if desired.