Japchae (Korean Stir-Fry)

 recipe credit: https://diypaleo.com/japchae-korean-stir-fry/

With some edits to the original, this is my closest attempt at Tai Tung's Chinese-style pansit so far. The link to the recipe above calls for more veg, but pansit is more simple as I recall.

INGREDIENTS

For the sauce: I found a package of sauce mix called Pansit Bihon at the commissary, and it's even closer to the real thing, but when I can't find it, I use this:

• ½ cup coconut aminos
• 1 tsp. salt (+ more to taste)
• ½ tsp. coconut sugar
• 1 Tbsp. fish sauce
• 1 tsp. red pepper flakes (or more, for spice)

For the stir-fry:

• 2 eggs
• 2 Tbsp. + 1 tsp. toasted sesame oil
• 1 lb. Chinese pork
• 7 oz. sweet potato noodles
• 1 carrot
• 1 cup shredded cabbage
• 2 cloves garlic
• 1 green onion
• 2 Tbsp. toasted sesame seeds

INSTRUCTIONS

1. In a bowl, mix together coconut aminos, salt, sugar, fish sauce, and red pepper flakes. Set aside.
2. Bring a pot of water to a boil. Add sweet potato noodles to the boiling water, stir, and cook 15-20 minutes, or until soft. Drain in a colander and rinse with cold water. Because the noodles are so long, you may want to cut the mass with scissors a few times.
3. Heat a small frying pan with 1 tsp. sesame oil.
4. In a small bowl, scramble the egg. Pour into pan and scramble. Set aside.
5. Cut pork into thin slices. Sauté with 1 Tbsp. oil and a pinch of salt in a wok or large frying pan for 2-3 minutes or until heated through. Remove from wok/pan and set aside.
6. While pork is cooking, cut carrot into matchsticks and green onion into thin slices, and set aside.
7. Heat the oil in the wok/pan over medium heat.
8. Add carrots and cabbage, cook until just beginning to soften.
9. Crush garlic over carrots in the wok.
10. Add pork, noodles, egg, and sauce. Mix well, cover and reduce heat to low. Cook another 3 minutes.
11. Serve garnished with green onion, toasted sesame seeds, and more red pepper flakes if desired.