Low Calorie Miracle Japchae

By: Ivy Lum

Wash and cut all vegetables into thin strip and slice the fried tofu puffs. Rinse the black fungus and soak in water for a couple of minutes till it is soft and expanded. Wash, cut and mince about 10g of fresh ginger and set aside.
Cut open a packet of Shirataki Miracle Noodles, drain out the liquid, and rinse the Miracle Noodles under running tap water for about a minute. Boil a pot of water, and blanch the Shirataki Miracle Noodles for about 2 minutes. Remove from the boiling water and rinse the Miracle Noodles under tap water to cool down the temperature and set aside.
First, Heat the wok, add three tablespoons of oil and sauté the onion to a light golden brown.Next, add the black fungus plus the king oyster mushroom and sauté for a minute before adding the carrots, french beans, red capsicum, and the fried tofu puffs into the wok. Stir-fry all the ingredients for a couple of minutes and add the Light soya sauce, French sea salt, and a dash of pepper.Mix everything well and turn off the fire to cool down for 10mins.
Put all stir-fried ingredients into a large bowl together with the Miracle Noodles. Put on your disposable gloves and use your hands to toss and mix well. Add in the sesame seeds and add the sesame oil. Have a little to taste. If the Japchae is not salty enough, add a little more light soya sauce accordingly to your taste bud.
Finally, plate Miracle Japchae and garnish with a small bunch of snow-pea sprouts and a dash of Nanami Togarashi. Bon Appetite!!!