Gluten-Free Japchae Breakfast Bowl

Ingredients

• about 225 g Sweet Potato Noodles (Glass Noodles)
• 1 large Carrots
• about 142 g Spinach
• 1/2 medium Onion
• 1/2 medium Bell Pepper (Red)
• about 113 g Mushrooms (Shiitake)
• 3 tablespoons Soy Sauce (Gluten-Free)
• 2 tablespoons Sesame Oil
• 1 tablespoon Sugar
• 2 cloves Garlic
• 4 large Eggs

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 225 g of Sweet Potato Noodles in a large bowl and cover with warm water. Let them soak for 15-20 minutes, or until they are pliable and soft. Drain the noodles thoroughly and set them aside.
2. 2Prepare your vegetables: julienne the 1 large Carrot into thin matchsticks, cut the 1/2 medium Onion into thin slices, and cut the 1/2 medium Bell Pepper into thin matchsticks. Slice the about 113 g of Shiitake Mushrooms thinly. Mince the 2 cloves of Garlic.
3. 3Heat a large skillet or wok over medium-high heat (around 190.6°C or 190°C). Add a tablespoon of neutral cooking oil (not listed, use what you have on hand). Add the julienned 1 large Carrot, sliced 1/2 medium Onion, and sliced 1/2 medium Bell Pepper to the hot skillet. Stir-fry for 3-4 minutes, until the vegetables are tender-crisp, meaning they are slightly softened but still have a slight bite.
4. 4Add the sliced about 113 g of Shiitake Mushrooms to the skillet with the other vegetables. Continue to stir-fry for another 2-3 minutes, until the mushrooms have softened.
5. 5Add the drained about 225 g of Sweet Potato Noodles to the skillet with the cooked vegetables. Pour in the 3 tablespoons of Gluten-Free Soy Sauce, 2 tablespoons of Sesame Oil, and 1 tablespoon of Sugar. Add the minced 2 cloves of Garlic. Stir everything together well for 2-3 minutes, ensuring the noodles and vegetables are evenly coated with the sauce and heated through.
6. 6Add the about 142 g of Spinach to the skillet. Stir continuously for 1-2 minutes, until the spinach has wilted down into the noodles and vegetables.
7. 7While the noodles and vegetables are finishing, fry the 4 large Eggs in a separate non-stick skillet over medium heat (around 176.7°C or 175°C) until the whites are set and the yolks are cooked to your preference. This should take about 2-3 minutes per egg.
8. 8Divide the Japchae mixture among four bowls. Top each bowl with one fried Egg.

Substitutions

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