Name: Pinoy Japchae
Yield: 8 servings
Ingredients: water; 3 cups potato noodles; 3 cups kangkong; salt; 2 pcs egg yolks; 2 pcs egg whites; 4 tbsp oil; 2 pcs white onion; ½ cup carrots; ½ cup wood ear mushrooms; 1 cup shiitake mushrooms; 1 cup beef tapa; 3 tbsp sesame oil; ¼ cup soy sauce; 1 ½ tbsp sugar; ½ tbsp garlic; ground black pepper; ¼ cup white sesame seeds

1

Soak potato starch noodles in cold water for 30 minutes. Transfer noodles to a pot of boiling water and boil for 3 minutes. Remove and rinse in cold water. Transfer to a bowl and set aside.

2

In a pot, bring water to a boil and add salt. Blanch kangkong for 1 minute. Quickly dip in ice water. Chop into 2-inch pieces. Set aside.

3

In a lightly greased pan over low-medium heat, spread the egg yolk into a thin pancake and flip. Cut into thin strips. Repeat for Egg white.

4

Fry tapa in a pan for a few minutes until cooked. Remove from pan and slice into strips

5

In a pan, stir fry white onion until softened, then remove from pan. Repeat for carrots, wood ear mushrooms, and shiitake mushrooms.

6

In the same pan, combine sesame oil, soy sauce, sugar, and minced garlic. Heat for a few minutes and place noodles. Toss to coat and warm through. Mix in tapa, kangkong, mushrooms, onions, egg strips, carrots, and sesame seeds.

7