Step 1

Combine chicken, 1 tablespoon of soy sauce, rice vinegar, and 1 clove of garlic in a large bowl. Toss until the chicken is well coated and let marinade for 20 minutes.

Step 2

Bring a large pot of water to a boil. Once boiling, add glass noodles and cook for 6 minutes.

Step 3

While the noodles are cooking, whisk together the remaining sauce ingredients a medium sized bowl until well combined.

Step 4

Drain the noodles in a colander and then add back to the pot with the sauce. Toss until well combined and let sit for 20-30 minutes.

Step 5

Whisk eggs, salt, and pepper in a large bowl until combined.

Step 6

Place a large non-stick skillet over medium heat and drizzle oil over the entire bottom of it.

Step 7

Pour in whisked eggs and swirl the skillet around until the eggs cover the entire bottom.

Step 8

Cook for 2-3 minutes, or until the eggs are cooked through.

Step 9

Delicately remove the eggs from the skillet and place on a cutting board. Cut the egg circle in half and then cut it into thin strips about ½-¾ inch wide. Set aside until ready to use.

Step 10

Place a wok or a large skillet over medium to medium-high heat and add 1 tablespoon of oil.

Step 11

Let heat up and then add the marinaded chicken. Stir fry for 3-4 minutes or until the chicken is cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 12

In the same wok or skillet, add another tablespoon of oil along with the carrots. Stir-fry for 2 minutes, stirring occasionally, and then add in the bell pepper. Cook for another 2 minutes and then add in the mushrooms. Once the vegetables are almost cooked through but still crisp, add the spinach and cook for 1 minute or until it begins to wilt.

Step 13

Add the cooked chicken, noodles, and eggs to the skillet and cook over medium heat for 4-5 minutes, or until all ingredients are heated through.

Step 14

Serve Japchae with a sprinkle of toasted sesame seeds and enjoy!