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Export 16 ingredients for grocery delivery
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!
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