KOREAN GLASS NOODLE STIR FRY (JAPCHAE)

Ingredients:
- 150gm Korean Sweet Potato Starch Noodles
- 3 tbsp Borges Extra Virgin Olive Oil
- 3 Slices of Pork Loin - cut strips
- 1 Medium Carrot - slice thin strips
- 100gm Baby Spinach - Rinsed
- 1 small Red Capsicum  - sliced thin strips
- 8 Pieces Fresh Shitake Mushrooms  - cleaned, removed stems and sliced thin strips.
1 Piece Red Onion - chopped small pieces
2 Stalk Spring Onion  - cut 1inch

Pork Loin Marinade:
- 1 tbsp light soy sauce
- 1 tbsp dark soy sauce
- Dash of black pepper
- 1 clove chopped garlic
- 1 tsp sesame oil

Noodles Sauce:
* 2 tbsp Light Soy Sauce
* 1 tbsp Raw Sugar
* 1 tbsp Sesame Oil


Method:
1. Marinade the pork loin in a small bowl and chill in the fridge for 2hours or more.
2. In a small pot, bring baby spinach and blanch quickly and drain. Squeeze out excess water and set aside.
3. In a bigger pot, bring glass noodles to cook for 5 to 6mins till soft, drain and set aside.
4. In a medium pan, add 1tbsp Borges Extra Virgin Olive Oil, add in the marinated sliced pork loin. Fry till cooked and set aside.
5. In a clean pan, heated up 2tbsp Borges Extra Virgin Olive Oil, add chopped garlics, fry till fragrant. Add in cut onions, carrots, shiitake mushrooms and capsicum. Stir fry the vegetables until they are soften, add in the spinach and glass noodles. Slowly stir in the sauce and coat well.
6. Lastly add in the pork loin. Stir fry all together to coat well.
7. Dish up on a serving plate and top with roasted sesame seeds.
8. It can be serve hot or cold as side dish.