(MUSHROOM) JAPCHAE
I used used a mix of the regular recipe and the easy one – in that I soaked the noodles instead of blanching them, but I did saute the vegetables individually, because I was using fresh mushrooms, and I wanted to prep them on their own.
I am a big fan of the pre-soaking technique for pasta (that was written up by the Ideas in Food people ages ago), but it’s tricky with the sweet potato noodles, because they clumped up a bit. Will test it again next time, maybe with the fully layered version.
I used multiple types of mushrooms in lieu of the usual mix of vegetables, plus red onion and scallions. Forgot the carrots I had meant to include. Forgot the sesame seeds at first but luckily I remembered those before serving 
