Japchae with Chicken and Vege

The mini get-together that we have been anticipating.... our DIY yummy lunch date! Initially, we worried that we wouldn't have enough time to whip up a meal, as JM had to rush to work. But xiaomei n I decided to prepare a fast and simple meal to "surprise" her, instead of meeting at the hawker center for lunch. And so, we came out with this korean-style menu...  Japchae and Pajeon, all done in an hour's time :)

yummy! 

Japchae with Chicken and Vege

Ingredients: (serves 3)
1/3pkt CJ (Korean brand) glass noodles
200g chicken breast meat (sliced)
1 carrot (shredded)
50g baby spinach
2 eggs, lightly beaten
2 garlic (minced)
1tbsp light soy sauce
dash of pepper
1/2 cup CJ Korean BBQ sauce
some toasted white sesame seeds
1/2 tsp oil

Directions:
1. Fill half a medium sized pot with water and bring to boil. Add glass noodles in, make sure the noodles are submerged in the water (add more water if necessary).
2. Cook noodles for 8-10min till noodles are soft but chewy, then remove them from hot water and plunge them into cold water for 1 min. Drain water and set noodles aside.
3. Season chicken with light soy sauce and pepper, set aside.
4. Heat up non-stick frying pan with oil, add in the egg mixture, and swerve the pan till egg is evenly spread over the pan. Fry till the edge of the egg mixture is dry, flip over and fry till lightly browned. Remove from pan and set aside. Shred the omelette when it is cool.
5. Using the same pan, add garlic and fry till brown and fragrant.
6. Add the carrots and chicken, stir fry for about 3 min. Add in spinach and stir fry till all ingredients are cooked.
7. Add in the noodles, then add the BBQ sauce to season. (add more sauce if necessary to suit your taste) When sauce is evenly incorporated, remove  from heat.
8. Garnish with the shredded omelette and some toasted white sesame, and the japchae is ready to serve.