Korean stir-fried noodles (japchae) | Gourmet Traveller

Ingredients

• 500 gm sweet potato starch noodles (see note)
• 80 ml vegetable oil (1/3 cup)
• ½ onion, thinly sliced
• 600 gm (about 1/3) Chinese cabbage, thinly sliced
• 100 gm black fungus, sliced
• 100 gm shiitake mushrooms, sliced
• 20 gm piece of ginger, cut into julienne
• 2 garlic cloves, finely grated
• 125 ml soy sauce (½ cup)
• 60 ml Shaoxing wine (¼ cup)
• 60 ml honey (¼ cup)
• 2 tsp caster sugar
• 2 tsp sesame oil
• Sesame salt (see note) and thinly sliced salad onion, to serve