Vegetarian Korean Japchae – Giadzy

Ingredients

• 12 ounces Asian sweet potato starch vermicelli (cellophane noodles or angel hair pasta)
• 2 tablespoons grape seed oil
• 4 ounces oyster mushrooms (sliced into 1 inch pieces)
• 4 ounces shiitake mushrooms (stems removed and tops quartered)
• 1 large shallot (chopped)
• 1/4 teaspoon kosher salt
• 1 red bell pepper (cut into 1/4 inch strips)
• 2 cloves of garlic peeled and coarsely chopped
• 3 scallion (cut into 1/2 inch pieces)
• 6 leaves of kale (cut into 1 inch pieces)
• 2 tablespoons raw honey
• 1/3 cup soy sauce
• 1 tablespoon rice wine vinegar
• 1 1/2 teaspoons sesame oil
• 1 /2 teaspoon grated ginger
• Toasted sesame seeds (optional garnish)